Riesling is a feather in our cap, fruity, scrumptious, rivaling fine German wines. We blend 4 different clones, which make wines from our wines very exceptional.   It can be finished dry, semi-dry and with any level of sweetness to a late harvest style. 

If you chose to make your Riesling as a Late Harvest....

A few things to keep in mind when crafting your "Late Harvest":

The high sugars create a more hostile environment for the yeast;

A high acidity is desirable to properly balance the high residual sugar;

The wines usually take much longer to ferment and to "fall bright".

It is optional to use Cotes Des Blanc or Lalvin 71-B for the fermentation. We recommend a total acidity (TA) of .9 to .95 with an initial Brix of 23 - 24 degrees and stopping the fermentation at a level of 2^o Brix (hydrometer reading).

OR adjust the total acidity (TA) up to a figure of 1.1% if necessary and stopping the
fermentation at a level of 6-8^o Brix (hydrometer reading). To adjust your total acidity from say .855 to 1.1 – use tartaric acid at a rate of 40 grams per 5 gallons (OR) acid bend at the rate of 35 grams per 5 gallons.  We prefer to use straight tartaric rather than the acid blend which contains citric malic and tartaric acids.  The citric acid is very stable and can not be reduced by cold stabilization if you use too much.  Test the final TA.

An application of Bentonite or other fining agents at label recommended rates might assist in the clarification of the wine. To arrest the fermentation use a combination of racking, the addition of metabisulfite and sorbate, and chilling when the desired Brix level is achieved.

Good luck and enjoy.