ATTN Beer drinkers: What is the specific gravity of the wine and the percent alcohol content by volume?
Hydrometers are used in the wine and beer industries to measure the alcohol content of the product. This is accomplished by measuring the specific gravity of the liquid before fermntation, during fermentation, or after fermentation is complete. during fermentation, glucose is converted to ethyl alcohol and carbon dioxide gas, which escapes from the vat.
Brewer's yeast tolerates alcohol contents to approximately 5% before fermentation stops, whereas wine yeast tolerates alcohol contents ukp to 21% depending on the yeast strain. The specific gravity of alcohol is 0.8 and the maximum specific gravity of sugar in solution is 1.59. If a wine has a specific gravity of 1.08 before fermentation and all the sugar is converted to alcohol, what will be the final specific gravity of the wine and the percent alcohol content by volume? Assume the initial liquid contains only sugar and water.
Thanks for the help!