I have a wine on that I usually only try for 12% content, using d-47 yeast, I didnt know this yeast was good for up to %16. I am thinking about feeding it when time comes to move it up to 14%. Little woried seems to me the d-47 seem to slow down pretty good at 12%.

I think when the manufacturers spec out their yeast for alcohol percentage they want to be on the conservative side. I like the D47 yeast. The only thing I noticed is that you need to make a starter and if I have anything over 5 gallons I use 2 packets.

question what is highest % you would try d47 for. I stay at 12 usually but after pitching might go to 14

I set all of my wines at 21.5 Brix. I use a refractometer to measure it. That is about 1.092 SG. I have found that sometimes the hydrometer is not that accurate with wine made from fruit until the fruit becomes broken down by the fermentation process. I start using my hydrometer just prior to racking into the secondary.

I agree and I have been thinking that my fruit wine is allready coming out at 14% just never tested it. Setting them at begining with a hydrometer. Have a feeling if i give up a little wine and test it, its going to change my thinking on yeast.Or maybe improve it. I think I'll leave this alone and boil a little down and see where i come out at.

i like the d-47 yeast and use it a lot. i don't know what the alcohol % of my wines wind up because i don't test them when they are finished, i agree with wyo wino that the only true way to measure the starting gravity is with a refractometer and i usually start mine around 1.090 or so. i just take the wine when it stops working and give it the taste test and bottle it up. i'm no connoisseur so any slight difference in % doesn't really matter to me, i like them all. i used to check some when i first started and it seemed they were all around the same %, so i don't now.
gary

I have seen quite a few posts asking why their SG was going up when it should be going down in the primary. When I have measured with the hydrometer I have noticed it going up slightly then starting to fall. I have also seen acid rise in my wine when I added it to the primary. I no longer add acid until much later in the process unless it is a wine I know will be really low in acid.

I have a $50 refractometer and It does not appear to be accurate when I get down to low readings of 10 Brix.

my wife gave me a fairly expensive refractometer for christmas a couple of years ago and i still am learning to use it. it adjusts for temp. and i have to calibrate it once in a while, but it saves time and gives me a quick check how close i am getting. i agree that i don't think it is that accurate sometimes. i just try to hit around 21 when i start out and if it gets to under 3 then i am satisfied. i haven't been able to find any real good instructions on how to use it, so if you know of any please let me know.
thamks, gary

Mine is also an ATC and just calibrate with distilled water. Mine cost about $50. At that price they aren't that accurate at the bottom end. At the top end it seems quite accurate. I guess basically that is what they are designed for anyway. Field use before you pick the fruit or grapes. Crush a grape or piece of fruit on the lens and you can get an instant sugar measurement and tell if they are ready to pick.