Hello! So I've had a few vines growing over a canopy in my yard for over 8 years now. Finally decided to do something with them. They are a wine variety white grape, but I do not remember what type exactly...I've been going back and forth with a local brewing supply store for most of my information, apart from books and online reading thus far. So I pulled some grapes from my vines yesterday, tasted them to find them quite sweet, perfect ripeness Imo, and brown seeds. I then took a hydrometer reading as requested by my local brewing supply store. My brix was at 13.5, so I know I do not have enough sugar. My question is how much chaptalization is too much? I was told I needed around 20-22 brix to get my fermentation process started. I've some some calculations myself, and seem to find that I would need way too much sugar to make this work, what do you all think? Also I plan on using either Lavins K1v116 or EC1118 if that makes any difference. The big issue with me is that they told me I need to wait longer until the brix goes up, but I cannot wait any longer, as the birds are beginning to take my grapes, as well as mold and other issues, and I'd like to have at least 5lbs available to ferment, and I am not sure I will have that much too much longer. Is this a lost cause? Or should I pick what I have and proceed with the chaptalization?