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28-03-2005, 03:17 PM
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Real quick question about fruit wines
I have been making wine for a couple years now, and have always
fermented my wines to complete dryness then sweetend. A couple of weeks ago I "think" I read somewhere that when making a fruit "country" wine, you are not supposed. Something about losing a lot of the fruit flavor. For the life of me I can't find that page again. Is this true? Thanks for any help. 
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