Subject: chemistry - alcohol

I am trying to produce a formula to calculate the alcohol and sugar 
content in wine, knowing the relative density.
It is straightforward for the sugar/water solution in phase one and 
for the alcohol/water mix after distillation, but the three variables 
simultaneously make it impossible with only a single equation to work 
with at the wine stage.
Can you tell, please, me the percentages, by weight, of alcohol and 
CO2 produced when sugar is fermented, and whether the mass of water 
is altered, other than by evaporation?

Re: chemistry - alcohol