Roughly :
2.7 grams of sugar raises 1 litre of must by 1 point on the SG Scale..
12.15 grams raises 4.5 litres by one point.
60 grams raises 4.5 litres by 5 points
120 grams raise 4.5 litres by 10 points.
For instance
to raise SG from 1092 to 1120: 1120-1092=28
28 SG points of 4.5 litres is: 28*12.2=340,2 grams of sugar.
Such SG results in alcohol content of about: 16.3 (potential alcohol content) if fermentation goes well.
If I stop the fermentation at 1000 making a dryish wine, it will give me SG difference of
1120 - 100 = 120.
To check the alcohol content = 120/constant value in this case people use 7.4 so 120 / 7.4 = about 16 percent alcohol content. That is actually too much... So instead typical wine would be 14 percent, or?
I would then need to add less sugar, say, about 220 grams. (220/12.2= about 18 SG points) 1092+18=1110, that is
Provided the yeast survive and there is no infection. I will add the sugar with a bit of yeast nutrient - not too much though!!! It creates an unpleasant taste if not used up.
If fermented to dryness though, there would be more alcohol.
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