I'm new to this. What would make the SG go so low. I'm use to reading SG's going to .994 - .996. Is it simply the type of yeast used or do certain fruits naturally go lower, perhaps the combo?
Looking at my hydrometer chart .990 just adds 1.3% to the potential alcohol from the 1.0 SG level. I guess not that much really and only about .6 from the more common (I think) .995 SG level.
I read something on Jack Keller's site that grape juice needed about 10% alcohol to preserve it, but fruit wines needed 12% for protection, so to aim for 12-13% on everything to be safe.
If fruit wines flavor can easily be hurt by too much alcohol, where do you start the SG? And is there a way to know it will go to .990 instead of .998 or something else as that could make a difference.
I had thought I would always aim starting SG at between 1.090 - 1.100, but now I'm not sure.