Estimate potential ABV from fermentable sugar, calculate the sugar concentration for a target strength, or find batch additions using volume and current sugar.
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Sugar To Alcohol Formula
The following approximate formula is used to estimate potential alcohol content (ABV%) from fermentable sugar concentration in brewing/winemaking.
Variables:
- AC is the estimated alcohol content (ABV %)
- S is the fermentable sugar content (g/L)
To calculate the estimated alcohol content, divide the sugar content (g/L) by 16.83 (equivalently, multiply by about 0.0594). This is a rule-of-thumb for potential alcohol and assumes the sugar ferments fully; real results can vary due to yeast performance, unfermented residual sugar, and measurement differences.
| Alcohol (%) | Sugar (g/L) |
|---|---|
| 5 | 84.150 |
| 6 | 100.980 |
| 7 | 117.810 |
| 8 | 134.640 |
| 9 | 151.470 |
| 10 | 168.300 |
| 11 | 185.130 |
| 12 | 201.960 |
| 12.5 | 210.375 |
| 13 | 218.790 |
| 13.5 | 227.205 |
| 14 | 235.620 |
| 14.5 | 244.035 |
| 15 | 252.450 |
| 16 | 269.280 |
| 17 | 286.110 |
| 18 | 302.940 |
| 19 | 319.770 |
| 20 | 336.600 |
| 21 | 353.430 |
| * Rounded to 3 decimals. Formula used in the calculator: Sugar (g/L) ≈ Alcohol (%) × 16.83. | |
What is Sugar-to-Alcohol Fermentation?
Sugar-to-alcohol fermentation is a biological process where sugar (often glucose and fructose) is converted into alcohol (ethanol) and carbon dioxide. This process is primarily carried out by yeast under low-oxygen (anaerobic) conditions. It is a fundamental process in the production of alcoholic beverages like beer and wine, and also in baking, where the carbon dioxide produced helps dough rise.
