I'm one of the new guys here. I'm getting set to make a batch of fruit wine
from raw juice.

I think I know the answer to the sugar question. Is the task to add
enough sugar so the hydrometer level indicates 10-12% potential sugar for
the fermentation stages? If not, then how do I determine how much sugar to
add.

What is the ideal acid level? I read that if the acid is low, add more
and if it is high, add water to dilute. But I can't find what ideal or even
nominal is.

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Regards,

Casey Wilson
Freelance Writer and Photographer