Potential Alcohol . The Potential Alcohol (PA) level listed assumes a must beginning at the SG given on that same row and fermenting to dryness, i.e. it is the maximum potential alcohol assuming all sugar is fermented and no sugar additions are made after inoculation. PA values are calculated based on "SG"/"Brix" values, not on "Sugar" values. Nov 17, 2005 · Re: Specific Gravity, Brix, Potential Alcohol Chart Thanks to Oskaar, I have that chart posted above my basement Mead shelf, and taped inside my Mead log book, and in a folder at work, and I lost a copy somewhere in the pile of magazines at home. Brix WRI makes it clear the measurement pertains to wort and is unadjusted. Only after dividing Brix WRI by the wort correction factor do we arrive at the actual Brix / Plato reading. It is helpful to know that Brix and Plato are nominally the same to 3 decimal places, so the corrected reading can be treated as Plato (°P).