A scale on the hydrometer which treats the estimated sugar content as "pre-alcohol." As fermentation continues, the alcohol content (by volume) can be estimated by subtracting the current potential alcohol reading from the original one.
The potential amount of alcohol that can be expected from a given must based on its measured specific gravity using a hydometer. Also see Balling, Brix and Specific Gravity.
The alcoholic concentration that could be produced if all the sugars present were converted to alcohol.
of a liquid is the acoholic strength it would reach if all the sugar were fermented into alcohol.
since fermentation turns sugar to alcohol, the alcoholic content of the future wine can be estimated by measuring the sugar content of the grapes.(17g/l of sugar = 1° approx.)
The potential alcohol depends on the must weight. The more sugar there is in the juice prior to fermentation, the greater the amount of alcohol in the final wine, hence it has a higher potential alcohol.