Stephen Merriman
New Member
- Joined
- Jul 15, 2018
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Hello,
I am rather new to wine making and am confused about hydrometer readings. I took a potential alcohol reading before pitching the yeast and it read 11%, which to me means the sugars will yield 11%ABV when fully fermented. After fermentation my hydrometer reads -1% PA, and according to sources online this means my wine is actually 12%ABV (11– -1=12). How is it that I can end up with 12%ABV it the fermentabke sugars at the start are only 11% PA?
I am rather new to wine making and am confused about hydrometer readings. I took a potential alcohol reading before pitching the yeast and it read 11%, which to me means the sugars will yield 11%ABV when fully fermented. After fermentation my hydrometer reads -1% PA, and according to sources online this means my wine is actually 12%ABV (11– -1=12). How is it that I can end up with 12%ABV it the fermentabke sugars at the start are only 11% PA?