Given a sample of an alcoholic beverage (be it beer, wine, etc..), what are possible methods to find out the ABV (alcohol by volume) of it with moderate accuracy?
As fas as I know, some methods exist already but are not really suitable in my condition:
- Distillation. Impractical because of the apparatus needed
- Boiling temperature based. Not accurate if exact condition of sugar is not known
- Estimation by measure of specific gravity before and after fermentation. I've found it to be inaccurate with the data I have access to
I was thinking about a process similar to the tritation method used to find water hardness, but I'm not sure what kind of reactions would be involved for this kind of test, nor the nature of the titrant that would be required.