So the story goes, my dad died and left me his winery. I've worked for him for most of my life and he passed on a lot of knowledge to me, but kept certain things to himself, including the technical details of making sparkling wine. I have a few hundred cases of bottled sparkling that needs to be discorged and given a dosage. I need help figuring out the math to do that. How much sugar to add to how much wine solution and how much to add to each bottle for a traditional, dry Brut-style sparkling. Any advice is appreciated.