Help with Moscato juice

[kevinlfifer]

I rarely make whites and have never made a Moscato.

Do I ferment to dry and back sweeten, or stop the fermentation?

What should my final (sweet) SG be?

 

[sour_grapes]

The home winemaker doesn't really have a way to "stop the fermentation." So, yes, let it go to dry and backsweeten.

Sorry, I don't know how much would be appropriate for backsweetening.

 

[kevinlfifer]

I can stop it by adding K-meta and Sorbate. I've done that before with an over-sugared red. (dropped the whole 5 lb of sugar in, Stopped it at 1.005)

 

[sour_grapes]

Beware the bottle bomb!