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

"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.
>
>
>