Is it true tat they can make ethnanol from sugar cane?

I want to make a dry white wine but unsure of the total sugar content?

• In other words my wine is sweet. I know that once a certain alcohol content is reached, it kills the yeast and the leftover sugar makes the wine sweet. How much sugar is needed (or is there a formula) to tell how much sugar produces a dry wine without left over sugar to sweeten the leftover wine.I bought a hydrometer ( need to learn how to read it correctly for my final product) but need to know how much to start with. Some say boil the sugar with some wine , some say use almost no sugar and end the process (with Camden tablets) and then add sugar but that seems to me to cut the alcohol content down so that doesn't make sense. And any other suggestions on how to make a better product. Also, any other fruits to try?I make 5 gals at a time and have let it sit for a year and a half to decrease the sweetness and it still is sweet so time doesn't seem to be a factor. Any suggestions to decrease the fermentation time and to make it dryer, with a high alcohol content. I am disabled (going through the courts for disability pay) so money is a issue. Please, those with true experience please answer. thanks, Keenan

• Answer:

  The residual sugar is the percentage, by weight or volume, of the grape sugar that remains unfermented in the wine after the alcoholic fermentation stops. Wines with less than one percent residual sugars are considered dry (<1%). At this time your wine is set at a whatever level of sugar sometimes referred to as brix that it is now at. You want a yeast that can complete the fermentation in the way to want, in this case to dryness. The hope in winemaking is that no sugar is needed but sometimes the grapes just didn't make enough naturally so it is needed. Figure that two pounds of sugar dissolved in one U.S. gallon of water yields a specific gravity of 1.088 with a wine of approximately 12% alcohol by volume (abv) would result. The sugar is about 1.1Kg if using UK gallons. Use any fruit you want. Most basic white table wines are dry or very close to dry. This includes most common wines like Chardonnay, Sauvignon Blanc, Viognier, Pinot Grigio and the various wines made from these grapes. Many white wines can be slightly off-dry, meaning they have a small amount of residual sugar but not enough to consider them a sweet or dessert wine. Examples of these sometimes come from various regions such as the Loire Valley, Alsace, Germany and Austria, from various grapes such as Chenin Blanc, Riesling and Muscat.