Sg of must

I'm making my first batch of wine. I'm doing it from fruit concentrate. What should my starting Sg be? Will putting in more sugar make the wine harder?

Watch what you use. Some have preservatives. Sorry you weren't specific - just saying.

Harder??? Not sure what that means.

more alcohol doc Hard cider

jim

it depends on what you want your finished product to ferment out to in alch % well a target. use your tripple scale hydrometer and yes add sugar to the sg you want, it should have a % guide along the sg scale. im not familure with using concentrates but i assume you make your juice as directed on the can and add sugar to the must until the desired sg is achieved. i believe you will have a potential of 7 - 8 % without sugar from most (berry, peach, mango, etc) use a finisher or add more sugar after the finished wine is stabelized to increase sweetness of your wine. good luck

Shoot for 1.085 to 1.095 to get 13% ABV if you let it finish dry.