Measure out a quantify into a glass and measure the amount of sweetener you
add to taste. Adjust for your batch size. That's how I do it.

--
KB
St. Charles MO

"Brian" > wrote in message
news:GkLyc.508$3W3.400@lakeread04...
> Anybody?
>
> Sure could use a hand or some ideas...
>
> Brian
>
>
> "Brian" > wrote in message
> news:s9pyc.9$3W3.4@lakeread04...
> > Hi everybody!
> >
> > I am about ready to bottle a batch of Riesling that turned out too dry
for
> > my tastes. I've already added K-sorbate and bought a gallon of 68-brix
> > concentrate to use for re-sweetening.
> >
> > My question is, per 750mL bottle, what's a good amount, roughly, of
> > non-diluted concentrate to add so that the resultant wine has a
sweetness
> > approximating a Spatlese or Auslese?
> >
> > Any ideas would be greatly appreciated!
> >
> > Brian
> >
> > BTW, wine currently has a gravity of about 1.003 and alc of about 14.5%
> > (Used EC-1118)
> >
> >
> >
> >
>
>