I am not the brightest candle in the window so I could use some help please.

Riesling

22.0 Brix
..75 TA
3.10 pH

After 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.