Stryder
Member
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
John
That's where I saw it. I have that book also.SpamDog said:FWIW, According to Ken Schramm in Compleat Meadmaker:
Dry:0.990-1.006
Medium:1.006-1.015
Sweet:1.012-1.020
Dessert:1.020+
My current sweet mead is 1.032 and isn't overly sweet, to me atleast.. Guess it all depends on the person
SpamDog
homebrewer_99 said:I said that as a general comment. I wasn't sure at the time, just using it as an example. An FG of .996 has fermented out all the sugar available.
It really is relative to the OG and the attenuation of the yeast on the malt.
I'm sorry you took it for fact, but I WILL do some research to find you the EXACT ranges if they exist.
No harm, no foul. Don't worry about it.Stryder said:Sorry if it sounded like I was trying to put you on the spot...
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