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Ive used 12 lbs. Recipe called for 2 1/4 per gal. So, I used a little less. Again, very new and appreciate the quick responses from veterans.

Yes. I diluted sugar first and was going to add 2 more lbs. Sound about right?

Thanks. So starting sg is before the yeast ever gets added, right?

Had a couple questions. When do I take starting sg? Making a blackberry wine and just put campden, acid, pectic, fruit, sugar and water together. Recipe says sg should be 1.090-1.095. Mine reads 1.060. Do I need more sugar or am I ahead of myself and should wait till I add yeast? And I am making...