WineXpert Riesling questions

[Brewster]

I have a batch of VR Riesling in secondary and should be about ready to stablize and clear. SG yesterday was .992 and I'll be checking it again tonight. I was wondering if anyone had similar SG readings when fermentation stopped.

I plan to bulk age this for close to 3 months prior to bottling, I'd like to leave 1/2 of the wine dry and the other 1/2 sweetened to a semi-dry level. Would it be best to split this batch into 2 seperate 3 gallon batches (i'd have to go buy smaller carboys or better bottles) and sweeten after clearing to age with the sugar, or should I add the sugar 1/2 way through my bottling process.

Any input on sweetening methods or your experience with amounts of sugar would be appreciated. I did some quick searches on the forum but didn't find a whole lot. I'll be doing plenty of google searches before the time comes to do it.

Thanks,

 

[Tom]

Its fine. Rack and add finnings (k-meta & sorbate) age it for as long as you want add 1/4tsp k-meta every 90 days. When ready to bottle take what you want dry bottle it. The rest just add simple syrup to your taste and bottle.

 

[Brewster]

Well, the yeasties must have still been doing their thing. Tonight it's at .990 so I'll hold off another night and check it tomorrow while I'm watching football.