[tod080]

I am not actually a beginner, but I only have 2 or 3 five gal batches each year. I know how it sounds, but I specialize in Tomato Wine. It really is a very good white wine that NO ONE has been able to guess was tomato from just the taste. It is also very potent if so desired. I have hit 23% now on 2 occasions, with 17 - 19% being the norm. My question is this: after many experimental batches, I have pretty much stuck to the same recipe the last 6 or7 batches. Of course I can only control the weight of the tomatos, but I grow them myself, and they are the same variety, so I would assume the pH isn't too different..... but I sometimes drop down below .990 s.gravity from 1.098 in ONE DAY after adding the yeast, and the fermentation right beside that one will stay stubborn for over a week. So far I haven't gotten a totally "stuck" fermentation, or made vinegar from the other extreme fermentation, but they are so...... DIFFERENT. What gives? Same yeast, sugar amounts, nutrients, room temp, etc.
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