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)