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« Wine review: Heinrich Red 2005 | Main | An elegy for Vern's Kitchen »

July 24, 2009

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Thanks for sharing the Wine terms: Residual sugar. It was nice going through it.

Hi, I think the figures you mean are 2g/litre rather than 2% as the threshold for 'dry' wine. 2% would taste pretty sweet. My guess is that 2g/litre corresponds to about 0.2% since sugar weighs about the same as water and there are 1000g of water in a litre.

First time wine maker here. Fermentation is done but wine is too dry. I added sugar and mixed before siphoning off the clear wine. Please tell me it will clear up again. Please?

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