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I got some Zin grapes years ago that were really high sugar, I think 28+ degrees brix. I decided that instead of diluting with tartaric+water, I'd see if I could ferment to dryness. I picked a very high alcohol tolerant yeast, I don't remember which one, and it fermented dry with no problems...

Hi folks, Just discovered this forum, haven't been active in any winemaking forum since the old Usenet forum (Was it alt.winemaking?) I started making wine with my uncles as a kid, then took it up again 30 years ago when I moved to the Bay Area.