My starting specific gravity in my peach wine is 1.080 one recipe says that's on target, another one says it's off, a hydrometer website says it should start there and end at 1.040... does that sound about right?
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When I used to make beer, I'd pick the lower SG but if you've got 1.080 is that really a problem? The yeast will only convert so much to alcohol before it kills them. I always wanted to try and make wine, had some homemade Dandelion wine recently and it was... dandy!
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