1) What's the best way to achieve strong wine? Starting out with an SG of
more than 1.195 could stick the fermentation. So, how does one reach a
stronger alcohol content? (ay 17% to 20%)

2) Why should you initially let wine sit for 5-7 days coverered and not put
an airlock on your dj right away? (making a Welche's Graper juice wine).

3) I use pectin enzyme, yeast nutrients, but is it worthwhile to also
purchase tannin powder and acid blend?

4) After you have racked and are happy with clarity and the overall product
is it all right to top off dj and airlock and let age a month or so until
you stabilize?

............This group has been most helpful. And as always I appreciate any
comments or suggestions.


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"Triplex" > wrote:

> 1) What's the best way to achieve strong wine? Starting out with an SG of
> more than 1.195 could stick the fermentation. So, how does one reach a
> stronger alcohol content? (say 17% to 20%)

See:
http://groups.google.com/groups?q=negodki+higher+alcohol&hl=en&lr=&ie=UT F-8&selm=vpanoqabsuis90%40corp.supernews.com&rnum= 1>

> 2) Why should you initially let wine sit for 5-7 days coverered and not
put
> an airlock on your dj right away? (making a Welche's Graper juice wine).

Initially, the yeast neat oxygen to reproduce and build the colony to
sufficient size. Using an airlock at this stage may retard this process.
Once the ferment begins, the yeast produce enough CO2 to protect the wine
from oxidation. Using an airlock at this stage is unnecessary. A loose cover
is sufficient. However, some people do use an airlock from the very
beginning, with good results.

> 3) I use pectin enzyme, yeast nutrients, but is it worthwhile to also
> purchase tannin powder and acid blend?

If your wine needs additional tannin, tannin powder is one method. Oak chips
are another. There are others. If your wine needs additional acid (which is
frequently the case), you can use tartaric acid, malic acid, citric acid, or
a blend. Lemon juice is sometimes used. Tartartic or blend is preferred for
grape wines. Malic or citric may be preferred for country wines. A blend can
be used for everything.

> 4) After you have racked and are happy with clarity and the overall
product
> is it all right to top off dj and airlock and let age a month or so until
> you stabilize?

If, by stabilize, you mean the addition of sorbate to prevent any further
fermentation: Yes, of course. But I wouldn't let it age more than 20 years.