Brix to Potential Alcohol

Convert Brix sugar readings to estimated alcohol by volume (ABV) accounting for yeast attenuation. Includes specific gravity and residual sugar estimates.

Inputs

Brix Reading

°Bx

Yeast Attenuation

Tab to move between fields

Results

Estimated ABV

13.45%

Sweetness Level

Off-Dry

Max Potential Alcohol14.16%

Original Gravity (OG)1.1

Estimated Final Gravity1

Residual Sugar12 g/L

How to Use This Calculator

Enter Brix Reading and Yeast Attenuation.
Review Estimated ABV (%) and Sweetness Level.
Use Max Potential Alcohol (%) and Original Gravity (OG) to inform your decision.
Use the chart to visualize the results and explore different scenarios by adjusting inputs.

How the result changes with Brix Reading

Brix Reading	Estimated ABV	Sweetness Level
13	7.29%	Dry
21	11.77%	Dry
30	16.81%	Off-Dry
37	20.74%	Off-Dry

What each input means

Brix Reading: Degrees Brix measured by refractometer or hydrometer. Brix represents grams of sucrose per 100 grams of solution. Typical harvest Brix: 22-26° for table wine.
Yeast Attenuation: Percentage of sugar the yeast will convert to alcohol. Most wine yeasts achieve 90-100%. Lower values produce sweeter, lower-alcohol wines.

How this is calculated

Worked example, using the default values

Identify Input Parameters
Brix Reading = 24, Yeast Attenuation = 95 = 2 input(s) provided
Calculate Estimated ABV
Estimated ABV
13.45 = 13.45
Calculate Sweetness Level
Sweetness Level
Off-Dry = Off-Dry
Calculate Max Potential Alcohol
Max Potential Alcohol
14.16 = 14.16
Calculate Original Gravity
Original Gravity
1.1011 = 1.1011

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