I visited a local winery this past weekend and spoke with the owner about their peach wines. He was willing to talk to me/confirm some things (held his yeast variety close to the vest) and talk about his sweetness benchmark. He referred to "...a residual sugar content of 6% is where he finishes". I can wrap my head around Specific Gravity (SG) as sugar content before/during/after, but I don't know how to make a SG conversion to a percentage. For example, I know I run all my 6gal Dragons Blood batches down to dry at .990 from a starting SG of about 1.075, then bring sugar back in via simple syrup at 1cup/gallon. I think that puts me in the 1.010-1.015 range if I recall correctly. So how does one calculate SG as a percentage of residual sugar? ...go easy please - my head hurts with all this stuff.