I don't know about the math, as I'm not sure it's "pure" ETOH. I've never seen any wine/mead/cider ever get below .990, even with +18% ABV.Well, that obviously depends on the recipe and amount of alcohol.
A quick search of the web says pure alcohol is like 0.800 or 0.792 (I assume the 0.800 is a rounding).
Assuming nothing but water and alcohol are the only gravity components (I'm sure they're not, but for ease of calculation).
Assuming you're making a mead where 15% of the content is alcohol, then theoretically you could be sitting at 0.969 (15% @ 0.792, 85% at 1.000)
That said, that's where those "other" things come into play, I don't think it's possible to actually get down that low with a standard recipe, but would be what you would get if you blended 15% pure alcohol and 85% water.
Does that math look right to the rest of you???
Well, that is bone dry alright! And.............most of my wines are there. I love big bold dry reds, and crisp fruity tart dry whites. Almost all of my table wines and meads are .990 or as low as it goes. Sometimes it'll stop at .994 or .992, but usually they finish at .990!Seeing how I'm not a fan of 'dry' anything, I know my taste buds don't want to see 0.990 or below.
Yep, ain't that the truth. I was having a glass of my 2.5 yr old Apfelwein yesterday at 0.998 and I just couldn't finish it. Too dry for this kid. I finish most of my meads in the 1.015 - 1.020 range which suits my palate just fine. My wine drinking relatives think they're way too sweet. To each his own!Isn't it funny how something not sweet to someone else is way too sweet for me? That's one of the beauties of making your own, I guess. I can my meads and wines dry (or off-dry at 1.000 which I also like at times, depending on the recipe) and others can give theirs a sweet finish and we're all happy.