What the Saccharometer Shows				To make wine of 10% alcohol		To make wine of 12% alcohol
		Potential	Sugar/Gal	lbs/10gal	oz/gal	lbs/10gal	oz/gal
Specific	Crude	Alcohol %	(lbs)
Gravity	Balling*	(Dujardin)+
1.039	10	4.5	0.6875	7.426	11.80	10.125	16.19
1.044	11	5.1	0.7765	6.436	10.13	9.234	14.77
1.048	12	5.7	0.8663	5.539	8.86	8.337	13.33
1.052	13	6.2	0.9568	4.634	7.41	7.432	11.90
1.056	14	7.2	1.0480	3.772	5.94	6.521	10.43
1.061	15	7.8	1.1399	2.903	4.64	5.601	8.92
1.065	16	8.4	1.2326	1.876	3.00	4.675	7.47
1.069	17	9.2	1.3260	0.924	1.50	3.740	5.98
1.074	18	9.8	1.4202			2.798	4.31
1.078	19	10.5	1.5151			1.849	2.95
1.082	20	11.2	1.6106			0.894	1.42
1.087	21	11.9	1.7073
1.091	22	12.6	1.8047
1.095	23	13.4	1.9027
1.099	24	14.1	2.0016
1.103	25	14.9	2.1014
1.107	26	15.5	2.2020

* The indication when the Balling saccharometer is floated in grape juice. It indicates   
the proportion by weight of total solids. (Most of the solids are sugar) 
  
+ The indication when the french, or the Dujardin, saccharometer is floated in grape  
juice. Direct reading shows potential alcoholic content by volume of the unfermented juice
  
Remember that results are not presise -- the yield of alcohol varying under the conditions of fermentation. To make wine of 11% alcohol by volume, add quantity halfway between the needed for 10% & 12%. 
  
Note: all columns are refferable by the specific gravity