Newbie questions..Appreciate advice!

1) What's the best way to achieve strong wine? Starting out with an SG of more than 1.195 could stick the fermentation. So, how does one reach a stronger alcohol content? (ay 17% to 20%)

2) Why should you initially let wine sit for 5-7 days coverered and not put an airlock on your dj right away? (making a Welche's Graper juice wine).

3) I use pectin enzyme, yeast nutrients, but is it worthwhile to also purchase tannin powder and acid blend?

4) After you have racked and are happy with clarity and the overall product is it all right to top off dj and airlock and let age a month or so until you stabilize?

...........This group has been most helpful. And as always I appreciate any comments or suggestions.

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Initially, the yeast neat oxygen to reproduce and build the colony to sufficient size. Using an airlock at this stage may retard this process. Once the ferment begins, the yeast produce enough CO2 to protect the wine from oxidation. Using an airlock at this stage is unnecessary. A loose cover is sufficient. However, some people do use an airlock from the very beginning, with good results.

If your wine needs additional tannin, tannin powder is one method. Oak chips are another. There are others. If your wine needs additional acid (which is frequently the case), you can use tartaric acid, malic acid, citric acid, or a blend. Lemon juice is sometimes used. Tartartic or blend is preferred for grape wines. Malic or citric may be preferred for country wines. A blend can be used for everything.

If, by stabilize, you mean the addition of sorbate to prevent any further fermentation: Yes, of course. But I wouldn't let it age more than 20 years.