not sure if the spellings are correct.. however... i typically use premiere
curvee when i make wine and just sweeten with sugar after stabilizing. My
question is this... premiere curvee makes a completely dry wine... now
residiual sugar i would imagine. If i use cortes de blanc for this aurora
wine im going to make and start it at 1.095 what amount of residual sugar
will be left??? is there a certain formula for figuring this out? thanks
for all the help guys..

Jim