I generally like to start at minimum of 1.080. I get the odd kit that
doesn't seem to have the sugar in it and will add sugar to get it up there
or as I did in my last batch I monitored the sg as I added water. When the
sg dropped to 1.080 I stopped adding the water. It means a little less wine
in the end and after this batch is done will see if it makes any difference.

Personally in this case I would add the sugar and bring the sg up.

Rick


"Matt Shepherd" > wrote in message
...
> Hi all,
>
> Started a Selection white wine kit this morning -- trying an experiment
> where I put two pints of blueberries in a jelly bag, crush'em, and add it
to
> the primary to see if a hint of flavour makes it into the final product.
>
> While opening the foil bag, I had a slip of the wrist and spilled about
1/2
> a cup of concentrate. I proceeded as usual anyway, but noticed that at 28
> degrees C (after I added the water up to the line of my 23L primary), the
SG
> was only 1.050, not the usual 1.060 to 1.070 or higher.
>
> I doubt losing a relatively small amount of the concentrate would account
> for that, but I am famous for being totally wrong. I don't think the
> blueberries would subtract from the overall SG, since the presence of the
> juice and the bag should increase the overall density of the must (space
> being taken up by fruit = less water).
>
> Should I add some sugar when I get home tonight to bring this up to 1.060,
> or just let it ferment as is?
>
> - Matt
>
>
>