Kits are not designed to finish dry or sweet. That's up to the winemaker.
Arrest fermentation at about 1.005 or ferment dry down to .990 and add 200
ml of wine conditioner.
anything else is just a marketing ploy by the manufacturer.
"Michael Lawson" > wrote in message
...
> You could try reserving some of the reconstituted
> concentrate for addition at the time an f-pack would
> be added. I've never done it, but the BK VR Riesling
> kit I did turned out rather nice.
>
> --Mike L.
>
>
> "Michael E. Carey" > wrote in message
> ...
> > Bummer. If I have a kit to produce a dry wine, then I have
> purchased the
> > wrong kit. I was shooting for sweet because that seems to be what
> some
> > folks like.
> >
> >
>
>
>