14.79
14.79
8.1
14.79
14.79
8.1
The Specific Gravity to Brix Converter transforms a hydrometer reading (specific gravity) into degrees Brix, the percentage sugar content by mass. This conversion is essential in winemaking, homebrewing, cidermaking, and kombucha production, where hydrometers are widely used to track fermentation progress and estimate final alcohol content.
Specific gravity is the ratio of the density of a liquid to the density of pure water at the same temperature. Pure water has SG = 1.000. As sugar is dissolved in water, the density increases above 1.000. A standard winemaking hydrometer reads SG values typically between 1.000 (water) and 1.130 (very sweet must). The higher the reading, the more dissolved solids (primarily sugar) are present in the liquid.
The conversion formula used here is the widely-cited approximation: Brix = 261.3 × (1 - 1/SG). This formula provides accurate results for SG values between 1.000 and 1.150, covering the entire range relevant to winemaking and most brewing applications. For very high-gravity brewing (SG above 1.150), more precise polynomial regression equations (such as those from the Plato or Balling scales) may be preferred, but the difference is less than 0.5 % in the normal range.
Hydrometers are calibrated to operate at a specific temperature, typically 15 °C or 20 °C. If the liquid being measured is warmer than the calibration temperature, the reading will be slightly low (warmer liquid is less dense). A temperature correction adds approximately 0.001 SG per 5 °C above calibration temperature, though most modern brewing hydrometers include correction tables.
In winemaking, the initial SG at crush is used to predict potential alcohol: for every degree Brix, approximately 0.55 % ABV is produced by yeast during fermentation. A must reading 24 °Bx (SG ≈ 1.100) has the potential to produce approximately 13.2 % ABV if fermented to dryness. Monitoring SG during fermentation tracks progress: when SG reaches 0.990–1.000, fermentation is essentially complete.
The calculator applies the formula Brix = 261.3 x (1 - 1/SG). Sugar percentage equals Brix directly. Potential ABV is estimated as Brix x 0.55, the standard winemaking approximation for complete fermentation.
An SG of 1.060 gives approximately 14.7 °Bx, meaning the solution is about 14.7 % sugar by mass, with a potential ABV of approximately 8.1 % if fully fermented. As fermentation proceeds and sugar is consumed, SG will drop toward 1.000 or slightly below.
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SG 1.055 for fresh apple juice gives 13.5 Brix and 7.4% potential ABV — a classic dry hard cider if fully fermented.
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SG 1.095 gives 23.65 Brix and 13 % potential ABV — typical of a ripe Cabernet Sauvignon harvest in a warm vintage.
The most commonly used approximation is Brix = 261.3 x (1 - 1/SG). More precise polynomial formulas exist (such as the ASBC formula), but the difference is less than 0.1 Brix in the normal winemaking range.
A standard triple-scale wine hydrometer reading SG (1.000–1.160), Brix (0–35 °), and potential alcohol (0–20 %) is ideal for winemakers. A test cylinder (graduated cylinder) and a sample of the must at room temperature are all that is needed.
Dry wine typically finishes between SG 0.990 and SG 1.000. Below 1.000 occurs because ethanol is less dense than water, pulling the overall SG below unity. Very dry wines may reach 0.988–0.992.
Fill a test cylinder with the liquid sample. Gently lower the hydrometer and give it a small spin to dislodge air bubbles. Read the SG at the bottom of the meniscus (the flat bottom of the curved liquid surface). Record the temperature and apply a correction if needed.
Both measure dissolved solids as a percentage by mass. The Plato scale is used by professional brewers and is derived from more precise empirical measurements than Brix. For sucrose solutions below 40 %, the two scales are nearly identical (within 0.01 degree).
Yes, refractometers measure Brix directly and require only a drop of liquid. However, refractometers are inaccurate in the presence of alcohol — they overread during and after fermentation. Hydrometers are accurate throughout fermentation. Use a refractometer for pre-fermentation only, or apply the Brix-to-SG correction formula for post-fermentation refractometer readings.
OG is the SG of the unfermented wort before yeast is added. It is used alongside final gravity (FG) after fermentation to calculate actual alcohol content: ABV = (OG - FG) x 131.25 (approximate).
The Brix x 0.55 formula gives a ±0.5 % ABV approximation. More precise winemaking formulas account for yeast efficiency, residual sugar, and the specific gravity drop pattern. Commercial wineries use gas chromatography or enzymatic assay for certified ABV labelling.
Dessert wines are often stopped before fermentation completes, leaving residual sugar. A Port or Sauternes may have final SG of 1.030–1.100, representing 30–100 g/L residual sugar alongside the alcohol already produced.
Yes. The SG to Brix formula applies equally to beer wort before fermentation. Brewers often work in degrees Plato, but the conversion is nearly identical. Use the OG and this calculator to predict potential ABV before pitching yeast.
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