My main reference book for winemaking is Duncan & Acton's _Progressive
Winemaking_ (1967).

It says that the initial SG of a must should generally be below 1100,
and that feeding sugar syrup later is required for wines over 14% ABV.
It's recommendation for feeding is to add 4 ounces of sugar per gallon
(dissolved to make sugar syrup), when the SG is between 1000 and 1005,
to be repeated as required when the SG is back in that range.

But this book also says "most yeasts can produce at least 10%
alcohol", which sounds a bit out of date.

I'm using Gervin No.3, which is supposed to be fairly alcohol-tolerant
(up to 18%, I think) and suitable for dessert wines, to make a wine
based on Pomegreat (a pomegranate juice blend, which contains about
100 g/l of natural sugar).

I think the feeding rate of 4 oz per gallon at a time sounds rather
conservative. Are yeasts generally "tougher" than they were then?
What is the contemporary rule of thumb for this?

Thanks,
Adam


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