Dear Jumbalaya,
To correct your #'s, SG 1.1= 13.4%....SG 1.106= 14.1%. I am fermenting an
old vine Zin now that was SG1.115/27.3 Bx and expecting 15.6% alc. I'm using
RC212. The fermentation is slowing now ( 10Bx) but still going. Use yeast
nutrient also.

"Jumbalaya" > wrote in message
oups.com...
> Hi,
>
> I crushed 12 36lb cases of California grapes today:
>
> 6 cases Merlot - SG is @ 1.106 (15.75% alc if it ferments to dryness??)
>
> 6 cases Cab Sauv SG is @ 1.100 (14.95%?)
>
> The plan was to ferment these using RC-212 yeast seperately to make 2
> different wines possibly to blend later.
>
> It appears that my gravity for the Merlot is too high for RC-212 an
> possibly also for the cab.
>
> I don't particularily want high alcohol especially if it will detract
> from the wine's flavor etc..
>
> Should I water down the wine or use a yeast like EC-1118?
>
> If I add water can acid be added after fermentation if required?
>
> Any advice would be appreciated...
>
> Regards,
>
> Jumbalaya
>