 |
|
| Winemaking (rec.crafts.winemaking) Discussion of the process, recipes, tips, techniques and general exchange of lore on the process, methods and history of wine making. Includes traditional grape wines, sparkling wines & champagnes. |
|
|
LinkBack | Thread Tools | Display Modes |
|
|
|||
|
|||
Riesling math help
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. |
| Thread Tools | Search this Thread |
| Display Modes | |
|
|
Similar Threads
|
||||
| Thread | Forum | |||
| MATH - OT | General Cooking | |||
| More math | General Cooking | |||
| How healthy is this? You do the math | General Cooking | |||
| Can my math be right? | Wine | |||
| some math | Vegan | |||
Threaded Mode
