SG For A Semi Dry & Semi Sweet Wine

[roadwarriorsvt]

Getting warm enough to start making fruit wines again. Although this question sounds a bit loaded, its really not. I'm just looking for a ball park figure. What SG would most consider to be a semi dry wine and what SG would you consider a semi-sweet wine. I realize this is very subjective and open to individual personal preference, thats why I'm just asking for ball park figures. Thanks.

 

[Deezil]

You can bet the seat you're sitting on, anything over about 1.020 will probably have some sort of sweetness to it... Most likely, anything over 1.015 really- although some of the wines that people like Sirs make, might not

.990 - 1.000 is pretty dry, but 1.000 could be included in semi-dry on some wines
1.005+ in my experience, has some discernable sweetness

This all fluctuates on the different acidity levels, alcohol levels, palettes, from wine to wine.

Ballpark, it is.

 

[roadwarriorsvt]

And I appreciate it. Thanks. I want to split my next batch up into two different batches when it comes time to backsweeten.

 

[Deezil]

I'd recommend bench trials.

Set out several small samples from the main vessel & backsweeten them to different levels. Make your individual samples large enough (a 'glass' or so) for you & one or two others to try, valued opinions - if you know any of those - to get a few palettes opinions on which ones are best.

 

[winemaker_3352]

I agree - you can sweeten to an SG you want - but better to use as a guide and sweeten to your palate or a some unbiased palates.

 

[roadwarriorsvt]

Sampling! That sounds like the fun way to do it! Good advice. The SG numbers will be just a starting point, keeping in mind the wine will smooth out some after ageing. Good advice on trying very small batches first!