yeastluvr
Well-Known Member
I'm trying something new this year. I've always added white sugar or the occasional concentrate to cider to sweeten it after fermentation. It was suggested to me by the owner of the vineyard I picked my grapes to freeze some of the original juice, then use to backsweeten it. Question is, if I use 1.5 quarts of juice which is a 1.064 and fill my 3 gallon carboy to the top with .990 wine, what will the gravity be?