Alcohol calculation

Paul,

You need to know the initial Brix also. At best you'll approximate the alcohol level. There was just a very long thread here about the calculation - you should read through that:

Ed

Hi Paul

All calculations are made using the original (pre-pitch) BRIX information.

1. Only fermentables contribute to alcohol production.
2. The pre-pitch BRIX info tells you how much of these fermentables is present in the must.
3. Since no other fermentables are produced during ferment, this is the maximum amount available to the yeast.
4. An estimate of end alcohol can therefore be predicted and the practical (realistic) maximum is listed in the PA column in your table and on your hydrometer.
5. Should the wine "stick", this maximum level will not be reached. HTH

Frederick