I will start off by letting you know that I am new to winemaking.

Recently, I tried making Cranberry wine but am having a problem
figuring out the amount of alcohol is in it. The information I was
read indicates that a measurement with a hydrometer should be done
before racking. However, I noticed that the must already had an odor
of alcohol in it. Would it be best to take the reading just before I
add the yeast or when I do the first racking (this was a period of 6
days). Also, is there a benefit to musting the cranberries for 7 days
as oppose to 24 hours before I add the yeast (this is not well
explained in the book I have).

Thanks in advance.

Rusty