Basic facts:

Wine is comprised of residue, alcohol, water and residual sugar. Alcohol is formed from the fermentation of sugar.

The first drawing off is done when the fermentation has subsided or ceased. One cannot be sure if this is from the lack of bubbling in the fermentation lock, as closures and the lock often leak. One takes a reading with the hydrometer to check that the wine is not too sweet. If the wine is not ready, it should be allowed to ferment out. If the wine ferments out too dry it can be chaptilised, (see chaptilisation link). A wine that is too dry has a poor balance, poor body and a shorter shelf life.

Hydrometer readings (with Oechslescale) where the tastes best:

Red wine:	dry light dry full bodied	-10 - -1 0 +1 - +4
Rosé wine:	light dry light sweet	-2 - -0 -0 Alcohol Volume |  Basics |  Calculate | Chaptalisation | Check Fermentation | Conclusion |  Contents Diabetics | Draw Off | Fermentation Finish | Fermentation Start | Function |  Information Sugar | Uses | Wine Fermenting | Wine Flavour | Wine Ingredients | Wine Strength THE HYDROMETER Drawing Off the Wine Basic facts: Wine is comprised of residue, alcohol, water and residual sugar. Alcohol is formed from the fermentation of sugar. The first drawing off is done when the fermentation has subsided or ceas +40 Port/Madeira: light sweet full bodied +20 - +30 +30 - +40 Sherry: dry medium dry sweet +8 - +15 +15 - +20 +25 - +30 Kir: light dry sweet, full bodied +10 - +20 +20 - +25 White Vermouth: dry medium dry +5 - +15 +15 - +25 Red Vermouth: dry sweet +15 - +20 +20 - +30 Capri bitters: medium sweet +35 - +40 - Blacck currant: according to taste +30 - +40 +30
Kir:	light dry sweet, full bodied	+10