Hi Joe

I think you will find that *very* generally, concentrates that are
intended for consumption as fruit juices will fall in the 12 to 15 BRIX
range when properly reconstituted according to the directions.
OTOH - concentrates that are intended for wine making will fall
in the 20 to 24 BRIX range when properly reconstituted according
to directions. BUT - all of this is extremely variable.

I see that you already understand the following, but for the others
he

FWIW - If novices are ever going to advance beyond recipes and
kits, the very_first_basic that should be learned is sugar management.
"Country" musts have to be "created" (so to speak) and the hydrometer
is an indispensable tool in managing sugars when working with these
types of wines. HTH

"Joe" > wrote in message
...
> In some of the country wines I make this year, I may substitute
> grape concentrate for some of the raw sugar that I have been using.
> Does anyone have a guideline for quantities in this substitution?
> Something like how many oz of concentrate to replace 1 lb of sugar.
>
> I know the answer is 'it depends', and I'll have to carefully
> measure the SG as I add it. I'm just looking for a rough estimate
> so I know what quantities I should buy. I figure that I'll add
> some grape concentrate, measure the SG, then gage how much more
> sugar to add.
>
> --
> Joe
> http://www.joekaz.net/
> http://www.cafeshops.com/joekaz
>