The following table is presented to assist you in determining
the potential alcohol content of your wine. You only need
to know the Brix or S.G. to estimate the Alcohol by Volume
(ABV). With either number, you can use this table to estimate
your ABV.
As a general rule of thumb, the yeast convert 53% of the
sugar to alcohol and 47% to carbon dioxide (CO2). Trace
amounts of other compounds are also created during this
process, but they are so small as to not affect these calculations.
Please use this as a guide only. Depending upon other factors,
your actual results my vary. |
| Brix |
S.G. |
Potential Alcohol |
| 0 |
1.000 |
0.00% |
| 1 |
1.004 |
0.53% |
| 2 |
1.008 |
1.06% |
| 3 |
1.012 |
1.59% |
| 4 |
1.016 |
2.12% |
| 5 |
1.019 |
2.65% |
| 6 |
1.023 |
3.18% |
| 7 |
1.027 |
3.71% |
| 8 |
1.031 |
4.24% |
| 9 |
1.035 |
4.77% |
| 10 |
1.039 |
5.30% |
| 11 |
1.043 |
5.83% |
| 12 |
1.047 |
6.36% |
| 13 |
1.050 |
6.89% |
| 14 |
1.054 |
7.42% |
| 15 |
1.058 |
7.95% |
| 16 |
1.062 |
8.48% |
| 17 |
1.066 |
9.01% |
| 18 |
1.070 |
9.54% |
| 19 |
1.074 |
10.07% |
| 20 |
1.078 |
10.60% |
| 21 |
1.081 |
11.13% |
| 22 |
1.085 |
11.66% |
| 23 |
1.089 |
12.19% |
| 24 |
1.093 |
12.72% |
| 25 |
1.097 |
13.25% |
| 26 |
1.101 |
13.78% |
| 27 |
1.105 |
14.31% |
| 28 |
1.109 |
14.84% |
| 29 |
1.112 |
15.37% |
| 30 |
1.116 |
15.90% |
| 31 |
1.120 |
16.43% |
| 32 |
1.124 |
16.96% |
| 33 |
1.128 |
17.49% |
| 34 |
1.132 |
18.02% |
| 35 |
1.136 |
18.55% |
| 36 |
1.140 |
19.08% |
| 37 |
1.143 |
19.61% |
|
