djrockinsteve
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If I have my must at 1.085, but the volume is a little less than I need to maintain a good 5 gallons due to fruit displacement. What is the ratio or amounts of water to sugar to add to my must to still maintain the 1.085 s.g. then add my yeast?
I'm using Wade's Blackberry recipe and added 8 pounds of sugar (not 10 1/2 as recipe called for) and a little less water because I believe I may have a little undisolved sugar that will raise my s.g. overnight. I left a little room so I can make adjustments prior to adding my yeast starter.
Just trying to be as precise as possible.
I'm using Wade's Blackberry recipe and added 8 pounds of sugar (not 10 1/2 as recipe called for) and a little less water because I believe I may have a little undisolved sugar that will raise my s.g. overnight. I left a little room so I can make adjustments prior to adding my yeast starter.
Just trying to be as precise as possible.