"Jack Keller" > wrote in message
om...

<snip>

> Use a hydrometer. Measure specific gravity before pitching the yeast
> and again before bottling. The difference represents the change in
> density caused by the fermentation of sugar (now gone) into alcohol
> (still in the wine) and CO2 (hopefully, gone). Take the difference,
> add to 1.000, and use a look-up table to correlate that number with an
> alcohol level.
>
> Jack Keller, The Winemaking Home Page
> http://winemaking.jackkeller.net/

Hi Jack

Where can I find such a table ??

Frederick