wfournier
Member
I have a 3 gallon batch of wine made from Itasca grapes that we grew and after racking I found that they ended up fermenting down to .992 from a starting sg of 1.102. This gives me about 14.4% alcohol. It definitely seems a bit on the strong side and I'm wondering if I should try to adjust this and if so should I work on it now of give it more time and evaluate it again and make that determination later. I plan to cold stabilize which will hopefully drop the acid a little more (sitting at 9.3 g/l now), not sure if that will change the equation at all.