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I noticed a comment in one post recently that Dry began at 1.007, are there generally accepted SG levels that can be associated with Dry, Semi-Sweet and Sweet wines. John

Since there seems to be a lot of experimentation going on in the Apfelwein camp I was wondering if anyone had tried any of the Belgian style yeasts. Looking at their listed characteristics they seem to match up well with others that have already been tried. Many of them also allow fermenting at...