
          Proportion of Alcohol of 825 at 60° in different fermentations
Liquor obtained by Mr Brandes experiments Sir H Davys Essay
of Agricultural Chemistry p 121.

[Wine]:Port 
[Proportion of alcohol %]:from 21.40 to 25.83

[Wine]: Madeira
[Proportion of alcohol %]:from 19.34 to 24.42

[Wine]: Sherry
[Proportion of alcohol %]:from 18.25 to 19.83

Wine]: Claret
[Proportion of alcohol %]:from 12.91 to 16.32

[Wine]: Calcavella
[Proportion of alcohol %]:18.10

[Wine]: Lisbon
[Proportion of alcohol %]:18.94

[Wine]: Malaga
[Proportion of alcohol %]: 17.26

[Wine]: Red Madeira 
[Proportion of alcohol %]: 18.40

[Wine]: Malmsey Madeira
[Proportion of alcohol %]: 16.40

[Wine]: Red Champagne
[Proportion of alcohol %]: 11.30

[Wine]: White Champagne
[Proportion of alcohol %]: 12.80

[Wine]: Burgundy
[Proportion of alcohol %]: from 11.95 to 14.53

[Wine]: Hermitage
[Proportion of alcohol %]: from 17.43 to 12.32

[Wine]: Hock
[Proportion of alcohol %]: from 16.37 to 8.88

[Wine]: Vin de Grave
[Proportion of alcohol %]: 12.80

[Wine]: Frontenac
[Proportion of alcohol %]: 12.79

[Wine]: Cape Madeira
[Proportion of alcohol %]: 18.11

[Wine]: Constantin
[Proportion of alcohol %]: 19.75

[Wine]: Tent
[Proportion of alcohol %]: 13.30

[Wine]: Tokay
[Proportion of alcohol %]: 9.88

[Wine]: Raisin Wine
[Proportion of alcohol %]: 25.77

[Wine]: Grapewine
[Proportion of alcohol %]: 18.11

[Wine]: Currant Wine
[Proportion of alcohol %]: 20.55

[Wine]: Gooseberry Wine
[Proportion of alcohol %]: 11.34

[Wine]: Elderberry Wine
[Proportion of alcohol %]: 9.87

[Wine]: Cider 
[Proportion of alcohol %]: 9.87

[Wine]: Perry
[Proportion of alcohol %]: 9.87

[Wine]: Brown Stout
[Proportion of alcohol %]: 6.80

[Wine]: Ale 
[Proportion of alcohol %]: 8.88

[Wine]: Brandy
[Proportion of alcohol %]: 53.39

[Wine]: Rum 
[Proportion of alcohol %]: 53.68

[Wine]: Hollands
[Proportion of alcohol %]: 51.60

The value of fruit for the manufacture of fermented liquor may
be judged of from the specific gravity of their expressed juices. The best [illegible]
perry are made from those apples & pears that afford the densest juices; and
a comparison between different fruits may be made with tolerable accuracy by
plunging them together into a saturated solution of salt or a strong solution
of Sugar, those that sink deepest will afford the richest juices.
Davys Es. of Ag. Chemy [Essay of Agricultural Chemistry], p 126
        