Specific What?

Specific Gravity is the measurement of impurities in water, ie sugar. And a quick discourse in chemistry will tell you that yeast is a living organism (mold?) that ‘eats’ sugar and poops alcohol and bubbles. Cool huh? Maybe you should try going to that class. All this means to you is that when this stuff starts fermenting its going to bubble, smell like something nasty out of the fridge, and the sugar content is going to decrease. So, if you start your wine fermenting with a lot of sugar, a lot of alcohol will be produced. Simple enough, but how much is a lot? Pour in about a pound of sugar into the already mixed ingredients (no yeast should be added yet). Stir until the sugar is dissolved. Dip in your cup and fill the test tube ¾ the way up. Take your hydrometer and submerge it in the tube. Air bubbles will stick to the glass of the hydrometer, so give it a twirl. This picture shows 1.060 SG. You want 1.090. So add more sugar. The hydrometer reads sort of backward, so be sure you can read it correctly before you just start dumping in sugar. It usually takes me four cycles of adding sugar, mixing, drawing, and spinning to get the SG where I want it. I will warn you only once cause I know you are going to try it. If you get greedy and try to create crazy juice by pushing the SG over 1.1, you will be sorry. The yeast can only handle so much before it dies. Your final product will be just as alcoholic as any other wine but will be so sweet even the fru-fru drinks with umbrellas will look manly.