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 6 gals but wine shop gave me 2 pckts of yeast. 1 should.do 5 gals. Do I use 1 1/4? Do I use entire 2 packs? Thanks in advance.