We had a 26 brix Syrah a couple of years ago that turned out great,
don't think it tastes like too much alcohol. The Syrah we're fermenting
right now also measured 26 and we will definitely ferment to dry.

Guess I don't know the exact calculation for potential alcohol but I
always multiply by .55 which is only 14.3%, not that high.

wrote:
> bringing it to dryness? If the potential alcohol level of 26brix is
> almost 15% alcohol, should I be careful to not make the wine too
> strong? Any thoughts? I just crushed today and I'm looking to start
> the fermentation in the next 24 hrs or so.
> thanks