Cellar Craft Bulk age a wine kit
- Thread starter SoCalGuy
- Start date
Help Support Winemaking Talk - Winemaking Forum:
In the context it has been used in this thread, it means with as little residual sugar left as possible. I.e., let the yeast eat all the sugar, without stopping them, and don't add any more sugar in.
Well, in this thread, the term used was to "let the wine ferment to dryness." In that case, it means as low as this batch will go, which you won't know in advance. Many people say that if the SG has not changed for 3 days in a row, then it is about as low as it will go.
That being said, I think anywhere in the .992 to .996 range would be the usual ballpark for this condition.
The focus on the term here is not to bottle with an active fermentation going on, so I do think time is your friend. Let the thing finish out.
That being said, I think anywhere in the .992 to .996 range would be the usual ballpark for this condition.
The focus on the term here is not to bottle with an active fermentation going on, so I do think time is your friend. Let the thing finish out.
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