Thanks, All.....
Yeah, would be nice to have and was just an oversight at the time. I didn't realize it until I had juice in fermenters and getting ready to hydrate yeast, etc.
What I did was swing by my folks and my mom had a small scale which only measured 10 grams at a time. I used this as best could and ended up with 9 portions...so all pretty close to just under 9 grams. Maybe a little high, but very close.
Incidently, this is a batch of Red Mountain Cabernet, (did one last spring with "Terminator Yeast",) divided into two fermenters. One has BM 45 and the other rockpile. Will blend them after fermentation. Hate I have to wait a year and a half to see best results. Anyway, using booster rouge as well.