Sorry if I'm asking the obvious, I've done a little searching but not found what I'm looking for. I'm new to wines, mostly a beer and straight liquor drinker. This summer I've gone overboard winemaking. Right now I have in secondary 2 gallons of Welch's, 1 gallon of Welch's Peach/White grape, 5 gallons of Skeeter Pee, 4 gallons of Apfelwein, 2 gallons of Blackberry, plus 5+ gallons of Fig in the primary and could make a lot more from the fresh figs available.
I know the FG of "dry" (below 1.00).
I've found that on the young Apfelwein and Welch's a little back-sweetening is giving a good taste. Maybe the sweetness is covering a little yeasty favor and the tartness? I'm thinking I want a slightly, maybe semi-sweet wine and might want to bottle some as "sweet" for the non-drinker Baptist-Mother-in-Law (supplier of my figs).
Where would I take the FG to to make a semi-sweet wine, same for sweet?
Am I to expect the sweetness/tartness to favor sweet-vs-tart/acid over time in bottling? I would think so, so I don't want to over-sweeten in the beginning. Does it get sweeter like sweet tea does after a day or two in the fridge?
Anyone have suggestions on where I should start to get to a good end-aged sweetness?
I know the FG of "dry" (below 1.00).
I've found that on the young Apfelwein and Welch's a little back-sweetening is giving a good taste. Maybe the sweetness is covering a little yeasty favor and the tartness? I'm thinking I want a slightly, maybe semi-sweet wine and might want to bottle some as "sweet" for the non-drinker Baptist-Mother-in-Law (supplier of my figs).
Where would I take the FG to to make a semi-sweet wine, same for sweet?
Am I to expect the sweetness/tartness to favor sweet-vs-tart/acid over time in bottling? I would think so, so I don't want to over-sweeten in the beginning. Does it get sweeter like sweet tea does after a day or two in the fridge?
Anyone have suggestions on where I should start to get to a good end-aged sweetness?