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it's (fairly) easy to read a recipe that's already out there, or use a kit that someone else has already pre-packaged all the ingredients. but i would like to take it to the next step and be able to calculate the correct proportions myself.

if i have a grape, how can i figure out its sugar content? how do you know the correct proportions of sugar/liquid/yeast? how do you know when to move to secondary (tertiary) fermentation? if you alter those lengths, how will that alter the end product and which characteristics will be altered?

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closed as too broad by BrianV, mdma Apr 9 '14 at 18:25

There are either too many possible answers, or good answers would be too long for this format. Please add details to narrow the answer set or to isolate an issue that can be answered in a few paragraphs.If this question can be reworded to fit the rules in the help center, please edit the question.

I suggest you pick up a book -- those are some broad questions you're asking :) – stephelton Apr 9 '14 at 5:04
I've added a close vote to this question, because it's too far too broad, and there are way too many separate questions in this one question post. Please consider breaking this up into multiple questions that can be addressed individually. – BrianV Apr 9 '14 at 16:30
I will close this - it's asking too many broad questions. @user1248888 - please try to focus on one question per post . – mdma Apr 9 '14 at 18:24

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