Making an off-dry wine.
I'm going to make a couple of batches of riesling this fall and I
wanted to make one of these off-dry. I've made a lot of wine, but
always fermented to dryness.
I was wondering what is the best way to stop the fermentation once I
get to the residual sugar level that I want ?
Is it simply a matter of adding enough sulphite to stop it (or sulphite
and rack at the same time) ?
Will it be stable in this case, or could I end up just stunning the
yeast only to have it start up again in the bottle ?
What about selecting a yeast that can only survive to 10 or 11 %alc
(does this type of yeast exist commercially or can they all survive
upwards of 12%) ?
Do I need to filter it finely enough to remove all yeast (I'd prefer to
avoid filtering if possible) ?
Any suggestions would be appreciated.
Thanks.
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