Measuring the amount of alcohol in a wine

Before the yeast is added to the must, a hydrometer reading is taken. A reading of 1.090 on the hydrometer is approximately 12.2% if the must is fermented to 1.000 (or less) showing that the sugars have been converted to alcohol. Another more accurate way is to distill a sample (300 ml) off, leaving the non alcohol parts behind. The collected portion is returned to the 300 ml with distilled water and then checked with a Proof & Tralles hydrometer. This will give you a percent alcohol by volume and / or proof reading of the tested sample.

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