Use this oenology calculation to document or plan a defined fermentation, blending, adjustment, stabilization, aging, packaging, sensory, or cellar operation from measured wine parameters.

ABV per Brix

Potential ABV percentage points assigned to each degree Brix.

Specific gravity

Specific gravity of the must.

Convert must specific gravity to approximate Brix and then potential alcohol with a caller-selected ABV-per-Brix factor; residual sugar and fermentation efficiency can change actual ABV. The tool evaluates the supplied inputs together and returns the named outputs below; it does not infer omitted operating conditions or change the units shown.^[1]

Potential alcohol (%)

Estimated alcohol by volume after full fermentation.

• Wine chemistry and microbiology depend on temperature, pH, alcohol, sugar, matrix, measurement method, microbial state, legal limits, product formulation, and bench-trial response. Generic doses and thresholds are not production instructions for every wine.
• Use finite inputs in the displayed units and preserve more precision than the final presentation requires. Independently verify safety-critical, financial, compliance, or production decisions.

Confirm measurements with calibrated winery methods, run scaled bench trials, record additions and lot volumes, check local regulations and supplier specifications, and obtain professional laboratory advice for faults or stability risks.

• Potential Alcohol from Brix Calculator

  Estimate potential alcohol from Brix using a caller-selected conversion factor appropriate to the fermentation assumptions; residual sugar and conversion efficiency can change actual ABV.

• Chaptalization Sugar Requirement Calculator

  Estimate sucrose needed to raise must from measured Brix to a target potential alcohol using 0.59% potential ABV per °Bx and 10 g/L sugar per added °Bx; volume change and non-sugar extract are ignored.

• Simple ABV from SG Drop Calculator

  Estimate alcohol by volume from the specific-gravity drop using ABV ≈ gravity drop × 131.25; this common fermentation shortcut is not a laboratory alcohol measurement.