My guess would be that at 1.000 there is only a little sweetness left.
Orange wine is usually pretty acidic and can certainly support the
sweetness. I would let it clear, stabilize it, and go with it as it is.

Ray

"Dar V" > wrote in message
...
> That depends on how dry you want it. It will probably go a bit lower, but
> it will be a slower fermentation. How do you like your wines? sweet or
> dry?
> Darlene
> Wisconsin
>
> "Crhoff" > wrote in message
> ...
>>I have an orange wine that went from 1.095 to 1.000 and stopped. Would
>>you bother to try to get it lower?
>>
>
>