Derrick123
Well-Known Member
Since most wines are done fermenting around 1.000 - .090 I was wondering if there was a certain range to back sweeten to.
For example if I like a medium wine, should I sweeten to a certain gravity level?
I was not sure if there was a certain reading that equaled a certain sweetness.
For example if I like a medium wine, should I sweeten to a certain gravity level?
I was not sure if there was a certain reading that equaled a certain sweetness.
