Semi dry, what oechsle range?
- Thread starter Morten
- Start date
Help Support Winemaking Talk - Winemaking Forum:
This was an easy search:
HYDROMETER SCALE CONVERSION TABLE (enotecnochimica.it)
Are you intending to start with a higher SG and use a low potency yeast, to produce a desired residual sugar?
HYDROMETER SCALE CONVERSION TABLE (enotecnochimica.it)
Are you intending to start with a higher SG and use a low potency yeast, to produce a desired residual sugar?
According to Wine Spectator, semi-dry is 9 to 18 g/l. I don't think in metric, so I found a unit converter, which indicates a SG of 1.009 to 1.018. You can look that up on the chart I previously listed.
Are you planning to backsweeten to make a semi-dry wine?
Are you planning to backsweeten to make a semi-dry wine?
That was my plan, yes!
Where did you find the unit converter from g/lt to SG? Been looking for something like that.
I searched for it. 
While a common answer is "search for it", the best search engine is useless unless you use the correct keywords. It took me several tries, using full names of the items. There are dozens of tables that lack at least one of the columns needed.
Also, I had never heard of oechsle-range, so I had to look that up.
I suggest you don't consider the sugar level when back sweetening. Let the wine guide you. Keep adding sugar until the wine tastes "right".
My son and I recently bottled his FWK Riesling. It comes with a sweetening pack, and the base wine was a bit acidic. He and I prefer dry, so we started with 4 oz in 6 gallons. He thought it tasted great.
I told him to take another taste and consider the acid. In his next taste he considered the wine as a whole, and realized it was still a bit sharp, so we added 2 oz more, and that produced a balanced wine.
While a common answer is "search for it", the best search engine is useless unless you use the correct keywords. It took me several tries, using full names of the items. There are dozens of tables that lack at least one of the columns needed.
Also, I had never heard of oechsle-range, so I had to look that up.
I suggest you don't consider the sugar level when back sweetening. Let the wine guide you. Keep adding sugar until the wine tastes "right".
My son and I recently bottled his FWK Riesling. It comes with a sweetening pack, and the base wine was a bit acidic. He and I prefer dry, so we started with 4 oz in 6 gallons. He thought it tasted great.
I told him to take another taste and consider the acid. In his next taste he considered the wine as a whole, and realized it was still a bit sharp, so we added 2 oz more, and that produced a balanced wine.
I agree with Bryan - backsweetening is more art than science. The best method I have found is to taste test.
I also learned the meaning of a new phrase - "oechsle-range"
I also learned the meaning of a new phrase - "oechsle-range"
Similar threads
