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.

"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

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


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

"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.