It would be easiest to do a weighted average. This takes in to account the added volume of your juice and requires no assumptions of when you're batch will go full dry.When adding fruit or juice to mix after pimary fermentation, what is the prosses to adjust sg calc for an accurate end result
Actually, No - the tolerance of the yeast is just part of the equation - there are also variety of other factors. You could have a yeast capable of a high ABV stop before that point if something prevents the yeast from converting all the sugars. Yeast is a living part of the wine process and just like people, things can disrupt its life cycle. Nutrients, Temperature, Acid Level are the major elements that could stop the fermentation along with additives that prevent further reproduction of the yeast bacteria.New question
Since I expect residual sugar can I expect my alcohol lvl to max out at the threashold of the yeast I choose.