1) What's the best way to achieve strong wine? Starting out with an SG of
more than 1.195 could stick the fermentation. So, how does one reach a
stronger alcohol content? (ay 17% to 20%)

2) Why should you initially let wine sit for 5-7 days coverered and not put
an airlock on your dj right away? (making a Welche's Graper juice wine).

3) I use pectin enzyme, yeast nutrients, but is it worthwhile to also
purchase tannin powder and acid blend?

4) After you have racked and are happy with clarity and the overall product
is it all right to top off dj and airlock and let age a month or so until
you stabilize?

............This group has been most helpful. And as always I appreciate any
comments or suggestions.


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