I shall be controversial and suggest that you might want to consider a
different answer for each of the additives;

Sulfite; I would use the complete must volume (300 l). You are trying to
achieve a projected ppm; that needs to be inclusive of all the material in
the must.

Yeast; it doesn;t matter. I personally think that pitching packets of dried
yeast into must based on "x grams per y gallons" is nuts. One packet can
satisfy even the largest volume. I take one packet, and reserve a given
amount of juice after crush but before sulfite addition. I use wat juice,
and water, with the yeast to create a relatively large starter that I will
later pitch into the must. Yeast cells multipley all by themselves - no need
to buy a bunch of packets.

Acid; I would be conservative and use the juice volume (200 l). But I
suggest you conduct multiple bench trials, and 'nudge' your acid to where
you want it in increments. It's too easy to overadjust.


"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?
>