Sugar, SG, and correction?
I've been adding sugar "Blindly" and would like a little insight into how i may use the SG reading.
I think from reading i've read that a good SG to start fermentation at is 1.095. is this correct?
Also in what increments do you add sugar to minuplate the SG? cups, Table spoons, lbs? is there a chart? if not how much to raise SG by .001, etc?
Then the wine is fermented out and dry at .990. correct?
On deck: ?
Bottled: Plum, Peach, Apricot, Welches Frozen Concentrate (Red), Black Spanish/Lenior, Sweet Blackberry and Blackberry Port.