- posted 12 years ago
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..