We used 10 gallons of the juice we crushed and extracted to begin our batch of wine. We made a simple syrup with about 8 cups of water and 8 and a half pounds of sugar that we added to the juice (looking back we wish we would have used juice to make the simple syrup instead of adding water, but we will make sure to do that next time). Then we filtered the juice through our "handy dandy filter system" (picture to the left) and divided it into 3 different carboys (to avoid overflow we did not fill them to the top...yet).
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