Kit recommendations for Mateus Rose wine?

[ringmany]

I just realised, wouldn't it be easier to simply stop fermenting once it reaches a specific gravity?

At the moment, we're talking about fermenting until dryness, then back-sweetening. My Rose wine is currently at 1.028 gravity. Instead of fermenting until dryness around 0.995 and back-sweetening until around 1.012, why don't I just check the gravity each day then once it's down to 1.012 then add the stabiliser and proceed to the racking / bottling stage?

Update - I've just done a gravity reading right now and it's 1.010. I also bough some Mateus wine which is what I'm basing this off and did a gravity ready which was 1.000.

So as soon as my batch reaches 1.000 I can stop and continue to the racking?

 

[sour_grapes]

The home winemaker does not really have a way to stop an active fermentation. The stabilizer will not stop it!

 

[cmason1957]

Even if you could stop the fermentation right where it is in the commercial bottle that you have, your result might not be to your liking. I can almost guarantee you that your acid level isn't the same as that commercial bottle and the level of sugar required for a balanced wine will be different. Bench testing how much sugar your wine will take is the only way to decide.