Alcohol in wine?

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For finished wine you would use a vinometer, and for must you would use a hyrdrometer.
 
Take the difference in Original SG and final SG from your hydrometers, and divide this by the magic number of 7.36. The resulting number will be your Alcohol by Volume, or ABV.

Vinometers will only work on a wine that is completely dry that has fermented down to 0.994 or lower.
 
Thanks guys that's easy enough
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So do I acording to the vinometer all my wines have been 16% or higher and I know better.
 
If it burns my tongue its too high, if no effect after a couple glasses its too low, If I'm OK with the world after a couple...Its Just Right!
 

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