I have been increasing the amount of fruit used in my wines to increase the flavor, 6+ pounds/gallon. I have frozen the fruit (plums, peaches, pears, apricots) and then mixed with sugar for 24 hrs while thawing to draw out the juices. Then I try to measure the amount of juice released and top up the volume with water. In general, I have 1/3 juice, 2/3 water and all the remaining pulp from the fruit in the bag. I am trying to take a hydrometer reading before adding the yeast, but with the amount of fruit pulp from this type of fruit extracted through the bag into the must, how do you get a semi-accurate SG reading? These fruits make a very thick must and I know the density will affect the reading.