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| Winemaking (rec.crafts.winemaking) Discussion of the process, recipes, tips, techniques and general exchange of lore on the process, methods and history of wine making. Includes traditional grape wines, sparkling wines & champagnes. |
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17-03-2006, 03:43 AM
posted to rec.crafts.winemaking
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Fermentation end point
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 ... I have an orange wine that went from 1.095 to 1.000 and stopped. Would you bother to try to get it lower? 
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17-03-2006, 04:47 PM
posted to rec.crafts.winemaking
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Fermentation end point
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 ... I have an orange wine that went from 1.095 to 1.000 and stopped. Would you bother to try to get it lower?
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23-03-2006, 05:26 PM
posted to rec.crafts.winemaking
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Fermentation end point
Crhoff wrote: I have an orange wine that went from 1.095 to 1.000 and stopped. Would you bother to try to get it lower? That has a lot more to do with personal preference. "Use the numbers as a guide, but your tongue to decide." If you think it tastes good with the slight residual sweetness, then sorbate it to stop it from re-fermenting later and go with it...
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24-03-2006, 02:31 AM
posted to rec.crafts.winemaking
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Fermentation end point
It tasted ok to me and and I did what you suggested.
Thanks "CJ" wrote in message oups.com... Crhoff wrote: I have an orange wine that went from 1.095 to 1.000 and stopped. Would you bother to try to get it lower? That has a lot more to do with personal preference. "Use the numbers as a guide, but your tongue to decide." If you think it tastes good with the slight residual sweetness, then sorbate it to stop it from re-fermenting later and go with it...
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