Greetings, I am a novice wine maker who has learned a tremendous amount from this forum. I am coming out of the shadows with what I hope is an easy question.
My first attempt was a Winexpert Vintners Reserve Liebfraumilch that was bottled in January. I am extremely happy with the result. Being a novice wine drinker I can’t compare it to more expensive wines, since I haven’t really tried anything beyond a $15 bottle, but it is better than anything I have tested. People, who have tried it with far more experience than I, have been impressed. My second attempt was Dragon’s Blood which I am enjoying as well. Each time I open a new bottle of each I am surprised at the changes that have taken place as it ages.
I currently am making my third and fourth batches, a Winexpert Vintners Reserve Riesling and a Winexpert Selection Italian Pinot Grigio. I really like the level of sweetness in the Liebfraumilch and I think I would like to match that sweetness in the Riesling since my preference is a slightly sweet Riesling. Basically I am looking for suggestions as to how much sugar I need to add when I backsweeten my Riesling. Any suggestions or other advice will be greatly appreciated, thanks.
My first attempt was a Winexpert Vintners Reserve Liebfraumilch that was bottled in January. I am extremely happy with the result. Being a novice wine drinker I can’t compare it to more expensive wines, since I haven’t really tried anything beyond a $15 bottle, but it is better than anything I have tested. People, who have tried it with far more experience than I, have been impressed. My second attempt was Dragon’s Blood which I am enjoying as well. Each time I open a new bottle of each I am surprised at the changes that have taken place as it ages.
I currently am making my third and fourth batches, a Winexpert Vintners Reserve Riesling and a Winexpert Selection Italian Pinot Grigio. I really like the level of sweetness in the Liebfraumilch and I think I would like to match that sweetness in the Riesling since my preference is a slightly sweet Riesling. Basically I am looking for suggestions as to how much sugar I need to add when I backsweeten my Riesling. Any suggestions or other advice will be greatly appreciated, thanks.