I am very serious about this question. I can site references that state
differently that what you say. Can you give me accepted, published
references that agree with your statement?

Ray

"JEP" > wrote in message
om...
> "Ray" > wrote in message
m>...
> > PA scale is an indication of where you might end up. You still have to
> > calculate where you actually ended up when the fermentation is over.
> >
> > Ray
> >
> >
>
> PA is Potential Alcohol, an estimate of the alochol content if all of
> the sugar is consumed. If any sugar is left in the must, you will not
> reach this potential.
>
> Andy