Just started a Riesling this aft. SG @ 1.013 surprised me. This baby'll be hot if it ferments dry. I intend to finish the wine off dry or a little sweeter. Should I ferment dry and then sweeten or should I try to halt the fermentation before it finishes? I normally practice the former choice but I'm concerned that will result in a hot wine. Too hot for a Riesling perhaps. Yes? No?
Jim