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

d wrote:
> 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

The posted data on Cotes des Blanc says alcohol tolerance 12-14% so at
your starting sg you could still get a dry wine in the end. If you want
residual sugar, cool it down when it tastes the way you want it - this
yeast is cold-sensitive, so you can usually stop it that way. You'd
still have to use sorbate or other fancier methods to prevent it from
restarting again when the wine warms up though.

The alcohol tolerance data are really just a rough ballpark; there is
no formula that would tell you how much sugar exactly will be left if
you use a specific yeat, too many factors in play.

Pp

Pp