Like the title says, we have a bumper crop this year of white grapes and the older folks are asking for me to make them some white wine. I have tried before to make the white wine and it didn’t turn out well. Red grapes and muscadine are almost impossible to mess up, but the white wine has eluded me in the past. If you have a good recipe I need you to send it to me. I especially need help on how much sugar to add when it is fermenting. I can do the specific gravity route, but that is something I usually hate to mess with. All varieties have different levels of sugar in them and I am looking for a recipe that will get you in the ball park and keep the older folks around here happy.

Thanks for any help as I have no clue on this attempt!
B

The general rule is 2 lbs of sugar per gallon of fruit . Let it set a couple days, add yeast util fermentation slows. Put in in a carboy and rack every couple months. But to make good consistant wine you need a hydrometer to check the specific gravity and to know exactly what the percentage of alcohol is. Jack Keller used to have a great website. Not sure if it still exists.

You can add sugar when you finish to sweeten. Just be sure to kill the yeast first.
It sounds like it’s finishing out to dry?

I never made any wine, but have done some reading about fermentable sugars.
Just from what I remember, and I could be totally off.

Ive never added sugar while fermenting, that will screw it up. N2deer is correct about sweeting after stopping feementation. You don't know how much sugar the fruit is contributing without using a hydrometer.