Back-sweetening rules of thumb
I just started expermenting with wine making, and I was wondering if there are any rules of thumb for back sweetening. Assuming a wine fininished at 1.0, after sweetening, what gravity would I shoot for if I wanted a table wine? Or a dessert wine?
I realize there are a lot of other variables, that taste is the biggest factor, and that I need to back sweeten in increments, but I have back sweetened to a level that tasted good before only to have it seem too sweet, so I want to err on the side of caution and get some other ideas to try and keep things consistent.
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