Wine Sugar Calculator

Calculate the potential alcohol (PA) in your wine based on initial sugar content

Input Parameters

Calculation Results

Potential Alcohol (PA)

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Potential Alcohol (PA) is an estimate of the alcohol content your wine could reach if all sugars were converted to alcohol by yeast.

Where:
PA (%) = (Sugar (°Brix) × 0.51) + Yeast Alcohol Adjustment

Wine Sugar Calculator Calculator Usage Guide

Learn how to use the Wine Sugar Calculator to estimate potential alcohol in your wine

How to Use This Calculator

  1. Enter the initial sugar content of your must in °Brix. This is typically measured using a hydrometer before fermentation begins.
  2. Select the type of yeast you plan to use from the dropdown menu. Different yeasts have different fermentation capabilities.
  3. Click the "Calculate" button to estimate the potential alcohol content.
  4. The calculator will display the estimated potential alcohol percentage based on the sugar content and yeast type.

Understanding Potential Alcohol (PA)

Potential Alcohol (PA) is a theoretical measure of the alcohol content your wine could reach if all the sugar in the must were converted to alcohol by the yeast. It's important to note that actual alcohol content may be lower due to yeast strain limitations, fermentation efficiency, or other factors.

Formula Used

The calculation is based on the approximation that each degree Brix of sugar yields approximately 0.51% alcohol by volume (ABV). The formula is:

PA (%) = (Sugar (°Brix) × 0.51) + Yeast Alcohol Adjustment

This formula provides a rough estimate, and actual results may vary depending on many factors including yeast health, temperature, and nutrient availability.

Interpreting Results

A higher potential alcohol reading suggests a sweeter or more alcoholic wine, while a lower reading indicates a drier or less alcoholic wine. This calculation helps in choosing appropriate yeast strains and understanding the potential style of your final wine.