Sugar

Sugar is an essential part of any wine must. The sugar is made up of two parts: (1) natural sugar extracted from the ingredients used; (2) added sugar to produce the strength of alcohol required in any particular wine.

For those who do not use a hydrometer, a general rule for the addition of sugar is:

It is better not to add more than 2½lb/1.25kg sugar at the outset to any wine, and anything above this figure can be added during the fermentation in liquid form.