"PA-ter" > wrote in message
om...
> I'm thinking more like if the starting sugar content gave you a
> potential alcohol content of 20%, & the remaining content is 6%, then
> you have achieved 14%. If the yeast mentioned is tolerant to 14%, then
> the story is told, unless my math is rusty. I use a hydrometer to see
> where I'm at before & after & I was always under the impression that
> that's how it all worked. I backup the end result with an alcohol
> content tester & it always agrees with the hydrometer. If I'm wrong,
> please fill me in.

You are confusing "Brix" with "potential alcohol". Brix is the percent of
sugar in the juice. The potential alcohol is estimated to be 0.55 (or .57)
times the Brix of the unfermented juice. Thus a starting Brix of 20º =
11-11.4% potential alcohol, not 20%.

A winemaking "hydrometer" may measure specific gravity, Brix, potential
alcohol, or all three.

What sort of "alcohol tester" do you use? I had a "vinometer" that showed
every dry wine as being 30%. I threw it away.