Originally Posted by Big10Seaner
I was planning on using 3 - 3.5 lbs of corn sugar for a 3 gallon batch. The yeast will die out around 14% ABV or so and the residual sugars should remain. I'm taking this based on a recipe a friend has done with good results taken from the Alaskan Bootlegger's Bible, which is an interesting read in itself.
That might work. But 14% is still pretty HOT, and sometimes the yeast are happy and will keep going even after they were "supposed" to stop. You might end up with 17% rocket fuel, that's why most people just get the OG where they want it and then stabilize and sweeten to taste when the wine is finished.
Either way will work, but a higher ABV wine will take much longer to age to be drinkable.