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- Dec 28, 2009
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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.
Looking for suggestions, wanted it to end semi-sweet.