Specific Gravity

[whistlewetter]

Ok, from reading A LOT I stumbled upon a lot of posts where the topic of specific gravity was talked about. From what I have gathered and if I understand correctly you want your mash to start at 1.06 and when it drops below 1.0 that indicates that the fermentation process is done? Ok, so, if I am correct so far I have a question. I undestand that specific gravity is in relation to the sugars that are available to be converted to alcohol, hence dropping below 1.0 signifies the sugars have been converted to alcohol. My question is, again if I have a grasp on this, is it bad to be above 1.06? This is completely new to me and something I new nothing about until reading through this cool site. I've always went by a recipe and then waited for the bubbles in the air lock to slow to below 3 bubbles a minute. I normally do a corn and malted barley recipe and have the "peach brandy" recipe waiting to be distilled. Thanks in advance for the education.