I have an orange wine that went from 1.095 to 1.000 and stopped. Would you bother to try to get it lower?
Fermentation end point
Mar 17, 2006
4 Replies
That depends on how dry you want it. It will probably go a bit lower, but it will be a slower fermentation. How do you like your wines? sweet or dry? Darlene Wisconsin
My guess would be that at 1.000 there is only a little sweetness left. Orange wine is usually pretty acidic and can certainly support the sweetness. I would let it clear, stabilize it, and go with it as it is.
Ray
That has a lot more to do with personal preference.
"Use the numbers as a guide, but your tongue to decide."
If you think it tastes good with the slight residual sweetness, then sorbate it to stop it from re-fermenting later and go with it...
It tasted ok to me and and I did what you suggested. Thanks
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