150# of Pinot Noir from Sundays crush is coming in at SG of 1.16+. I don't
really want a 14-15% wine. TA is at .55, so a little on the low side.

Problem is I can't easily figure out the volume as I am going to ferment on
the skins.

How do everyone else do this?

Want to shoot for about 1.095 and TA of .65

Jeez, with the Gewurtz it was easy.....guess I should think it through huh?!

Replies appreciated,

Thanks in advance!

Tom