"Ray" > wrote in message
m...
> Thanks Lum but that is not what I am looking for. I know all that. I can
> calculate the theoretical, maximum yield but I want the practical yield.
> What I really am looking for is published raw data on beginning and ending
> SG (or equivalent) and actual measured alcohol in the finished wine using
a
> laboratory determination rather than charts. I am embroiled in a dispute
> with certain parties as a result of the article on determining alcohol
that
> I published in WineMaker. I have good references to accepted publications
> that that state what the tables that are but I have not found raw data
that
> really verifies their tables and how they should be used. I have tried to
> get this type of information from a number of laboratories that should
have
> it but have not been successful. (I am not willing to pay for it, that is
> why I want published numbers.) If anyone can come up the this type of
> information I would be really grateful.
>
> Ray

Ray,

I have not followed this discussion, so please pardon my ignorance.

I hope the following data is of interest to you.

Starting Finished
Brix Brix Alc. 1 Alc. 2 Alc. 3
24.3 -1.6 13.0 13.2 12.6
24.1 -1.4 13.1 - 12.8
22.8 -1.7 12.4 - -
23.5 -1.5 12.4 12.7 -
25.1 -1.3 13.6 13.7 -
23.2 -1.5 12.3 12.4 12.2

These data from a few wines made in my garage over the past few years. All
are red fermentations done in !/2 ton fruit bins without temperature
control. The time from starting Brix to finished Brix is 7 to 10 days,
except for the 25.1 Brix fermentation. It was hot and fast and finished in
5 days.

The first column is the starting Brix.
The second column is finished Brix.
The third column is the alcohol measured by my home made ebulliometer.
The fourth column is the alcohol measured by a well calibrated commercial
ebulliometer.
The fifth column is the alcohol measured by a standard distillation method.

Regards,
Lum
Del Mar, California, USA