Help figuring potential alcohol

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(Initial Specific Gravity - Ending SG) * 131

(1.100 - 0.995) * 131 = 13.755%
(1.090 - 0.995) * 131 = 12.445%

Obviously, if you go completely dry (0.990), and/or start higher,
you will increase ABV. Now, each type of yeast has an 'alcohol tolerance',
so the yeast will die off at that level, and if you started REALLY high to get a high ABV,
you will end up with a very sweet wine (we have all done it early on!)
 
I urge people interested to read Ben’s paper. Fermcalc uses a single factor as does the previous poster. There is no single accurate calculation. Understanding the factors and the calculation will help you understand the limits of the calculation.

I send most of my wines out for testing before bottling. Abv is not an important measure to me so I don’t always pay for it. When I do, I’m usually shocked by the difference between what I predicted and what I found.
 

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