Originally Posted by blagooba
sorry the picture was just to show the hydrometer really it was a bit stupid, the reading now is 1.030 and it started on 16.5% ABV ( the hydrometer is actually n the demijohn and i cant get it out yet)
Well, 16.5% on the triple scale hydrometer "translates" to an OG. Next time, ignore the potential alcohol scale and look at the specific gravity or brix scale. It looks like when you turn the hydrometer to look at it, that 16.5% PA would convert to an OG of 1.120.
Also, for next time, don't keep your hydrometer in the demijohn! There are many reasons- one is simply that fermentation produces crud that sticks to the sides and you may not be able to read it anyway. And if it has a little crud on it, it won't read correctly anyway, rendering it useless. Another reason is this- how are you going to get it out? And lastly, it's made of glass. If it breaks, you throw away the wine.
You use a wine thief (or a little racking cane, or a siphon, or a turkey baster) to remove samples from the demijohn as needed.
If your current SG is 1.030, that means you currently have a tad less than 12% ABV (alcohol by volume).
The formula for figuring ABV is (OG-FG) x 131 = ABV%
In this case (1.120- 1.030) x 131 = 11.79% ABV
It may or may not be done, depending on the ingredients and the yeast strain you used.
Rack whenever you have lees more than 1/4" inch thick, or after 60 days if you have any lees at all. Top up with a similar wine, and once it's completely clear and no longer dropping any lees at all in at least 60 days, it can be bottled.