"Kiva" > wrote in message
...
>
> 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.


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 % sugar

2% residual sugar sounds just about right for your pH and TA.
Good luck with your Riesling
lum