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
Now 1.113 would be and you must mean that.
I would be surprised at that high a starting SG and would need to be toned down a bit and adjustment made of acid. I personally wouldn't aim for higher than about 12 - 12 1/2 % abv for a Riesling With regard to fermenting, I always recommend fermenting dry and then adjusting sweetening to taste.
Joe
Pardon me, meant SG 1.103. That's my point Pinky, if I ferment dry and re-sweeten, which I also prefer, I'll end up with a hot Riesling. I too was surprised with this reading and wish I would see a level like that more often in my reds. Not sure how to approach this.
Personally, I think that's a little to high for a Riesling, but stopping a fermantation can be harder than it looks. Do you have a way to chill it down to 35F for a long time? This should stop the yeast and let it settle although it may settle slower than normal.
Andy
Sorry my question and comments were confusing. Here's how I handled it:
SG 1.103 - that's higher than I'd like to see for a Riesling. I scooped 1200 mls of the unfermented must and froze it in plastic bottles (3x400ml). I'll ferment the balance dry and after stabalization I'll add back the 1200 mls of unfermented juice. I'll be making less alcohol that way and similtaneously have the perfect sweetening agent to add back.
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