RobertChartier
Junior Member
- Joined
- Dec 31, 2013
- Messages
- 46
- Reaction score
- 25
I have a 5 gallon carboy of raisin wine.
the SG after secondary fermentation, stabilizing and clearing is 0.998.
Since my wife and I both like our wines off-sweet, I'm looking to back sweeten.
How much sugar would be needed to increase residual sugar by say, 0.5%?
I can extrapolate from there.
I still haven't gotten a clear understanding of what constitutes an off-dry, off sweet and sweet dessert wine. Dry is pretty self explanatory.
I googled the idea and got multiple conflicting answers;
I've seen off-dry and Off sweets listed as SG from 1.01 to 1.025
but I've also seen some that specify a sweet as anything with an SG over 1.01
the SG after secondary fermentation, stabilizing and clearing is 0.998.
Since my wife and I both like our wines off-sweet, I'm looking to back sweeten.
How much sugar would be needed to increase residual sugar by say, 0.5%?
I can extrapolate from there.
I still haven't gotten a clear understanding of what constitutes an off-dry, off sweet and sweet dessert wine. Dry is pretty self explanatory.
I googled the idea and got multiple conflicting answers;
I've seen off-dry and Off sweets listed as SG from 1.01 to 1.025
but I've also seen some that specify a sweet as anything with an SG over 1.01