JDRAutoworks
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- Jul 20, 2009
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I have a question about finishing wine...
I've been reading about dry vs. sweet wine and the in between. Lets say I would like a finished wine to be at 1.005-1.000 how do I obtain that?
Do I add sorbate and campden when I hit my SG mark to stop the fermentation or can I backsweeten and raise the SG. I've been told not to stop the fermentation and go back after it has been done for a few days and back sweeten.
Have I been informed correctly?
Thank for the help,
Jerry
I've been reading about dry vs. sweet wine and the in between. Lets say I would like a finished wine to be at 1.005-1.000 how do I obtain that?
Do I add sorbate and campden when I hit my SG mark to stop the fermentation or can I backsweeten and raise the SG. I've been told not to stop the fermentation and go back after it has been done for a few days and back sweeten.
Have I been informed correctly?
Thank for the help,
Jerry