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Hey all
I've made nothing but reds in the past but decided to try a sweet white at the request of my significant other and chose orange muscat. I don't want to sacrifice alcohol by stopping fermentation early and I don't want to use sugar to add sweetness. I reserved some clarified muscat juice and will freeze it but I'm trying to figure out the calculation of how much juice to add back once it is dry. Initial brix is 24.1. Not sure how much residual sugar I'm shooting for but probably in the 2-6% range.
Anybody have the calculations for me? Thanks.
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