Talk:Alcohol by volume

message: any citations for the fruit juice figure?
Where did you get 60% for whisky or even rum for that matter? Wouldn't it be more correct to say 40 - 60 or more (for the cask strength whisky). Anyway, ordinary blended whisky is usually just 42%.
Regards.
Popytrewq 19:57, 13 April 2007 (UTC)
replies: text: This edit  seems to have oversimplified. I will undo it. Notinasnaid 20:00, 13 April 2007 (UTC)
thread_title: Citations

message: 'Windsors' redirects to the House of Windsor page, which has no disambiguation, no other uses, and no mention of alcoholic beverage.  Unless the average member of the royal family of Great Britain contains 10-15% alcohol (severe alcoholism, maybe?), this should probably redirect elsewhere.  I honestly don't know what 'windsors' means in this context, so I can't do it myself.  -71.41.220.149 23:01, 16 August 2007 (UTC)
thread_title:  Windsors? 

message: Changing abv to ABV and then back. It's a tricky one this as both ABV and abv are used. The majority (but not all) of beer publications use abv rather than ABV. CAMRA use abv , Michael Jackson (writer) uses abv , etc. It's not a case of showing just one source, like NOAD, but of showing common usage, which is a little more difficult. I have over 100 beer publications here at home - I have taken 20 at random and of those 14 use abv and 6 use ABV. It's not exactly scientific proof, but it's indicative of the situation, and reflects my experience over the years. I'm not aware of any edit war over ABV, and I'm not going to start one. But I just want to point that this is not a simple case of NOAD trumping everything, and that I reverted the change based on more than my personal assumption, but on considerable usage. I have put in some references, and changed the article to show that both abv and ABV are used. I hope that this is OK, if not, I'm always ready to talk. Regards SilkTork *YES! 23:04, 5 July 2008 (UTC)
thread_title: ABV v abv

message: I took the liberty increase the upper limit of mead from 14 to 16%. Most types sold in Lithuania and Poland are 16%.
/Adar  —Preceding unsigned comment added by 130.243.171.115 (talk) 21:57, 13 August 2009 (UTC)
thread_title:  Mead 

message: In the UK, and I think in other EU contries, gin, rum, whisky and vodka are usually now 37.5%, so the "Typical ABV" is wrong for the UK. I do appreciate that this is not meant to be a definitive or an exhaustive list (Plymouth Gin, for example, is 42.1%), but I wonder if it is a large enough exception that it merits being mentioned? (I think by extension other drinks such as brandy are also 37.5%, although technically they are not spirituous liquour.)
Si Trew (talk) 11:23, 10 June 2010 (UTC)
thread_title:  Spirits in the UK (and EU generally?) 

message: the calculation in the beer and wine section does not give the correct out come for % ABV (for me?). I added the 2 calculations that people around me use for beer. Sorry I don't have a Reference at the moment. I'll try and find some if someone doesn't beet me to it. Matteo pdx (talk) 03:51, 27 November 2010 (UTC)
thread_title:  Calculations 

message: Would anybody like to add Kefir to the table? I'm not quite sure how to do it without changing all the row numbers to keep them in ascending order, maybe there is an easier way. Kefir is >1% ABV. Thanks Double Happiness (talk) 12:54, 23 March 2011 (UTC)
thread_title:  [[Kefir]] 

message: The table here: https://en.wikipedia.org/wiki/Ethanol_(data_page)#Density_of_ethanol_at_various_temperatures_.28kg.2Fl_or_g.2Fcm3.29
says density is 0.78945g/ml, not (in intro) 0.78924
568 ml beer @ 4.8% = 27.264002ml ethanol
density:0.78945 = 21.5235663789 grams
density:0.78924 = 21.51784093848 grams  — Preceding unsigned comment added by 92.233.41.69 (talk) 14:41, 23 March 2016 (UTC)
thread_title:  Density of alcohol at 20 Centigrade 

message: In the USA the reference temperature for ABV calculations is 60°F and not 20°C as outlined in the OIML R22.
This can be seen in the definitions of CFR 26 chapter 51 (internal revenue code)
https://www.gpo.gov/fdsys/pkg/USCODE-2014-title26/html/USCODE-2014-title26-subtitleE-chap51-subchapA-partI-subpartA-sec5002.htm
The terms proof spirits ans proofe gallons are defined as such.
(10) Proof spirits
The term "proof spirits" means that liquid which contains one-half its volume of ethyl alcohol of a specific gravity of 0.7939 at 60 degrees Fahrenheit (referring to water at 60 degrees Fahrenheit as unity).
(11) Proof gallon
The term "proof gallon" means a United States gallon of proof spirits, or the alcoholic equivalent thereof.  — Preceding unsigned comment added by 178.38.87.107 (talk) 00:17, 10 November 2016 (UTC)
thread_title:  ABV calculation in the USA 

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thread_title:  External links modified 

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thread_title:  External links modified 

message: I see that this claimed to be related to volume percent.--109.166.132.159 (talk) 03:00, 22 August 2019 (UTC)
thread_title:  Relation to volume percent or volume concentration

message: One missing drink in the table of drinks (under "Typical levels") with typical ABV values is Cognac.  I don't know the typical ABV of it. Mdoc7 (talk) 03:28, 10 March 2020 (UTC)
thread_title:  Missing drink in the table 

message: I think Gomi's 96.2% spirit is notable as its claimed ABV beats Poland's Spirytus Rektyfikowany (96%) and the former leader, USA's Everclear (95%).
It's labelled for "medical, food and drink" rather than vodka but it sits on supermarket shelves alongside other Gomi vodkas.
http://gomi.ge/eth_eng.html  — Preceding unsigned comment added by 185.70.52.192 (talk) 13:53, 18 October 2020 (UTC)
thread_title:  Gomi 96.2% 

message: The table says that most fruit does not contain alcohol. This is incorrect. Almost all fruit contains alcohol, which is a natural anaerobic metabolite produced during the ripening process.
Source: Pesis, Edna. "The role of the anaerobic metabolites, acetaldehyde and ethanol, in fruit ripening, enhancement of fruit quality and fruit deterioration." Postharvest Biology and Technology 37.1 (2005): 1-19. "During fruit ripening on the tree and after harvest some essential processes involve the production of the anaerobic metabolites, acetaldehyde (AA) and ethanol."
-Miskaton (talk) 20:34, 27 March 2021 (UTC)
thread_title:  Fruit contains alcohol 

message: I bumped the max ABV of beer and cider up in the table, as some high ABV ciders exceed 10% and some high ABV beers get up to 20 or more (sometimes considerably more, for example the Sam Adams Utopia series). 2002:82A:4EA9:0:B96E:EF74:C392:D4C0 (talk) 22:22, 4 May 2024 (UTC)
thread_title:  Beer/cider max abv