Question
Answer and Explanation
The term "final gravity" isn't directly associated with dessert in the way we think of recipes. Instead, it's a crucial concept in brewing, particularly for beer and wine. Final gravity (FG) refers to the specific gravity of a fermented beverage after all fermentable sugars have been converted into alcohol and carbon dioxide. It tells us how much sugar is left in the liquid.
For a "dessert" like drink, such as a sweet wine or dessert mead, a higher final gravity is desired. This higher FG indicates that more sugar remains, imparting a sweeter profile and a heavier mouthfeel. Typically, dessert wines and meads will have a final gravity above 1.010 and can reach 1.030 or higher, depending on the style and desired level of sweetness. Conversely, drier styles will have a final gravity closer to 1.000.
Therefore, while a specific final gravity is not "dessert" by itself, it indicates the sweetness level achieved in a fermented product. A higher FG suggests a sweeter, potentially "dessert-like" result. Thinking about it in a culinary way, a high FG is like having plenty of sugar left in your batter for a very sweet cake, whereas a low FG is more like a very dry biscuit.