Choose potential ABV, target sugar concentration, or ingredient addition for an unfermented starting batch. Select a conversion factor. Batch additions assume fixed volume and ignore the volume contributed by sugar or syrup; these estimates do not measure finished ABV.

Estimates potential alcohol from fermentable starting sugar. It does not measure finished ABV or guarantee that fermentation can reach it.

The appropriate factor depends on sugar basis, yeast and fermentation conditions.

Optional settings

Sugar To Alcohol Formula

The following approximate formula uses the default 16.83 factor to estimate potential alcohol content (ABV%) from fermentable starting sugar. This empirical model does not guarantee an attainable fermentation strength.

AC ≈ (S) / (16.83)

Variables:

  • AC is the estimated alcohol content (ABV %)
  • S is the fermentable sugar content (g/L)

For potential alcohol, divide fermentable sugar (g/L) by the selected factor; the default is 16.83, with 17, 18 and a positive custom factor also available. For target concentration, multiply target ABV by that factor. For an ingredient addition, multiply the nonnegative concentration deficit by batch liters, then divide by the ingredient’s fermentable mass fraction. Excess current sugar gives zero addition; adding sugar cannot lower it. This model assumes starting fermentable sugar is consumed and does not infer finished ABV from residual sugar. Yeast and fermentation conditions can change the outcome.

Alcohol (%) to Sugar (g/L) Conversion Table
Alcohol (%) Sugar (g/L)
584.150
6100.980
7117.810
8134.640
9151.470
10168.300
11185.130
12201.960
12.5210.375
13218.790
13.5227.205
14235.620
14.5244.035
15252.450
16269.280
17286.110
18302.940
19319.770
20336.600
21353.430
* Rounded to 3 decimals. Table: Sugar (g/L) ≈ Alcohol (%) × 16.83; other factors differ.

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.