Found this info for some wine competition classes, it may be useful...
I. DRY WINES – Wines that have virtually no residual sugar (less than 0.5%). Specific gravity is < 1.000. Wines entered in this category have complete fermentation (not stopped by intervention of the winemaker) and have not been back-sweetened.
II. OFF-DRY WINES - Used to accompany a meal’s main course or drink by themselves. These wines are not completely dry (i.e., may be back sweetened or may have early termination of fermentation), but are too dry for a Social Wine. They have up to 1% residual sugar and less than 14% alcohol. Specific gravity is 1.000 to 1.010.
III. SOCIAL WINES - Primarily enjoyed in the evening or afternoon with snacks, but may be used with meals or any time. They typically have 1% to 4.0% unfermented sugar with less than 14% alcohol. These are commonly known as "semi-dry" or "semi-sweet" wines. Specific gravity is 1.010 to 1.025.
IV. DESSERT WINES - Full bodied, very sweet wines that are normally served at the end of a meal or with desserts or snacks. These wines contain more than 4.0% sugar and may contain over 14% alcohol. These are commonly referred to as "sweet" wines. Specific gravity is > 1.025.
Thanks. Anyone know where ciders such as Strongbow, Magners and Woodchuck fall?
IIRC in another thread, UpstateMike measured one of the AO ciders around 1.030.
Yes I have read multiple thread of 1.030 but in states like mine beer is only sold at 3.2 abv. So we need the sweet to hide the alcohol taste.... lol
Not sure if I am reading this right, but it seems that you are saying that the ABV is synonymous with the Final Gravity reading. AO Crisp is about 1.030, and has an ABV of 5%.
Thanks. Anyone know where ciders such as Strongbow, Magners and Woodchuck fall?
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