in a recipe it said to ferment dry?hmm dont want to sound like an idiot
but i dont no what that is.can someone please help out a rookie.

It means to ferment until a hydrometer reads a low S.G. Usually under
1.000.

k-dawg wrote:
> in a recipe it said to ferment dry?hmm dont want to sound like an idiot
> but i dont no what that is.can someone please help out a rookie.

"Dry" is an oenophile ... uh that's wine-lover ... term. It means the
wine is not sweet. Don't worry, a "dry wine" is still "fluid". Pours
out of bottle into glass, and you can swallow it without having
something to wash it down with.

Either the flavors in the wine recipe in question won't taste right
with residual sweetness, or the alcohol/flavor balance is more suited
to a dinner wine (who want's a sweet wine with their pot roast?).

Or maybe the author is worried you won't be able to figure out how to
stabilize a sweet wine, and doesn't want the liability of shattered
glass wine bottles.