Yes thats a good start thanks Bob, it sounds divine!

Jim

"bobdrob" > wrote in message . ..
> we've gotten a peach and pear/raisin wines into the 15-18% range with lalvin ec1118; 2 batches of the wines stalled at
> the end of primary & (fortunately) never restarted in the bottles. both had a sweet edge to them that was pleasant.
> one batch of peach (17%) finished @ .999 & was bone dry like an entre deux mer and had a noticable peach aroma. all
> were great & packed a wallop! wish i had more! hope this helps. regards, bob
>
> jim" > wrote in message ...
>> Hello,
>>
>> I bought a gervin high alcohol tolerant yeast which, in conjunction with their nutrients is stated to allow alchohol
>> production over 20%. I bought it on a whim and thought I'd make a 5 gallon of country wine when I had the right
>> idea.
>>
>> A friend recommended a strong apple wine, but it isn't one of my favourite fruit to make into wine. Has anyone other
>> any fruit or vegetable recommendations for a still wine at 20% ish strength which tastes particularly good?
>>
>> Many thanks for any ideas.
>>
>> Jim
>>
>
>