One way you can still end up with an off-dry wine is by stopping the
fermentation early. The most effective way I know how to do that is to
put the fermenting must in a refrigerator (in airlocked container) when
the must SG has dropped to appropriate level. You might consider adding
appropriate amount of potassium sorbate as a fermentation inhibitor. At
the same time you do that, you may consider dosing the must with
potassium metabisulfite (K-Meta) to about 100-125 ppm free SO2 to
further inhibit the yeast.

To determine the right time to put the must in the refrigerator... use
one of the potential alcohol calculators you can find on the internet.
Using this one:
http://www.grapestompers.com/calculations.htm

and assuming the SG is measured between 60F and 70F... looks like
stopping your fermentation at 0.96-0.97 SG would yield a wine between 14
and 15% alcohol... with some residual sugar left.

Gene

Leslie Gadallah wrote:

> wrote:
>
>> Ok Im new and have 1 kit an Aus Shriaz currently bulk aging. I
>> started my
>> second, an Island Mist Symphony kit last night and missed the part of
>> just
>> using the one juice bag. I added both bags, that "F-Pack" with the
>> other.
>> Measured the SG and it was 1.065 and the directions said it should be
>> closer to 1.04-1.05 ish. So I knew i did something wrong. Well
>> little too
>> late now so i pitched the yeast and covered and put my airlock on. 12
>> hrs
>> later it has slowly started to bubble anyways.... So have I totaly
>> destroyed a kit or will this be more like the Symphony style wine, dry
>> and
>> higher alochol than the intended "Cooler" drink. Personally I'd
>> rather have
>> a real wine but anyone know what this might turn out like?
>
>
>
> It will probably be fine. Just carry on as instructed until you get
> to the step where you were intended to add the F-pack, after
> stablising. At this point, hie yourself down to your local homebrew
> shop and pick up some "wine conditioner". Add enough of this to the
> batch to get the sweetness back to where you like it, then fine, rack
> and bottle just as if nothing were wrong. You'll still have most of the
> fruit flavour, at little more alcohol, but quite drinkable wine.
>
> Cheers
> Les