for chaptalization when we want to calculate sugar to add to the must the initial volume should be the mus volume with all that pulp an seeds or we have to reduce them and consider only the juice that we will have later ?
Consider only the final volume of wine in your calculations.
thanks alot could you please tell e how can we figure out that what will be the final volume of wine ? is there any formula?
if it was only by guessing we couldn't come to a exact balance of sugar could we?
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