Originally Posted by bernardsmith
Sorry, worlddivides but I don't think so. Pure water will have a density of 1.000 but alcohol is in fact less dense than water (it will float on water) so wine (or cider ) can easily have a specific gravity below 1.000 - It still contains a fair amount of water but some of the liquid is alcohol and so when you measure its density it might be .998 or .996 or .994. Not sure how often it will enough alcohol in it to read much below .994 but I am sure that it is possible.
That said, knowing the final gravity does not provide any information on the ABV (alcohol by volume) because if you had 2.5 lbs of fermentable sugar in 1 gallon of water the ABV would be about 12 percent but if you had only 1 lb of sugar in the same volume of water the ABV would be about 5.5% but both could have ended with a gravity of .994. You need to know the starting specific gravity and the final specific gravity to gain any idea of the actual ABV.
Now wine ain't beer. The sugars in wine, mead and cider are 100 percent fermentable. Beer may contain sugars which are too complex to ferment in any simple way and so they may cease fermenting when the gravity is still much higher than 1.000. Wine, on the other hand does not typically contain any non fermentable sugars so unless you mishandle the yeast deliberately or accidentally all the sugars will be converted to alcohol
You might want to re-read what I wrote.
And you also might want to re-read that number a couple of times. And think about it.
.094, if it were theoretically possible (which it is not), would result in something like 130% alcohol. Something like 5,000% attenuation.
Even if you had a starting gravity of 1.0000, a finishing gravity of 0.094 would be something like 115% or 120% alcohol. In other words, impossible.