@ dry wine and sweet wine


I 'll try to explain as short as possible, without too many details.
And as always: Rare exceptions prove the rule.


At the beginning, there is sweet grape-juice.
Then fermentation sets in and turns the sugar into alcohol.
If you let fermentation run its course, the result will be a dry win.
"durch-gegoren" - as we say.
Regardless of the grape variety.


If you want the wine to be sweet, there are two possible ways:
a) stop the fermentation
b) add concentraded grape juice - "Süß-Reserve" - as we say.

That's how I have just explained it there:

https://debatepolitics.com/threads/riesl...s.457069/page-3