Sugar To Alcohol Calculator by Omni
Welcome to our sugar to alcohol calculator helps predict the potential alcohol content (ABV – Alcohol By Volume) that will result from fermenting a given amount of sugar.
This is commonly used in brewing beer, making wine, or other fermented beverages.
During fermentation, yeast converts fermentable sugars into roughly equal parts of alcohol and carbon dioxide.
The formula takes into account that about 46-48% of fermentable sugar is converted to ethanol.
Standard Formula
The standard formula is:
Potential ABV = (Original Gravity - Final Gravity) × 131.25For a simpler sugar-based calculation:
Potential ABV = (Sugar in grams/L × 0.47) / 7.89Where:
- 0.47 represents the conversion efficiency of sugar to alcohol.
- 7.89 is the density of ethanol in grams per 100ml.
Sugar To Alcohol Conversion Chart
| Initial Sugar (°Brix) | Potential Alcohol (% ABV) |
|---|---|
| 10 | 5.9 |
| 15 | 8.9 |
| 20 | 11.9 |
| 25 | 14.9 |
| 30 | 17.9 |
| 35 | 20.9 |
| 40 | 23.9 |
| 45 | 26.9 |
| 50 | 29.9 |
Sugar To Alcohol Formula
Potential Alcohol (% ABV) = (Initial Sugar - Final Sugar) * 0.59The sugar to alcohol calculator is a process in fermentation, crucial for producing beverages like wine, beer, and spirits.
In this formula, sugar is measured in degrees Brix (°Brix), which represents the percentage of sugar by weight in a solution.
The factor 0.59 is derived from the theoretical yield of ethanol from sugar, considering various inefficiencies in the fermentation process.
For example, let’s consider a grape must with an initial sugar content of 22°Brix that ferments to dryness (0°Brix):
Potential Alcohol = (22 – 0) * 0.59 = 12.98% ABV
This means that if all the sugar in this must is converted to alcohol, the resulting wine would have an alcohol content of approximately 13% by volume.
What is Sugar To Alcohol Ratio?
The sugar to alcohol ratio is approximately 1.7:1, meaning that 1.7 grams of sugar can potentially produce 1 gram of alcohol.
The sugar to alcohol ratio is a concept that helps winemakers and brewers understand the relationship between the amount of sugar in their initial mixture and the potential alcohol content of the final product. This ratio is not fixed but varies depending on the efficiency of the fermentation process and the type of sugar present.
- Yeast strain: Different yeast strains have varying levels of efficiency in converting sugar to alcohol.
- Fermentation conditions: Temperature, pH, and nutrient availability can affect the conversion rate.
- Sugar type: Different sugars (glucose, fructose, sucrose) may be metabolized at different rates.
Let’s consider a practical example:
Suppose you have a fruit juice with 20°Brix of sugar content. Using the formula mentioned earlier:
Potential Alcohol = 20 * 0.59 = 11.8% ABV
Now, if we consider the sugar to alcohol ratio:
20°Brix is equivalent to 200 grams of sugar per liter. If all this sugar were converted to alcohol, we would expect:
200g / 1.7 ≈ 117.6g of alcohol per liter
Since alcohol has a density of about 0.789 g/mL at room temperature:
117.6g / 0.789 ≈ 149mL of alcohol
This translates to approximately 14.9% alcohol by volume, which is slightly higher than our previous calculation.
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