I am not the brightest candle in the window so I could use some help please.
Riesling
22.0 Brix .75 TA 3.10 pHAfter pressing I had 11 US gal. I fermented dry .000, 10 US gal. and froze
1 US gal of unfermented juice. What would be the percentage of sweetness if I add back the one US gal of unfermented juice? After sorbateing of course.Thanks for your help.
Here is how I would do the problem Kiva:
22 Brix equals 22 percent sugar 22 % times one gallon equals 22 10 gallons plus one gallon equals 11 total gallons 22 % divided by 11 gallons equals 2 % sugar2% residual sugar sounds just about right for your pH and TA. Good luck with your Riesling lum
Lum
Thanks, that is what I had guesstamated but just wanted to check. I appreciate your help
Taste is more important than the measure of RS. You could use the cline? test to check RS if you needed to. Remember that if you fermented to 1.000 it was not dry. Dry would have taken you down to 0.990-0.994. So you may have had 1-2% RS before you added the juice. Remember also that this diluted your alcohol by about 10% also.
Ray
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