Getting Alcohol content

I took an sg reading before adding yeast and sugar to my must. My instructions say "In order to determine the alcohol content of a wine, you will need two readings, one before fermentation commences and another after it stops". However, I'm not sure if they mean before I add sugar or after?

They actually mean to measure it after you add the sugar and before you pitch the yeast (or soon after you pitch the yeast). That will give you the initial Specific Gravity. After fermentation ends, measure the SG again. Subtract the final from the initial and multiply by 133 to give the the ABV.

Is there any other way to determine alcohol content at this point?

they do also sell an alachol hydrometer

thanks steve

An 'alcohol hydrometer' won't work for wine.

BobF said:

An 'alcohol hydrometer' won't work for wine.

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it will take me a little time to find it hopefully - but in the meantime you can always use
Vinometer


This 5" vinometer measures the alcohol content in dry wines from 0 to 20%.

Vinometers are used after the fermentation process has completed, comes complete with directions and is very easy to use.

which is the same thing only smaller

thanks steve

MY MISTAKE
I did not read the entire thread only the post of geting alcohol content
my fault -
a vinometer would be used after fermation is complete

Dong the calculations is pretty simple to do but if that is not your preference, check out the calculators that are liste on the site.

3blindmice said:

Is there any other way to determine alcohol content at this point?

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Most hydrometers have a potential alcohol scale as well as the specific gravity scale.
After you add your sugar and stir to make sure it is evenly dissolved, take your first reading to measure the SG. you can also check the potential alcohol scale to see what will be the finished alcohol content assuming that the wine ferments completely dry.
If you're not sure, post your starting SG reading and someone will give you a ballpark figure as to the potential alcohol.

I believe his problem is that he took a SG reading before he added the sugar. He did not take it immediately after adding it so now, he is at, what appears to be some unspecified period later and wants to know what his ABV level will be after it ferments to dry. I believe there is some complex method to determining SG when you don't have your initial SG but I don't know it off hand.

Ok, I understand now.
This situation has been discussed several times here.
You will have to wait until after fermentation is complete and use the boiling off method to determine the alcohol content.
Here is an older post that discussed this issue.
http://www.winemakingtalk.com/forum/showthread.php?t=16259

Flem is correct. I did take an sg reading and potential alcohol reading before i added the sugar. I then used a formula to determine how much sugar I needed to add to bring the alcohol level up to 12.5%. The is very dry now so can I assume the alcohol level is 12.5%?

3blindmice said:

Flem is correct. I did take an sg reading and potential alcohol reading before i added the sugar. I then used a formula to determine how much sugar I needed to add to bring the alcohol level up to 12.5%. The is very dry now so can I assume the alcohol level is 12.5%?

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So you would have had a starting sg about 1.094 (1.094 - 1.000 x 133 = 12.5%).

Now you have to wait for fermentation to finish and take the actual final sg reading. Perhaps it will be .995. So that would mean 1.094 - .995 x 133 = 13.17%.

Steve