This video is over 6 years old so chances are this question won't be addressed. I have a question that I have been looking for an answer for some time. The hydrometer will measure the SG of the must. If there is sugar in the must it will raise the SG. Water has an SG of 1.00. If the must ferments below 1.00 how was more alcohol produced after the sugar was consumed? In this video you measured the SG change below 1.00 which calculates a higher ABV. If I put 2lbs of sugar in water it should have an SG of 1.092. Using your calculation that should have a potential ABV of about 12.00% if it goes to 1.00 which is an indication that all the sugar has been consumed. If it goes below 1.00 to .990 your calculation puts the ABV at 13.4? Where did the extra sugar come from? Its my feeling that when you produce enough alcohol, which has an SG of .79, it will cause the wine to measure below 1.00 simply because it is a colloidal with enough alcohol to lower the SG. I always measure ABV to 1.000. Low ABV batches seem to go to 1.00 and higher ABV batches seem to always go below 1.00 because of the higher alcohol content.
This video is over 6 years old so chances are this question won't be addressed. I have a question that I have been looking for an answer for some time. The hydrometer will measure the SG of the must. If there is sugar in the must it will raise the SG. Water has an SG of 1.00. If the must ferments below 1.00 how was more alcohol produced after the sugar was consumed? In this video you measured the SG change below 1.00 which calculates a higher ABV. If I put 2lbs of sugar in water it should have an SG of 1.092. Using your calculation that should have a potential ABV of about 12.00% if it goes to 1.00 which is an indication that all the sugar has been consumed. If it goes below 1.00 to .990 your calculation puts the ABV at 13.4? Where did the extra sugar come from? Its my feeling that when you produce enough alcohol, which has an SG of .79, it will cause the wine to measure below 1.00 simply because it is a colloidal with enough alcohol to lower the SG. I always measure ABV to 1.000. Low ABV batches seem to go to 1.00 and higher ABV batches seem to always go below 1.00 because of the higher alcohol content.