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Dry Wine

I have made 3 batches of wine but for some reason It never seems to ferment to dryness. Any Ideas?

Reply to
Karl Hunt
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Need more information such as:

What type of wine are you making? Are you making from a kit or raw ingredients? What is your initial Brix or SG? What is your initial pH or TA? Are you using any yeast nutrient such as Fermaid?

Reply to
Paul E. Lehmann

Hi: I would guess that you are starting with too much sugar. If you begin with no more th;an 22%, you should have dry wine.

Reply to
Joe Yudelson

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