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(Greg) wrote in message news:<3f8f118e.1307534@localhost>...
> Is it a fairly sweet finish? The Exotic fruit White Zin is very
> sweet. Almost too sweet. I'm thinking of the Peach Chardonay because
> I love peach. But am also thinking of the Green Apple Reisling.
>
> To carbonate it do you force carbonate? What do I need to start doing
> forced carbonation?
>
> Greg
>
> On 16 Oct 2003 01:42:21 -0700, (glad heart) wrote:
>
> >The peach apricot chardonnay is a real delight. Can finish as a light
> >summer wine or carbonate to make coolers. My groupies prefered the
> >latter.
> >
> >That was good article BTW in Wine Maker Mag (Jan 2003 I think)
>
> Greg Smith
>
> Remove "spamblocker" to e-mail

No, it was not too sweet. Goes down [almost too] easy. Is sweetness
not a function of how you finish the wine? What was your SG at the
end of fermentation? If it was lower than .995 for example it
wouldn't be too sweet regardless of the base.

Carbonation: to be honest I'm not sure. My supplier carbonates and
bottles for me for $10 a carboy. I know you can rent the equipment to
do it yourself.