Sure . . . the reason that you need to "process" the wine is that there are dissolved solids and stuff that throws off the reading. So, what you do is take a measured volume of wine, say 500ml. You boil it (gently) while watching the vapor temperature. Alcohol boils at a lower temperature than the water plus solids. The vapor is sent through a condenser, where it, well, condenses back into alcohol. You collect the alcohol. When the vapor temperature starts to rise, you have collected all the alcohol in the sample, plus a bit of water.
A rough ABV is the amount collected divided by 500ml times 100%.
To get an accurate reading, add distilled water to the collection to bring it back to the original volume of 500ml. Use the proof hydrometer to get a reading of the % Alcohol By Volume. If it's out of range, you can dilute the product and multiply the reading accordingly.
Simple, eh?