Potential Alcohol from Brix
Estimate the potential alcohol of a must (wine, beer, kombucha) from the sugar content in degrees Brix, %ABV ≈ Brix · 0.55, assuming complete fermentation of the sugars. Brix measures the soluble solids (mostly sugar) of the must; fermentation converts that sugar into alcohol and carbon dioxide. It is a quick estimate used by winemakers and brewers to predict the final strength. Enter the content in degrees Brix.
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Potential alcohol from Brix
Before fermenting a must — grape juice for wine, malt wort for beer, sweetened tea for kombucha or any fruit juice — the producer wants to know: what alcohol content will this give? The clue lies in the sugar, measured in degrees Brix (1 °Brix ≈ 1% soluble solids, mostly sugar, read with a refractometer or a hydrometer). Fermentation turns that sugar into ethanol and CO₂ through the action of yeast, and a quick practical estimate is %ABV ≈ Brix · 0.55. A must at 20 °Brix would thus yield around 11% alcohol if it ferments dry (all the sugar consumed). The 0.55 factor is empirical and approximate — the real conversion hinges on yeast efficiency, on temperature, on the presence of unfermentable sugars and on the residual sugar left behind (sweet wines and full bodied beers stop the fermentation before the end). Winemakers and brewers take Brix (or gravity) readings before and after in order to work out the alcohol actually produced from the drop in sugar. Enter the sugar content in °Brix.
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The results provided by this tool are for general informational and educational purposes only and do not constitute professional, financial, medical, legal, tax or accounting advice. Always confirm important decisions with a qualified professional and official sources.