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Flem is correct. I did take an sg reading and potential alcohol reading before i added the sugar. I then used a formula to determine how much sugar I needed to add to bring the alcohol level up to 12.5%. The is very dry now so can I assume the alcohol level is 12.5%?

Is there any other way to determine alcohol content at this point?

I took an sg reading before adding yeast and sugar to my must. My instructions say "In order to determine the alcohol content of a wine, you will need two readings, one before fermentation commences and another after it stops". However, I'm not sure if they mean before I add sugar or after?

I have access to catawba's for a few years. I plan on putting out some chambourcin in the spring and wanted to ask the group about that. I also have 4 acres of berries including black raspberries, red raspberries, blue berries, and goose berries. We'll see how this first batch goes.

I just went to the barn and checked sg and it is .998 The wine sure smells good!

sept 5 picked catawba grapes from bill’s place. three plants yielded 46 lbs of de-stemmed grapes or 7 1/2 gallons. mashed grapes with a potato masher and made 5 gallons of must same day Must brix 17 sg 1.070 potential alc 9% ta .8 ph ? temp 67 degrees f added 1/4 teaspon sulfites and...

Hello all, This is my first attempt at making wine. A friend allowed me to harvest all his catawba grapes. A have a three gallon carboy of wine that has been racked once and about 3 months old. I tasted it several weeks ago and it was very bitter. I know I need to sweeten it but am...