Raise potential alcohol
Sucrose needed for an increase in % v/v, using ~17 g/L per 1%. Check the rules for your market before adding sugar — some export destinations don't allow it.
TA expressed as tartaric. This is the theoretical amount: some tartaric drops out as potassium bitartrate, so the measured TA usually rises less than this, and the pH change can't be predicted from TA alone. Add in steps and re-test, or send us a bench-trial series.
DAP is about 21% nitrogen, so 100 mg/L DAP adds roughly 21 mg N/L. Many winemakers split additions (at inoculation and around one-third sugar depletion) and use complex nutrients for part of the requirement. Follow your yeast supplier's targets and your market's legal DAP limit.
Don't know your YAN?
YAN varies a lot between blocks and seasons, and guessing is how ferments stick. Our Juice panel · Pro gives you pH, TA, Brix, YAN and malic the same day if it's in by 12 noon.