Fermenting to dryness

16 Oct

Most of the non-grape wine recipes I find suggest that one ferments to dryness and then add sweetener to the desired level of sweetness. I’m wondering if this is the best thing to do.

In May I made a strawberry wine that I bottled in August. For whatever reason, I didn’t take an S.G. reading at the time and just racked it into a carboy. In August the wine was clear and ready to bottle (thank you bentonite!) the aroma of strawberries swirled into your nose like a perfume. I wondered why when all my other wines tend to have a “boozy” smell to them instead of this fruity goodness smell. I checked the SG and it was at 1.020. Somewhere I read for dessert wines that this is where someone should stop fermentation. Now I am wondering about fermenting to dryness anyways because most homemade wines are blunt on the tongue if no sweetener is added. The next few wines I make I am going to stop the fermentation at either 1.010 or at 1.020 SG to see if the aroma of the fruit will remain.


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