arthur2647
Junior
- Joined
- Jun 8, 2016
- Messages
- 5
- Reaction score
- 2
Hi, i have been making a wine now for a few weeks using red star montrachet yeast. The starting SG was ~1.116 and the final sg based on the room temp water measurement was around 1.006 ( guessing the hydrometer is slightly off). Am i looking to end up with 1.006 or more like 1.000? I'm not really sure what to look for exactly as i want it to be on the dry side, but maybe not bone dry. This is my first time so any input is helpful. thanks