After I crush my red grapes and need to add any ingredients -- what
volume do I use to calculate how much sulfite, acid, yeast, etc to add?
The volume of the must including skins, seeds and pulp OR the volume
of the juice I expect to get from the must?

For example, I crushed 22 cases of Sangiovese that produced 300 liters
of must in the tub. But I expect to get about 200 liters of juice. Do
I use 300 l or 200 l to calculate the amount of sulfite, acid and yeast
to add?