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Checked the S.G. earlier this week. The fermentation got stuck at just under 13% alcohol. I don't feel like restarting it just for a couple more %, so I'll just use more brandy.Anyway, does anybody know what is the typical final S.G. value/range in sweet port wines (or % residual sugar)?Thanks.
Checked the S.G. earlier this week. The fermentation got stuck at just under 13% alcohol. I don't feel like restarting it just for a couple more %, so I'll just use more brandy.
Anyway, does anybody know what is the typical final S.G. value/range in sweet port wines (or % residual sugar)?
Thanks.
