Starting Brix / SG and adding sugar

[joeycannoli]

Hey all,

One of our batches of juice seems to be watered down a bit. Its a Montepulciano D'Abruzzo batch. Starting SG of 1.076 / Brix 18.43. The fermentation has already started. Is it too late to add sugar to bring the potential alcohol % up?

If not, what type of sugar is recommended and what is the recommended sugar addition per gallon?

 

[stickman]

If it's already fermenting, there is no way to know what the gravity was at the start. If it was me, I wouldn't add sugar, but others that do juice buckets will chime in I'm sure.

 

[salcoco]

can you call the seller and see what he starting sg was? did they provide some numbers with the juice? if so go with those numbers and do not add anything.

 

[joeycannoli]

I will check this evening if my neighbor got that information with the buckets.

 

[cmason1957]

If you are unable to determine from the supplier, I believe you can assume 1.090, I've done about 20 juice buckets, from California, Italy, and Chile. All of them have been 1.090. I think it is what they shoot for.