salernovic
Junior
- Joined
- Oct 4, 2015
- Messages
- 13
- Reaction score
- 1
hello again everybody. I'm just wondering if my wine is going to finish converting the residual sugar left in it. I sulfites the wine and by using accusing I'm getting a reading of 50 to 60 ppm. Used clinitest tablets to measure residual sugar (after sulfites addition which happened a week ago) and got a reading of 1 percent . What does that mean? Am I going to be able to get a dry wine eventually as so2 diminishes? Or is,the yeast left in my wine dad after the addition?