Originally Posted by cheezydemon3
Is Below 1SG going to be tooooo dry?
I know that is subjective, but anyone care to offer an opinion?
My reds vary, but most are in the .990 to .994 range. They are dry, but that's what I like.
For fun, take the SG of a wine you like when you open a bottle the next time. That will give you an idea of the amount of dry/sweetness you like. Sometimes tannins can cause a bit of a dry taste, or oaking can, but that ages out and smooths nicely and isn't reflected in the SG.
A few years ago, I saw a neat "scale" but I can't find it right now. It had a list of the SG numbers and what it was considered. I can't remember the numbers exactly, but it went something like this:
1.009- 1.014 semi-sweet
The most sweet I've ever liked my wines (red or white) is off-dry but I had a very nice dandelion wine at 1.010 a few years ago that was nice. Generally, big bold reds are bone dry, while lighter fruitier wines are better with a bit of sweetening. I do like dry whites, though.