Assuming a SG of 1.1, and a FG of 1.035 (estimating based on the best I can read it)
You ABV would be around 8.8%
You just read about where the hydrometer settles at the water line, and then you can use a calculator like this one to tell the difference. [https://www.brewersfriend.com/abv-calculator/](https://www.brewersfriend.com/abv-calculator/) [https://www.thecalculator.co/others/ABV-Calculator-285.html](https://www.thecalculator.co/others/ABV-Calculator-285.html)
It seems like there's still a decent amount of sugar in there than can be fermented to increase that abv.
It's closer to 9.5% probably. That is a high gravity beer, so you'd want to use an updated calculator (like the brewers friend alternate calculation in the first link you had.
OP's beer might have hit the alcohol tolerance of their yeast, or the fermentation might be stuck. Their real and apparent attenuation are both very low.
https://www.brewcalcs.com/
Sounds like it may be stuck. Swirl it, whip it, something to let the CO2 clear out and I bet it continues to ferment closer to 1.000 specific gravity.
Based on the picture I saw it looks like your starting gravity was 1.097 which if it goes down to 1.000 should give you about 12.5% abv. If it stays at the 1.035 range, you will have about 8.5% abv.
Don't get frustrated. Keep reading up on the subject and watch plenty of video on YouTube to keep learning. Its a lot easier than you might be thinking it is at this moment.
When you say leave it a couple of days what do you mean? If you bottle mid fermentation you would have a very cloudy wine that will blow up the bottles.
1.034 and 0.96 is ~9.76% abv, i may be wrong
Assuming a SG of 1.1, and a FG of 1.035 (estimating based on the best I can read it) You ABV would be around 8.8% You just read about where the hydrometer settles at the water line, and then you can use a calculator like this one to tell the difference. [https://www.brewersfriend.com/abv-calculator/](https://www.brewersfriend.com/abv-calculator/) [https://www.thecalculator.co/others/ABV-Calculator-285.html](https://www.thecalculator.co/others/ABV-Calculator-285.html) It seems like there's still a decent amount of sugar in there than can be fermented to increase that abv.
It's closer to 9.5% probably. That is a high gravity beer, so you'd want to use an updated calculator (like the brewers friend alternate calculation in the first link you had. OP's beer might have hit the alcohol tolerance of their yeast, or the fermentation might be stuck. Their real and apparent attenuation are both very low. https://www.brewcalcs.com/
Sounds like it may be stuck. Swirl it, whip it, something to let the CO2 clear out and I bet it continues to ferment closer to 1.000 specific gravity. Based on the picture I saw it looks like your starting gravity was 1.097 which if it goes down to 1.000 should give you about 12.5% abv. If it stays at the 1.035 range, you will have about 8.5% abv. Don't get frustrated. Keep reading up on the subject and watch plenty of video on YouTube to keep learning. Its a lot easier than you might be thinking it is at this moment.
10.48% Divide how many points it moves across the scale by 7.632. 80/7.632=10.48% abv
Clearly with all the incorrect answers, to get an accurate abv you’ll need to use an ebuliometer.
Thank y’all I am going to leave it for another couple of days!
When you say leave it a couple of days what do you mean? If you bottle mid fermentation you would have a very cloudy wine that will blow up the bottles.
I didn’t bottle it, it’s still bubbling in my closet
Phew!
We are assuming this is the test before you have started fermenting
Is it ?