🍷 Wine & Mead Gravity Calculator

Calculate ABV from original and final gravity readings. Supports specific gravity (SG), Brix, and Plato scales. Essential for home winemaking, mead, and cider.

Original Gravity (OG) or Brix

Final Gravity (FG) or Brix

Scale

Formula

Typical Gravity Reference

Style	OG range (SG)	FG range (SG)	Typical ABV
Dry table wine	1.070–1.090	0.990–1.000	9–12%
Semi-sweet wine	1.080–1.100	1.005–1.015	9–12%
Dessert wine / Port	1.100–1.140	1.020–1.040	10–14% (+fortified)
Dry mead (melomel)	1.090–1.120	0.995–1.005	12–15%
Sweet mead	1.120–1.150	1.020–1.040	12–16%
Bochet (burnt honey mead)	1.130–1.160	1.010–1.030	14–18%
Hard cider (dry)	1.045–1.065	1.000–1.010	5–8%
Cyser (apple mead)	1.090–1.120	1.005–1.015	11–14%

📊 Specific Gravity basics: Water = 1.000. Sugar dissolved in water raises SG. Yeast converts sugars to alcohol and CO₂, lowering SG. OG – FG = degree of attenuation. A stuck fermentation shows FG higher than expected.

🍯 Brix to SG conversion: For musts (unfermented): SG ≈ 1 + (Brix / 1000 × 4.3). At higher Brix values (18+), use refractometer correction — alcohol distorts the reading during active fermentation.

✅ Fermentation complete? Take gravity readings 2–3 days apart. If the reading doesn't change, fermentation is complete. Don't rely on bubbles alone — CO₂ can outgas slowly without active fermentation.