I grow and make Muscadine wine. Muscadines taste sweeter than vinifera grapes, but the S.G. is rarely above 1.07.
When calculating how much sugar to add to the must, do you use the total volume of liquid, skin and pulp, or just the liquid portion. Also, after the skins are removed, the volume obvioulsy decreases. If I add sugar at this stage, do I calculate based on the initial volume or just the new, smaller liquid volume?
When calculating how much sugar to add to the must, do you use the total volume of liquid, skin and pulp, or just the liquid portion. Also, after the skins are removed, the volume obvioulsy decreases. If I add sugar at this stage, do I calculate based on the initial volume or just the new, smaller liquid volume?