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Old 05-01-2012, 02:37 AM
user_hostile user_hostile is offline
Neminem crede, Nihil non disqu
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Join Date: May 2002
Location: Near KIAD
Posts: 2,033
This story always intrigued me: one of my coworkers made wine with a bunch of friends as a hobby. They experimented with different day they tried invert sugar as an fermentation ingredient and got something like 19-20% alcohol as a result.

I've always presumed that you can't go much beyond 15 - 16%. Any vintners out there that put the cork into the bottle of this story?

Last edited by user_hostile; 05-01-2012 at 02:37 AM.