bovinewines
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I'm probably getting ahead of myself; but thought I would go ahead and ask this question. <laughing> Guess I'm going to have to get my Wiki server up quicker than I anticipated so I can start putting together a Knowledge Base!
I have a VR Riesling that I started primary fermentation on Sunday, Sept. 9th.
If I wanted this to be a "sweeter" Riesling vs. a "dryer" Riesling, I assume I would stop fermentation. I see two methods to do this; one is to raise the temperature of the must and kill the yeast or add something like Potassium Sorbate.
Is that the right track? Any other suggestions?
Bovine
Disclaimer: seeing how this is my very first batch of wine ever, I'm asking the above for "future" projects....
I have a VR Riesling that I started primary fermentation on Sunday, Sept. 9th.
If I wanted this to be a "sweeter" Riesling vs. a "dryer" Riesling, I assume I would stop fermentation. I see two methods to do this; one is to raise the temperature of the must and kill the yeast or add something like Potassium Sorbate.
Is that the right track? Any other suggestions?
Bovine
Disclaimer: seeing how this is my very first batch of wine ever, I'm asking the above for "future" projects....