This is my second year Entering a wine competition. Last year the judges note on my 2016 Barolo was “Residual Sugar?” This year my 2017 Cabernet Sauvignon got the same comment and an additional comment of being too sweet for the varietal. Both wines started around 1.094 and finished at 0.995.
I used the same yeast for both (I believe Lalvin 212). The Cab does have a “sweetness” up front but finishes dry.
I am confused by the comments. Am I missing something, but I would guess the ending gravity reading would indicate there is no sugar remaining. Am I not correct? Is it the yeast strain, is it due to the wine being young? I have checked my hydrometer and it is accurate.
Thanks.
I used the same yeast for both (I believe Lalvin 212). The Cab does have a “sweetness” up front but finishes dry.
I am confused by the comments. Am I missing something, but I would guess the ending gravity reading would indicate there is no sugar remaining. Am I not correct? Is it the yeast strain, is it due to the wine being young? I have checked my hydrometer and it is accurate.
Thanks.