Brix to Alcohol Converter

About This Tool

This tool solves the problem of translating sugar content measured as Brix into alcohol potential after fermentation. It targets winemakers, home brewers, cider makers, and beverage researchers who need quick estimates without lab tests. It supports planning, yield estimation, and process targets by converting starting sugar to a preliminary ABV.
\n\nCore logic uses a standard approximation: ABV_pot = Brix × 0.55. If attenuation (0–100%) is provided, ABV_actual = ABV_pot × (attenuation/100). Temperature corrections and non-sugar components are not modeled, ensuring a fast, consistent result across common musts.
\n\nInputs are defined as Brix (0–40, numeric) and optional attenuation. Outputs include potential ABV (and actual ABV when attenuation is supplied) with two-decimal formatting. The tool validates ranges, clamps extremes, and returns errors only for invalid numeric inputs.
\n\nThis is designed for regional contexts where Brix to ABV is standard in winemaking and brewing; results are expressed as percent ABV for easy interpretation.

Sign in to see all your usage