not sure if the spellings are correct.. however... i typically use premiere curvee when i make wine and just sweeten with sugar after stabilizing. My question is this... premiere curvee makes a completely dry wine... now residiual sugar i would imagine. If i use cortes de blanc for this aurora wine im going to make and start it at 1.095 what amount of residual sugar will be left??? is there a certain formula for figuring this out? thanks for all the help guys..
Jim
The posted data on Cotes des Blanc says alcohol tolerance 12-14% so at your starting sg you could still get a dry wine in the end. If you want residual sugar, cool it down when it tastes the way you want it - this yeast is cold-sensitive, so you can usually stop it that way. You'd still have to use sorbate or other fancier methods to prevent it from restarting again when the wine warms up though.
The alcohol tolerance data are really just a rough ballpark; there is no formula that would tell you how much sugar exactly will be left if you use a specific yeat, too many factors in play.
Pp
Pp
DrinksForum website is not affiliated with any of the manufacturers or service providers discussed here. All logos and trade names are the property of their respective owners.