I need some help figuring out what my OG is gonna be on a saison/wine hybrid that I’ll be brewing this coming weekend. I suck at math, so I’d love it if someone could take a stab at figuring this out for me. Here are the specifics: 1. I am using 1 L of white grape concentrate, that when mixed with 3.2 L of water, has a gravity of anywhere from 1.082-1.092. I plan on using it as is, and not mixing it with water. 2. The target OG for the saison wort will be around 1.053 post-boil, and I plan on having around 5.5 gal into the fermenter. Any idea what the combined OG would be if I mixed this white grape concentrate with my chilled saison wort before fermentation? And, is this a good idea to do, or should I add the grape juice to the saison as fermentation begins to slow (Like I would with a sugar addition)? I really don’t want to do a secondary on this one, hence my questions about using the juice in primary. Thanks in advance.