Last year I used Lalvin 71B narbonne yeast in a batch of traminette. I was hoping the yeast would die out at alcohol levels between 11-12%, leaving the wine with a small amount of residual sweetness. However, the wine came out bone dry. My starting brix was only 20.8. Was this the problem? Where should it be? And is the yeast selection correct?
I have done this with Cal. muscat with good results, but the brix was higher.