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Old 01-20-2013, 11:20 PM   #11
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Complete dryness is 0.990. You'll end up with something that's off dry. You can always add juice or sugar to sweeten it up if need be.

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Old 01-20-2013, 11:36 PM   #12
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Ok, even 0.996 is dry to my palate..but there are a few definitions of dry out there.But if you need to sweeten up your PG kit, when it is down to 0.99_, add k-meta plus sorbate and backsweeten to taste.

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Old 01-20-2013, 11:37 PM   #13
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Ok maybe I'm missing something here, sorry if this is a stupid question. We bought a Winexpert Pinot G. kit and everything seems to be going well. But I am confused, it says to allow the wine to ferment down to .996 SG which I understood to be a dry wine? We were anticipating/hoping this being a sweet wine.... Did we just assume wrong? Or am I missing something? Help appreciated!
Pinot noir is a dry red table wine. http://wine.about.com/od/redwines/g/PinotNoir.htm

If you want a sweet wine, you could buy a wine kit for a sweet wine to make it easier.

If you want to sweeten this wine, you can do so after the stabilizing/degassing/etc step before bottling. But I wouldn't. The idea of a sweet pinot noir just seems weird to me.

And yes, .996 is dry. Anything under about 1.000 is dry, with about 1.000 to 1.002 or so "off dry" a bit.
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Old 01-21-2013, 12:15 AM   #14
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Pinot noir is a dry red table wine. http://wine.about.com/od/redwines/g/PinotNoir.htm

If you want a sweet wine, you could buy a wine kit for a sweet wine to make it easier.

If you want to sweeten this wine, you can do so after the stabilizing/degassing/etc step before bottling. But I wouldn't. The idea of a sweet pinot noir just seems weird to me.

And yes, .996 is dry. Anything under about 1.000 is dry, with about 1.000 to 1.002 or so "off dry" a bit.
I stand corrected on the dryness scale.

However, I did have a Zinfindel finish at 0.996 and have had someone call it "sweet". It wasn't, but I think the fruity flavor came out as "sweetness". Moral of the story for our wine making friend, let fermentation run its course and taste the final product. I might surprise you.
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Old 01-21-2013, 12:40 AM   #15
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I stand corrected on the dryness scale.

However, I did have a Zinfindel finish at 0.996 and have had someone call it "sweet". It wasn't, but I think the fruity flavor came out as "sweetness". Moral of the story for our wine making friend, let fermentation run its course and taste the final product. I might surprise you.
I know what you mean! I have a wonderful crabapple wine (recipe posted). It's dry- .990-.994 every single time I make it. I like dry table wines, so I never sweeten. But because it's so fruity, more than one person has called it "sweet". It's about the aroma, and the perception.

But when you measure it, it's dry with no residual sugar left.

This wine may surprise you. If you like pinor noir, which is always dry, then you will like the wine kit too.
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Old 01-22-2013, 01:14 PM   #16
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Originally Posted by adm5087 View Post
Ok maybe I'm missing something here, sorry if this is a stupid question. We bought a Winexpert Pinot G. kit and everything seems to be going well. But I am confused, it says to allow the wine to ferment down to .996 SG which I understood to be a dry wine? We were anticipating/hoping this being a sweet wine.... Did we just assume wrong? Or am I missing something? Help appreciated!
I believe he is talking about the Pinot Grigio kit... (pinot g.) Which will finish out 'dry' but will have a light fruit characteristic. Not my thing, but it's a kit I've been told is good!
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Old 01-22-2013, 01:25 PM   #17
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I believe he is talking about the Pinot Grigio kit... (pinot g.) Which will finish out 'dry' but will have a light fruit characteristic. Not my thing, but it's a kit I've been told is good!
Oh, I thought he was talking about pinot noir- sorry about that! Pinot grigio is also dry, but a white instead of red. It's fruity and acidic, so it's "crisp".
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