My guess would be that at 1.000 there is only a little sweetness left.
Orange wine is usually pretty acidic and can certainly support the
sweetness. I would let it clear, stabilize it, and go with it as it is.

Ray

"Dar V" wrote in message
...
That depends on how dry you want it. It will probably go a bit lower, but
it will be a slower fermentation. How do you like your wines? sweet or
dry?
Darlene
Wisconsin

"Crhoff" wrote in message
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I have an orange wine that went from 1.095 to 1.000 and stopped. Would
you bother to try to get it lower?