Okay so I pulled grapes out of the freezer and let them thaw at room temperature for almost 24 hours. Mashed them to extract juice etc and set aside. I’m fixing to add pectic enzyme, yeast nutrient, sulfites, and sugar water combo. Does the starting gravity reading need to be between 1.087-1.095 (if numbers are accurate), and does that need to be after sugar is added or before? I wasn’t sure if taking a SG reading before anything was added was a good step and then recheck it again after the ingredients I mentioned above was introduced. They take an additional SG reading after fermentation stops. Am I going about this the right way??