On 2008-07-21, pp wrote:

> Go by taste and not by numbers, those are just very rough ballpark. In
> fruit winemaking especially, the acids vary largely even for the same
> type of fruit, so taste gives you a better chance of arriving at a
> balanced product. That said, values around 1.040 are quire normal for
> dessert wines, with icewines much higher as has been pointed out -
> that's because the acid is so concentrated in icewine juice that very
> high sugar levels are needed to bring it into balance... that word
> again.

Taste is important, but I also want to avoid unexpected bottle
fermentation. ;-)


--
Two of the most famous products of Berkeley are LSD and Unix.
I don't think that this is a coincidence. [anonymous]