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Thanks, Paul and jsiddall. I did indeed take the SG and chaptalize before adding the skins (in the mesh bag provided). While I recognize in hindsight that the skins could add more fermentable sugars, I suspect that a good chunk of the observed rise in SG is due to unfermentable solids coming...

I started my first ever LE Super Tuscan over the weekend, and was disappointed to measure its SG as only 1075 (1070 discounting suspended matter in the must), and its total titratable acid (TTA) as only 0.35%. pH of the must was 3.4. I'm used to making full juice wines and generally aim for a...