"AxisOfBeagles" > wrote in message
...
> Another good suggestion on the 'gravity points' of sugar.
>
> I've been making table wines from vinifera grapes for some years, so I
> probably do have the basics moderately covered - but sweet wines and
> fruit wines are pretty new to me (third year). And this is a planning
> metric I've not used - but makles perfect sense. Thanks again.
>

Sorry. What I meant was that you had already figured out that
the basis for such calculations was the maximum alcohol tolerance
of the yeast being used. Good luck.......