Alcohol content of wine:

MEASURING THE ALCOHOL CONTENT AFTER FERMENTATION
Use a Vinometer.
If you havent taken before & after specific gravity (SG) readings, or want to check your calculations, you can use a vinometer.
A vinometer is most accurate in solutions containing little or no residual sugar.
The vinometer works on the principle of capillary action, so it actually measures viscosity, which is dependent on the alcohol/water ratio.
It has a scale of alcohol content marked on it.
The procedure is as follows:
* Fill the vinometer with some wine.
* Wait until some drops have fallen through. If the wine doesn’t start to flow on its own, put your mouth on the bell-side of the vinometer and blow gently.
* Then put a finger on the part where the drops form and turn it upside down.
* Place the vinometer on a flat surface.
* Release the finger.
The level in the capillary will drop to a certain level, which indicates the alcohol content of the sample
* Make at least two more measurements and take the average value of the measurements:
WHEN YOU PURCHASE THE HYDROMETER, YOU’LL NEED TO KNOW:
* The range of readings, to make sure it will suit the purpose.
A standard range for home brewers is 0.990 to 1.120.
For example, in order to achieve 12% alcohol, you’ll want to start at a SG of 1.090.
* What the hydrometer measures.
Some hydrometers only measure specific gravity, but most of the home brew ones measure three things: SG, potential alcohol (P.A.), and sugar content.
* The calibration temperature of the hydrometer. The most common calibration temperature is 60 degrees F.
ALCOHOL CONTENT USING BEFORE & AFTER FERMENTATION SG:
When fermentation has stopped, the final alcohol content can be calculated using the starting and final SG readings.
The following formula can be used:
Alcohol content = (Starting SG – Final SG) / 7.36
Example
The wine started with an SG of 1080, and ended with a SG of 992.
The alcohol content of the wine should be: (1080 – 992) / 7.36 = 12.0 %vol

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