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I’ve found in my very limited experience that the skin packs have a lot of sugar. Those packs are like skins, seeds, stems and sugar syrup or juice concentrate.

Perhaps you could use the skin packs and add your grapes to avoid having a much lower SG?
Or try adding your grapes first and then add enough of the skin pack to raise the gravity?
 
Don’t want to add the skin pack as I’m trying to see how my own home grown grapes added as a substitute change the wine’s flavor profile. As of last weekend my grapes have a brix reading of about 20. Figure by the first week or so of next month they’ll be in the 25 range, ready to harvest. I’ll have to take a hydrometer reading before I pitch to ensure I have enough sugar in the must.
 

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