I made some sweet wine from store bought grape juice and it came out OK but a little sweet tasting even though it fermented down to .996. I'm thinking the lack of tannins is leaving it sweet tasting so I added a cup of strong tea and am letting the remainder age for awhile. Now I'm fermenting my first wine from crushing actual grapes. How much does the pulp and skin in the must affect the OG? I thought I should be testing the juice itself as much as possible so I poured my sample through a sanitized coarse strainer to remove as much pulp and skins as possible. It occurred to me afterwards that there must be additional sugars in the pulp so how does that affect OG? I'm mainly concerned that my chaptalization calcs may be off and I added too much sugar. Any insight is greatly appreciated.
Thanks,
HW
Thanks,
HW