Ho do I calculate the final alcohol from an end reading of both SG and Brix

Thanks

Paul

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:

http://www.google.com/groups?hl=en&l... %26rnum%3D1=1

Ed

"Dr Paul Dowrick" > wrote in message
...
> Ho do I calculate the final alcohol from an end reading of both SG and
Brix
>
> Thanks
>
> Paul

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


"Dr Paul Dowrick" > wrote in message
...
> Ho do I calculate the final alcohol from an end reading of both SG and
Brix
>
> Thanks
>
> Paul