Sugar

There is no need to use "fancy" wine making sugar in the wine making process. "Regular" white household refined cane-sugar that is available in the baking isle of your grocery store will work just fine. (Do not use brown sugar unless the wine recipe specifically calls for it.)

When adding sugar to must, be sure to use the hydrometer to measure the sugar content of the must, then calculate the sugar level that is desired. Finally, calculate how much sugar must be added to bring up to the desired level.

• Tip: When adding sugar into must, do so very slowly--stirring to assure that the sugar is adequately dissolved in the must. Additionally, measure the sugar frequently during this step with the hydrometer to assure that the proper sugar level is reached. It is easier to add more sugar to the must than to remove sugar. (Sugar removal from the must is impossible. If the sugar level is too high, more water can be added to achieve the reduce the sugar level, but that will have the unfortunate side-effect of diluting the wine.)