Hi Folks,

All this duscussion of PA has inspired me to ask, what calculation
do you all use for sugar additions, esp. to large volumes? That is,
if you know your initial volume of must, you know what what Brix you
want to be at, and you know your starting Brix, how do you calculate
how much sugar to add?

I know that 10g/L will raise the sugar by 1%, but that doesn't take
into account volume changes caused by the addition itself.

Thanks for any help.

Dave
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Dave Breeden