Specific Gravity

[DuaneLovett]

I should start by saying I am very very new to this hobby. This is my first try with grapes. I really would appreciate any advice to help me out. I have 97 lbs of chambourcin grapes. I destemmed and crushed them last night. In one primary bucket I've got 5 gallons of must and the other I have 4 1/2 gallons of must. I crushed 5 campden tablets dissolved in water and added to each last night. I am getting ready to add my yeast
(already started) tonight. So I check my hydrometer and it reads 1.072, so if I understand I need it to read 1.085. Any advice as to what I should do? Or how much sugar to add to each primary? I had to dig thru the skins to get to any liquid not sure if this is normal, like I said I'm very new. Thanks in advance for any help.
Duane Lovett
931-446-1773

 

[DoctorCAD]

Your SG is probably not a true number because of all the solids in the skins have not been dissolved into the liquid yet. In this case, a brix measurement would have been a better tool.

 

[Vertumnus]

I made a thread asking this very question.

http://www.winemakingtalk.com/forum/f5/cups-lbs-sugar-sg-ratio-45325/

If you want the tl;dr version, someone responded by saying that 1 cup of sugar will raise the specific gravity of one gallon of water by 0.018

 

[DuaneLovett]

Ok I guess I got nervous and wanted someone to just give me the answer without trying to answer it myself. Thank u to all that did tho. I found this for future reference it just helped my sg. Thanks again for the info. http://www.beer-wine.com/learning/how-adjust-specific-gravity

 

[djrockinsteve]

Add Pectic enzyme before yeast. Wait 12-24 hours then rehydrate your yeast and add.

To be specific 4 ounces of sugar by weight (inverted) will raise specific gravity .010 per gallon. This amount is just a hair high so if you need to add a lot of sugar add half, recheck and repeat.

If you browse through the Tutorial section on home page you will find numerous helpful articles.

Welcome and good luck.

 

[djrockinsteve]

Plus not all of your juice has been released. Add Pectic enzyme to break down the cell structure and release the sugar.