Thanks for the replies, for some reason I always had it in my mind that a
back sweetened wine had a lifespan of 1 to 3 years tops after bottling so
that's great news.
I understand having the ph in the 3.35 to 3.45 range is very important for
longevity but I must admit I to often have a problem getting the ph in that
range without the overuse of acid blend or pot meta.

Rick


"Ray" > wrote in message
...
> Most sweet wines are also acidic. The two work together to balance the
> wine. High acid wines need less sulfite to protect them and probably tend
> to age better than low acid wines.
>
> Ray
>
> "Rick" > wrote in message
> ...
> > I was wondering if back sweetened wine have a shorter life span than one
> > that is fermented and bottled dry?
> > Also since the s02 drops off over time and being that it takes a
> calculated
> > amount of s02 in combination with sorbate should there be any concern of
> > fermentation restarting somewhere down the road?
> >
> > Rick
> >
> >
>
>