All,

I just bottled my second batch of kit wine. Both so far have been dry reds.
I wanted to do a wine that I could give to folks that have been giving me
bottles. A lot of those bottles have been reisling so I thought I would try
some for myself. I find it quite sweet and not really to my liking.
Anyway, I bought a BK kit and am going to start it this evening. I read
through the directions and was a little supprised. I expected that I would
need to stop the fermentation early in order to obtain the sweetness
inherent in this wine. Instead, the instructions read much like the dry
reds I have done. Looks like you pretty much let the fermentation run to
completeness. Also, there does not appear to be packet that will add
sweetness later. What am I missing here? Will this turn out sweet like
many commercial reislings?

Thanks,
Michael