Wine calculator
Estimated alcohol
High alcohol levels may not be possible with every yeast strain. Check the yeast's alcohol tolerance before fermentation.
Sugar to add
FG
Typical final gravities after complete fermentation:
10% ABV: 0.998–1.000 · 12% ABV: 0.996–0.999
15% ABV: 0.994–1.000 · 18% ABV: 0.992–0.997
- Total volume
- Natural sugar
- Total sugar
- Sugar concentration
How it's calculated
- Natural sugar is derived from the original gravity using the ASBC Plato equation.
- Sugar concentration = total sugar / total volume.
- Total volume = juice + water + 0.625 × sugar (kg).
- Estimated ABV = (OG − FG) × 131.25.
- Target OG = FG + (target ABV / 131.25).
- Required sugar = target sugar concentration × total volume.
Wine-making cheat sheet
- Sanitizing equipment
- Campden: 1 g/L + acid
- Stabilization
- Campden: 0.1 g/L
Potassium sorbate: 0.5–0.75 g/L (for backsweetening) - Sugar → alcohol
- 17 g/L sugar ≈ 1% ABV
- Sparkling sugar
- Light fizz: 4 g/L
Sparkling: 6–8 g/L
Champagne style: 8–10 g/L - Yeast nutrient
- 0.2–0.4 g/L