Marc - Use the juice volume...in your case 200 L.
Bill Frazier
Olathe, Kansas USA

"marc" > wrote in message
oups.com...
> 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?
>