SG on Pulpy Fruit wine

[sgraves]

What's the best way to measure starting sg on pulpy fruit wines? Like pear, peach, & the like?

It seems that even with a descent crush alot of the sugar would be tied up in the pulp of the fruit initially, making SG measurements innaccurate. Which means I'm just guessing at how much sugar to add in order to hit my target alcohol content.

Thanks!

 

[Calvus]

I would sneak some out into a cylinder with a thief to get an accurate reading. Usually the case the hydrometer came in works.