Best thing to do is ferment out all the way and back sweeten with wine
sweetener. Should be able to pick this up at any HBS.

--
"Bob Becker" > wrote in message
...
>I recently started a 6 gallon Liebfraumilch kit because
> I wanted a lighter sweeter ABC (Anything But Chardonnay)
> white wine.
> It's been a bit brisk here in Maine for the last several
> weeks so with the temps in the house hovering in the
> 63-67F range the fermentation has been slow.
> I had to carry it into the loft area where it's a bit warmer
> to jump start the fermentation... too cold downstairs.
> Yesterday I tasted the wine and measured the SG.
> It's still fairly sweet, and the % alcohol is currently in
> the 7-8% range. It's still bubbling away slowly.
>
> My question is if I want to keep it on the sweet side
> and keep the alcohol in the 10-11% range, is there any
> danger in stopping the fermentation early?
> Will I put the finished product at any particular risk?
>
> Thanks for any insights.
>
>
>
> --
> Bob Becker
>
> www.becker.org
>