I'm going to have a go at a Riesling this year. My plan is to try and make a batch of 30L in a dry style and a batch of 30L in an "Off Dry" style.
My problem is I've no idea how to achieve this off dry style. So here's a few questions - at what SG do you stop fermentation to achieve this. How do I measure how many grams per litre of residual suger I'm left with at any stage.
As I've no idea how sweet an off dry style should be, how much residual suger should I end up with to achieve this style.
What is the best approach to achieve this off dry style Riesling - my preliminary reading suggests that you can ferment to dryness and then back sweeten. Alternatively, I need to stop fermenation at a stage, which appears to be quite difficult to achieve hence the other approach.
What other considerations do I need to take into account in attempting this Riesling batch.
My problem is I've no idea how to achieve this off dry style. So here's a few questions - at what SG do you stop fermentation to achieve this. How do I measure how many grams per litre of residual suger I'm left with at any stage.
As I've no idea how sweet an off dry style should be, how much residual suger should I end up with to achieve this style.
What is the best approach to achieve this off dry style Riesling - my preliminary reading suggests that you can ferment to dryness and then back sweeten. Alternatively, I need to stop fermenation at a stage, which appears to be quite difficult to achieve hence the other approach.
What other considerations do I need to take into account in attempting this Riesling batch.