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The Homebrew Numbers Book
Download the files and print your own copy. No book is shipped. OG and FG to ABV without the guesswork.
Wine & Cider
Your wine & cider numbers.
Sugar, acidity, sulfite, and ABV — the calculators here cover grape, fruit, and country wines so your readings guide every stage from crush to cork.
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The workflow
One calculator for every step of wine & cider
01
Related calculators
- ABV calculator for wine Estimate alcohol by volume from original and final gravity for beer, wine, and cider. Works with specific gravity or Brix, with attenuation and calories.
- Brix to specific gravity converter Convert Brix to specific gravity (and back), read °Plato, and estimate potential ABV. A quick refractometer-to-hydrometer converter for brewers and winemakers.
- Hydrometer temperature correction Correct hydrometer readings for temperature — enter your measured SG, sample temperature, and calibration temp to get the true specific gravity.
Learn
Wine & Cider guides
FAQ
Common wine & cider questions
What equipment do I need to start making wine at home?
A primary fermenter (food-grade bucket), a glass carboy with airlock, a hydrometer, siphon tubing, potassium metabisulfite, bottles, corks, and a corker. A press or straining bag is needed for grape wines. Most equipment overlaps with beer brewing.
How do I measure the sugar level of my must or juice?
Use a refractometer to read Brix directly, or a hydrometer to read specific gravity. The Brix converter translates between the two scales. Typical wine grapes are harvested at 22–26 °Brix (about 1.092–1.110 SG).
What is malolactic fermentation?
Malolactic fermentation (MLF) is a bacterial conversion where sharp malic acid becomes softer lactic acid. Nearly all red wines and some whites undergo MLF to round out acidity and add body. You inoculate after primary fermentation with a culture like VP41.
How much sulfite should I add to wine?
Add about 50 ppm at crush, then 25–50 ppm at each racking and before bottling — the exact amount depends on pH. Lower-pH wines need less sulfite. Use test strips or titration to measure free SO₂ before bottling.