This is how grape juice is transfered in small quantities. I bought 100 gallons of Cayuga grape juice at about $7 per gallon. It is sitting in the fermenting room warming up to room temperature before adding sugar and yeast. The Brix (measure of sugar) was only 15 because of the cloudy and cool weather we had this year. Therefore I will have to add about 25 pounds of sugar per barrel to bring the Brix up to 22. You need the sugar for the yeast to covert to alcohol. Without sugar, there is no alcohol. After the alcohol is made, I will add sweetener(more sugar) to taste for a perfect double gold wine:)