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 where the tastes best:

Red wine:	dry light dry full bodied	990 - 999 1000 1001 - 1004
Rosé wine:	light dry light sweet	998 - 1000 1000 - 1003
White wine:	very dry light dry light sweet	996 - 1002 998 - 1001 1002 - 1005
Cherry:	fresh, not sweet sweet, full bodied	1020 - 1030 1035 - 1040
Port/Madeira:	light sweet full bodied	1020 - 1030 1030 - 1040
Sherry:	dry medium dry sweet	1008 - 1015 1015 - 1020 1025 - 1030
Kir:	light dry sweet, full bodied	1010 - 1020 1020 - 1025
White Vermouth:	dry medium dry	1005 - 1015 1015 - 1025
Red Vermouth:	dry sweet	1015 - 1020 1020 - 1030
Capri bitters:	medium sweet	1035 - 1040 -
Blacck currant:	according to taste	1030 - 1040