First attempt at wine making. We bought 216 pounds of Californian
Cabernet Franc grapes and crushed (discarding those who where spoiled)
them in a fermenting vat. I destesmed the must by hand afterwards
(obviously, some are still in there).

I took my initial sg reading: 1.12 (28.5 brix). >15% alcohol? Nah, I
don't know how to use the thing properly. Too much particles in the
must probably. So I took a sample, left it in the fridge overnight and
did the reading again. Ah! Solids have deposited. Reading should be
better. Yep, this time I get Brix 28...

It's currently fermenting, cap as formed and I stir vigourisly twice a
day. Will I really get that strong a wine? Will I poison the yeast
(Montpellier) before it finishes it's job? The grapes did taste
sugary, but I tought that was a good thing... I'm pretty sure I'll get
"wine" in the end, but will it be worth drinking?

Stefan Mazur