Pinot Grigio is sweet!

[gazzy3005]

Hi there. I've finished my first wine making kit, which was a dry pinot Grigio. I followed the instructions to a tee and have bottled etc. The problem is that it's really sweet, like a desert wine. Does it lose its sweetness whilst it's bottled and aging over time, or will it always remain sweet? Cheers.

 

[vNmd]

What were the hydrometer readings as you went through the process? Did your numbers match what the instructions said you should be at (especially the final gravity)? It could be possible its not finished fermenting. If it is supposed to be a dry wine and its sweet, it could still have available sugar to be eaten by the yeast. What were the temperatures you were fermenting in? How long from when you first put it together until you bottled? The final gravity is the most important question though.

 

[gazzy3005]

I cocked up with the gravity reading because the kit only had a sentence at the end saying that I could take one and I had already added the yeast, so ultimately I don't know. The kit was a 14 day fermentation, I believe, and it seemed to have stopped bubbling through the airlock. It was a 30 bottle kit which I think is useless now, but you live and learn. My thermometer suggested that it was 21-23 degrees generally.

 

[podz]

Hi there. I've finished my first wine making kit, which was a dry pinot Grigio. I followed the instructions to a tee and have bottled etc. The problem is that it's really sweet, like a desert wine. Does it lose its sweetness whilst it's bottled and aging over time, or will it always remain sweet? Cheers.

It will always remain sweet if you bottled it sweet. Alternative is that the bottles will shoot out their corks or explode.