I have a starting s.g. of 1020 for the must and need to add the sugar to get it up to 1080. When making the calculation as to how much sugar is already in the must do I multiply 44 g/l by 10 even if I'm not making 10 liters of wine as per the beginners book on these calulations? Or do I use 3.7864(1 gallon) liters x 44 g/l of sugar? Does all this make sense? I can try to rephrase if necessary. I'm very green at this.
calculating sugars before fermentation
- Thread starter huntva89
- Start date
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See! You learned something already. Overthinking is not required in this hobby. Nor especially useful. IMHO!
