Residual Sugar

[Downwards]

How do you calculate it? I have a wine that stopped at about 1.010, I liked it this way and stabilized. But I need to know RS (%) to enter a competition. Any body can help?

 

[Runningwolf]

Read the Brix reading on your hydrometer. Its the same thing.

 

[Deezil]

Pretty much..

Residual Sugar is often expressed as a percentage, which is the same as Brix..

Sometimes its expressed as g/l, but I've yet to wrap my head around that

 

[Rocky]

Like Manley says, the Brix scale is grams of sugar per 100 grams of liquid and is, therefore, the percent of sugar in the liquid. See this table for a quick conversion: http://www.winning-homebrew.com/specific-gravity-to-brix.html Looks like your wine is about 2.5% sugar.

 

[Downwards]

Wonderful and much easier than I suspected it would be. Thanks folks.