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Suggested finish SG

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ffemt128

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I have a Sav Blanc and a Pinot Grigio from Chilean juices going now and both currently fermented dry. During sampling at rackings, I have to say both taste very good already but I was considering back sweeting some of it and wondered what is a good average finished SG.

Looking for suggestions, wanted it to end semi-sweet.
 

djrockinsteve

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Doug, I've asked this question of many and I would always get whatever you enjoy. Personal preference. My Sauv. Blanc I sweetened to 1.002 and my Riesling to 1.014 You may wish to do that for the Grigio.

I've often thought about buying a few bottles and taking a s.g. reading.

Could you do 2 batches of each? Maybe half at 1.006 and add 8 ounces of sugar per gallon and make the other half at 1.014
 

ffemt128

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That's pretty much what I wanted to do. I was going to leave some of it dry then back sweeten some but I didn't want to deviate to far from "norm". I understand that wine is made for how we like it, but having a "standard" would be helpful also. I may take your suggestion and pick up a bottle of each on the way home and check SG.
 

djrockinsteve

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I find it odd that there isn't some sort of standardization for what some traditional wines should be. You would never sweeten a Merlot, yet not sweeten a Riesling. Could be another section on here, what do you sweeten your traditional wines to?
 

Tom

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Here is the key to back sweetening.

Back sweeten to YOUR TASTE.

Once you like it write it down (in a LOG)! Now the next time you make it they will match
 

MushCreek

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I've taken the SG on store-bought wines that I liked the sweetness of, and then matched that. I normally like very dry wines, but a made a strawberry wine that was 'blah' until I brought it up to 1.004. All the aroma and taste of the strawberries came back!
 

Tom

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Yes. Backsweetening a dry wine will bring out some flavor especially in Strawberry. For more intense flavor make a f-pac.
 

Wade E

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Lots of weaker fruits like Strawberries and the like really need sweetening.
 

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