📊 Brix to Specific Gravity Calculator
Convert between Brix, specific gravity, and potential alcohol for wine making and brewing
Conversion Calculator
Sugar content measured with refractometer (0-50 typical range)
Most refractometers calibrated at 68°F (20°C)
Measured with hydrometer (1.000-1.150 typical range)
Hydrometers usually calibrated at 60°F or 68°F
Results
Enter a value and click Convert
Quick Reference: Brix to SG Conversion
| Brix (°Bx) | Specific Gravity | Potential ABV | Typical Use |
|---|---|---|---|
| 10 | 1.040 | 5.3% | Light beer |
| 15 | 1.061 | 8.1% | Standard beer, light wine |
| 20 | 1.083 | 11.0% | Strong beer, table wine |
| 22 | 1.092 | 12.1% | Standard wine grapes |
| 24 | 1.101 | 13.2% | Full-bodied wine |
| 26 | 1.110 | 14.4% | High alcohol wine |
| 30 | 1.128 | 16.7% | Dessert wine, port |
Understanding Brix and Specific Gravity
🔬 What is Brix?
Brix (°Bx) measures dissolved solids (primarily sugar) in a solution. One degree Brix equals 1 gram of sucrose per 100 grams of solution.
Measurement: Typically measured with a refractometer by placing a drop of juice/must on the prism.
⚖️ What is Specific Gravity?
Specific Gravity (SG) is the density of a liquid compared to water. Pure water = 1.000. Higher sugar content = higher SG.
Measurement: Measured with a hydrometer floated in a sample cylinder.
🍇 Wine Making Standards
- Ripe wine grapes: 22-26°Bx typical
- Underripe: Below 20°Bx
- Overripe: Above 28°Bx
- Dessert wine: 30-40°Bx
- Ice wine: 35-50°Bx
🍺 Brewing Standards
- Light beer: 8-12°Bx (1.032-1.048 SG)
- Standard beer: 12-16°Bx (1.048-1.065 SG)
- Strong beer: 16-20°Bx (1.065-1.083 SG)
- Imperial stout: 20-30°Bx (1.083-1.128 SG)
📐 Conversion Formulas
Brix to SG:
SG = (Brix / (258.6 - ((Brix / 258.2) × 227.1))) + 1 SG to Brix:
Brix = (((182.4601 × SG - 775.6821) × SG + 1262.7794) × SG - 669.5622) Potential ABV:
ABV% ≈ Brix × 0.55 Approximate formula, actual conversion varies by yeast strain and fermentation conditions ⚠️ Important Notes
- Temperature matters: Both refractometers and hydrometers are temperature-sensitive. Always correct for temperature or measure at calibration temperature.
- Alcohol interference: After fermentation begins, alcohol affects refractometer readings. Use a hydrometer or special correction formulas.
- Dissolved solids: Brix measures all dissolved solids, not just sugar. In grape must, this is mostly sugar, but also includes acids, minerals, and other compounds.
- Plato scale: Brewers may use °Plato, which is nearly identical to Brix for most practical purposes.