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And this might answer my own question....it seems as though the temparate of the must is more critical than I thought when taking SG readings with a hydro. Somewhere there is a table/calculator that will demonstrate the effect of taking a reading at 32 degrees and the perceived ideal of 20...

Hello Lottie. Thanks for yours. And thank you for telling me about Brix; I didn't know of it or him. I remain wondering about sugar 'sweetness' especially what differences there may be between cane and beet, castor and gran. I expect castor has more sugar in a kilo as it is ground much finer...

The hydrometer reads 1000 in tap water. Sugar content is as package data. It is mixed thoroughly. But thank you for your input.

I have a recipe for frozen summer fruits which goes: 1 kg bag fruit +1 kg sugar, make up to 4.5 litres etc, etc. At room temparautre the gravity of this 4.5l reads 1.065 and I was expecting 1.090 which means, according to CJJ Berry's tables, an outcome of around 8.6% ABV with 760 grammes sugar...