"LG1111" > wrote in message
...
> This year I fermented cool, at 55 degrees 2 batches. A viognier and a
pinot
> gris. Both took about 8 weeks to get to dryness. At that point, they
were
> incredibly fruity and full flavored. In fact, they taste "sweet" to me,
and if
> the SG weren't at .992, I'd swear they weren't finished.
>
> Good luck. I think I'll do this with all of my whites in the future.
>
> Lee

First off thanks to all for the quick replies.

I have to agree with you Lee, this was my first year working white from
grapes and I did a Pinot Gris as well. It is exactly as you described both
fruity and full flavored - it absolutely tastes sweet to me, but the SG is
..997 or so. Infact I brought in 1 gallon of it to a warmer spot to see if I
could get renewed activity (no). I have even now bottled that 1 gallon -
because experience has shown me that the best way to get a re-ferment
happening is to bottle the wine! I haven't been able to get a clinitest kit
to check for residual sugar. For reference I used Lalvin D-47 yeast and I
also lyzosomed the Pgris after the ferment appeared to finish to prevent
ML. This wine has fallen crystal clear in the carboy in 5 months.

Unfortunately the Gewurz has gone a little off on me - but not due to
sitting on the lees, rather I think because I wasn't ruthless about getting
the clear juice of the sediment after pressing the grapes. It isn't that
bad, but sampling it after testing the fruity Pinot Gris it just doesn't
compare.

The reason I asked the question is that I bought about 200L of various white
juices at the Spagnols sale and they are now 2-4 weeks into fermentation.

steve