Measuring the Alcohol in Your Wine by Dan Vallish

Question:

Just how do I figure out or measure the amount of alcohol in my wine or beer?

Answer:

There is actually two ways to measure the alcohol in your wine and one for beer. I'll begin with wine.

At first, the hydrometer MAY seem daunting, but after you use it a few times, it's really quite simple.

Before you begin fermenting your wine, it is important to take a hydrometer reading. This is called the "starting gravity" (SG) or the "original gravity" (OG). The hydrometer simply measures the amount of sugar in solution in your unfermented juice or beer.

The math for the sugar to alcohol is really simple.

10% sugar produces 5% alcohol. 20% sugar produces 10% alcohol. Get the idea? So looking at the hydrometer, you'll find three scales: Specific gravity, such as 1.010 1.020 and so forth. The other scale is in balling or brix. This is the % of sugar in solution. Because wine typically ferments to 1.000 or less, the math is pretty easy. The third scale is the %potential alcohol. If the beginning potential alcohol is 12%, then when it is done fermenting, you should have around 12%

To adjust your sugar level for the alcohol level of your desire, simply take a reading. If it is where you want it, add the yeast and your set. If the level is low, add more sugar and stir vigorously until it reaches the level you want. If the level is too high, add water and stir vigorously until you get the level you want. (to be continued...9/18/2011)