<snip original question re Ausbruch wines and alcohol content>

>> Pardon my rudimentary knowledge of winemaking, but my
>> understanding is that fermentation stops when most still wines
>> reach 15 - 16 % alcohol.
>
>Exactly. These values are reached
> only exceptionally, normal
>maximum would be 13 to 14%. Most winegrowers consider alcohol
>contents between 12.0 and 13.5% as ideal.
>
>M.
>
Thanks for the clarification Michael.

Tom Schellberg