Pardon my stupidity but I don't remember ever seeing PA before. What does
it refer to?

Dick


"snpm" > wrote in message
ps.com...
> I recently made an overpowered welches grape, PA 17.5% at birth. I used
> K1V1116 boht because it is winter and because it can handle the high
> PA. But boy is it slow. A thought crossed my mind today...can you pitch
> multiple yeats? Could I have pitched say a montrachet yeast for a fast
> start, and also the 1116 to "mop up" the remaining sugar after the
> champagne died of alcohol poisoning and/or cold?
>
> Just a thought
>
> Sean
>