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I have a 3 gallon batch of wine whose numbers were this straight out of the fermenter bucket before adding sugar and yeast. SG-1.010, Sugar 2.5 %, potential alcohol 2.5. %. After adding yeast and sugar 1 week later the numbers are-SG-1.090, Sugar 25%, potential Alcohol 13%. Do these numbers look...

Could some of y’all pros give me some advice? I have a 5 gal batch that when taken out of fermenter and put in carboy the readings were-SG-1.050, % sugar-13 %, Alcohol protential 6%. Now after adding yeast and 2 weeks later the numbers are-SG-1.030, sugar 7 %, Alcohol protential 5%. Do these...

How much sugar per gallon of crushed grape juice is the rule of thumb? I fermented my crushed muscadine grapes for 9 days in a bucket. Strained the juice out of the pulp and seeds and put in 5 gallon carboy. Had about 3 gallons of juice and I added 1 gallon of distilled water. Added 10 lbs of...