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Hello wine people... Finally, I was able to get a hydrometer. Started a batch from concentrate grape juice, extra sugar and bakers yeast as it is the only available yeast where I live. SP reading, before adding yeast, is 1110, brix 25.8 at 74 F room temp. I read that optimal brix should be...

Hello there... My wine making experience is 9 day old, and so is my first ever wine batch which I started on December 31. Upon watching numerous YouTube videos, this is what I bought and did: - 9 liters of 100% grape juice (made of concentrate and water) - 2kg of fine white sugar, 10 cups -...