Here is a question that I just thought of. What is the correct way to figure out the residual sweetness of a wine before it is fermented?
Could I take an alcohol potential reading from my hydrometer and substract the alcohol tolerance of the yeast strain I will be using? The reason I am asking is that I can not stand a dry wine. All my wines are semi-sweet or sweet. I would rather not back sweeten at the end of fermentation if possible.
Could I take an alcohol potential reading from my hydrometer and substract the alcohol tolerance of the yeast strain I will be using? The reason I am asking is that I can not stand a dry wine. All my wines are semi-sweet or sweet. I would rather not back sweeten at the end of fermentation if possible.