I'm a budding home winemaker.

Getting a good S.G. reading that I can trust after the cap falls, and
settling starts is pretty easy.

I'd like to know what procedures people use to do the initial reading.
There are so many solids in the fresh must, even using the juice I
get through a straining bag (especially if some non-grape fruits are
used)... my level of confidence in the readings I get at the beginning
is pretty low.

I did a Toka plum wine which started at like 1.130 when the must did
not seem overly sweet to the taste. I don't believe the reading.

How do you guys deal with this?