I am having some trouble finding info on how to do this, and my searches on HBT didn't turn up anything I could use. We are making a batch of semi-sweet grapefruit wine, according to the Jack Keller recipe. I posted in the thread on grapefruit, but I wanted to start a separate thread on this because it's not really about the grapefruit.
We followed the recipe, pitched the yeast, etc., without problems. The recipe calls for adding sugar 2 days into the primary fermentation, which we did, but we foolishly did not take extra gravity measurements before and after adding more sugar.
In a 3 gallon batch, our OG was 1.073, and we added 4 lbs of sugar (two days later). How do I calculate the revised OG?
Much thanks in advance,