Zucchini wine 108

Alan, I'm not familiar with pectolase...but if it says on the package that it increases juice yield from fruits by breaking down cellular structure, and helps eliminate pectin haze from pectin rich fruit, then it should be the same or close. Your starting SG was 1.030 (right?)...okay then that means your potential alcohol by volume is about 4% if your must ferments to dry. If you want 12%, yes you will have to add more sugar, but my suspicion is that it may be a bit more than you're thinking. However, my suggestion would be to take an SG reading before you add any additional sugar (write it down), then add what you think you need to add say, 1.5 lbs of sugar, make sure it dissolves in the must by stirring, then measure the SG again (write it down). Now, you're going to have to do some calculations....if your initial SG was 1.030 and your SG before you add the sugar is 1.000, then you already have the potential alcohol by volume of 4%. Now, you add the sugar, stir and say your new SG reading is 1.030. Well, that means you have added enough sugar to raise your potential alcohol by another 4% (if your must ferments to dry again) 4% + 4% = 8%. Do you kinda see where I'm going with this...? Because we use different measurements kg and lbs, I don't want you to end up with rocket fuel, so see how things go, take SG readings, and let me know. It is always easier to add more sugar in smaller increments to increase your potential alcohol by volume, than to add too much sugar and have rocket fuel which will need to age before you can drink it. Good-luck. Darlene