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Old 12-22-2011, 01:11 PM   #1
May 2011
City, Nova Scotia
Posts: 169

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.

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Old 12-22-2011, 01:17 PM   #2
Mar 2011
Kensington, MD
Posts: 757
Liked 22 Times on 22 Posts

I find 1.015-1.02 medium sweet, but I'm sure it depends on a particular person's palate.

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Old 12-22-2011, 04:31 PM   #3
Nov 2008
Posts: 211
Liked 5 Times on 5 Posts

Make blackberry wine and have to split my take with the Farmer. Make his 1.020 and still not sweet enough for him. This year asked me if I could make the wine without Alcohol? Told him no, but Jesus could....

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