If you want this to be dry, which is hard to achieve in a high alcohol wine,
you proabably should stop here.

Some comments on your deffinition of dryness. If you put alcohol in water
which will be perfectly dry, you will end up with a SG of considerably below
0.990. I have fermented 13% wines to below 0.990. If you have or are
aiming at 18-21% alcohol and defining dry as 1.000, you could end up with a
considerable amount of sugar in the wine. There has to be to counter the
low gravity of alcohol. You will probably have residual sugar of 2 to 4%.

Just some comments.

Ray


"jim" > wrote in message
...
>I wondered if anyone had advice on the following matter...
>
> I am making a rice-wine and I'm using gervin gv26 yeast. It states the
> capability to reach ~21% vol and my intention is to get as close to that
> percentage as I safely can. I want the wine to ferment out dry, so while
> this is an experiment, I don't want to push it too far and find myself
> high and (not) dry.
>
> So far, the 5UKGallon wine has had 10.45KG (23 lbs) of sugar which would
> seem to put it somewhere north of 18.5% alcohol - assuming it ferments to
> sg 1.000. Today, for the first time so far, the fermentation seems to
> have slowed slightly.
>
> I have been tracking the SG drops, but with some anomalies (for example
> addition of 3 litres of water some time after starting didn't seem to
> change the SG - perhaps due to post addition aggitation adding straining
> bag contents back into the liquid). Annoyingly I didn't take a pre-sugar
> SG. If the SGs were all believable the wine would already have made a
> 0.182 drop making the wine ~25.5% which is clearly erroneous)
>
> The question is when to stop feeding the wine with more sugar. I don't
> want to push it till it will ferment no further as I will end up with
> residual sugar. I am happy to stop where I am if it is the only way to
> achieve my 'dry' goal. The ~5UKGallon batch had 55g of minavit nutrient to
> work with - a compromise on the amount stated to achieve full potential.
>
> Does anyone have any experience of this kind of scenario or vaguely
> similar which I can use to extrapolate likely success with further sugar
> additions?
>
> Many thanks for any advice,
>
> Jim
>
>