|
Potential Alcohol levels vary on the source. This is
because the actual quantity of alcohol produced is dependant on the individual
yeast strain and fermentation environment. Some sugar is also used by the yeast
for growth and production of other compounds, and some alcohol escapes with the
carbon dioxide produced during fermentation. The theoretical yield of the
reaction of alcoholic fermentation (glucose is converted by yeast to ethanol and
carbon dioxide) is 51.1% by weight (65 %/volume). However, with these
considerations it is closer to 47% by weight (59 %/volume).
The Potential Alcohol (PA) columns given in this
table is commonly used in home winemaking books (PA = 0.6*Brix - 1).
Brix, a specific measurement for sugar content, is calculated based on the relationship:
Brix = 220*(SG - 1) + 1.6
| SG |
Gravity |
Brix |
Baumé |
Sugar |
Sugar
(lb&oz/US gal.) |
Sugar
(lb&oz/Imp. gal.) |
PA
(%) |
| (degrees) |
(degrees) |
((SG-1)*220)+1.6 |
|
g/l |
lb |
oz |
lb |
oz |
0.6Br-1 |
| 1.000 |
0 |
1.6 |
0.0 |
4 |
0 |
1 |
0 |
1 |
0.0 |
| 1.005 |
5 |
2.7 |
0.7 |
17 |
0 |
2 |
0 |
3 |
0.6 |
| 1.010 |
10 |
3.8 |
1.4 |
30 |
0 |
4 |
0 |
5 |
1.3 |
| 1.015 |
15 |
4.9 |
2.1 |
44 |
0 |
6 |
0 |
7 |
1.9 |
| 1.020 |
20 |
6.0 |
2.8 |
57 |
0 |
8 |
0 |
9 |
2.6 |
| 1.025 |
25 |
7.1 |
3.5 |
70 |
0 |
9 |
0 |
11 |
3.3 |
| 1.030 |
30 |
8.2 |
4.2 |
83 |
0 |
11 |
0 |
13 |
3.9 |
| 1.035 |
35 |
9.3 |
4.9 |
97 |
0 |
13 |
0 |
16 |
4.6 |
| 1.040 |
40 |
10.4 |
5.6 |
110 |
0 |
15 |
1 |
2 |
5.2 |
| 1.045 |
45 |
11.5 |
6.2 |
123 |
1 |
0 |
1 |
4 |
5.9 |
| 1.050 |
50 |
12.6 |
6.9 |
136 |
1 |
2 |
1 |
6 |
6.6 |
| 1.055 |
55 |
13.7 |
7.5 |
149 |
1 |
4 |
1 |
8 |
7.2 |
| 1.060 |
60 |
14.8 |
8.2 |
163 |
1 |
6 |
1 |
10 |
7.9 |
| 1.065 |
65 |
15.9 |
8.8 |
176 |
1 |
7 |
1 |
12 |
8.5 |
| 1.070 |
70 |
17.0 |
9.4 |
189 |
1 |
9 |
1 |
14 |
9.2 |
| 1.075 |
75 |
18.1 |
10.1 |
202 |
1 |
11 |
2 |
0 |
9.9 |
| 1.080 |
80 |
19.2 |
10.7 |
215 |
1 |
13 |
2 |
2 |
10.5 |
| 1.085 |
85 |
20.3 |
11.3 |
228 |
1 |
14 |
2 |
5 |
11.2 |
| 1.090 |
90 |
21.4 |
11.9 |
242 |
2 |
0 |
2 |
7 |
11.8 |
| 1.095 |
95 |
22.5 |
12.5 |
255 |
2 |
2 |
2 |
9 |
12.5 |
| 1.100 |
100 |
23.6 |
13.1 |
268 |
2 |
4 |
2 |
11 |
13.2 |
| 1.105 |
105 |
24.7 |
13.7 |
282 |
2 |
6 |
2 |
13 |
13.8 |
| 1.110 |
110 |
25.8 |
14.3 |
295 |
2 |
7 |
2 |
15 |
14.5 |
| 1.115 |
115 |
26.9 |
14.9 |
308 |
2 |
9 |
3 |
1 |
15.1 |
| 1.120 |
120 |
28.0 |
15.5 |
321 |
2 |
11 |
3 |
3 |
15.8 |
| 1.125 |
125 |
29.1 |
16.0 |
335 |
2 |
13 |
3 |
6 |
16.5 |
| 1.130 |
130 |
30.2 |
16.6 |
348 |
2 |
14 |
3 |
8 |
17.1 |
| 1.135 |
135 |
31.3 |
17.1 |
361 |
3 |
0 |
3 |
10 |
17.8 |
| 1.140 |
140 |
32.4 |
17.7 |
374 |
3 |
2 |
3 |
12 |
18.4 |
| 1.145 |
145 |
33.5 |
18.3 |
387 |
3 |
4 |
3 |
14 |
19.1 |
| 1.150 |
150 |
34.6 |
18.8 |
401 |
3 |
6 |
4 |
0 |
19.8 |
| 1.155 |
155 |
35.7 |
19.4 |
414 |
3 |
7 |
4 |
2 |
20.4 |
| 1.160 |
160 |
36.8 |
19.9 |
427 |
3 |
9 |
4 |
4 |
21.1 |
Hydrometer Temperature
Correction Table
For hydrometers calibrated at 15.5 C (60
F).
| Temperature (C) |
Correction |
|
Temperature (C) |
Correction |
|
Temperature (C) |
Correction |
| 10 |
-2.0 |
|
21 |
0.2 |
|
32 |
2.4 |
| 11 |
-1.8 |
|
22 |
0.4 |
|
33 |
2.6 |
| 12 |
-1.6 |
|
23 |
0.6 |
|
34 |
2.8 |
| 13 |
-1.4 |
|
24 |
0.8 |
|
35 |
3.0 |
| 14 |
-1.2 |
|
25 |
1.0 |
|
36 |
3.2 |
| 15 |
-1.0 |
|
26 |
1.2 |
|
37 |
3.4 |
| 16 |
-0.8 |
|
27 |
1.4 |
|
38 |
3.6 |
| 17 |
-0.6 |
|
28 |
1.6 |
|
39 |
3.8 |
| 18 |
-0.4 |
|
29 |
1.8 |
|
40 |
4.0 |
| 19 |
-0.2 |
|
30 |
2.0 |
|
41 |
4.2 |
| 20 |
0.0 |
|
31 |
2.2 |
|
42 |
4.4 |
|
