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I'm not sure, but since no one else has responded, I'll throw in my 2c worth, Before the ferment, the alcohol value on the hydrometer assumes only sugar and water, and that all of the sugar is fermented. What is left, alcohol and water, would have a SG less than 1.000 So if the ferment ends at...

Oops, I missed that. My "math" brain took over. It knows nothing about practicality.

Thank you for that explanation. And for your later links, It is always nice to have an explanation for one's gut feeling. I can see my solution for the OP was a bit too simplistic. Hey Bob, where did you get your figures from? I used this site , but their figures don't agree with yours; and...

OK I know this thread is 2 years old, but I think my questions fit here. I'm a bit lost. Assuming the unfermented mix is just dextrose and water, because I don't know how all the other stuff affects a hydrometer. If the brew is fermented to absolutely dry, isn't the SG related to the alcohol...