I understand that yeast are tolerant to different ABV's and no matter how much sugar you add a certain strain can only survive to a certain alcohol %. Some are going to be 13% other 16-18, etc.
That aside, what dictates where a wine will ferment out dry?
For example, I just made 2 kits, I chaptalized both to 13%. One finished At .996 the other .994. My Dragons Blood was at .994 and I lazily decided it was done. After adding clearing agents it continued to ferment out to .990.
For all of these I was aiming for ~13% ABV. All batches had the same yeast, tolerant to 18%. It wasn't alcohol % that stopped fermentation. What are the variables that account for the differences in FG?
That aside, what dictates where a wine will ferment out dry?
For example, I just made 2 kits, I chaptalized both to 13%. One finished At .996 the other .994. My Dragons Blood was at .994 and I lazily decided it was done. After adding clearing agents it continued to ferment out to .990.
For all of these I was aiming for ~13% ABV. All batches had the same yeast, tolerant to 18%. It wasn't alcohol % that stopped fermentation. What are the variables that account for the differences in FG?
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