Tool
How much sugar to reach my target gravity?
Sugar needed to raise a juice to a target gravity, the alcohol it adds, and a note on where adding it is restricted.
Sugar addition
Sugar to add
2.56 kg
This is an estimate from a model, not a measurement.
How this is worked out
- Gravity rise wanted: 10.0 points
- Sugar per litre: 10.0 ÷ 0.39 ≈ 26 g/L
- Total: 26 g/L × 100.0 L = 2.56 kg
- Expected alcohol added: about 1.3–1.5% ABV (gravity arithmetic; 17 g/L per 1% convention)
What this assumes (4)
- Adding sugar to juice is restricted or prohibited under several protected designations, and the rules differ between jurisdictions. Check what applies where you are before doing it commercially.
- Dissolved sugar adds volume as well as density. The figure above ignores that, which is worth about 1% on a large addition.
- The 0.00039 per gram per litre figure is a working convention, not a constant. Check it with a hydrometer reading after mixing.
- The two alcohol figures come from two conventions that do not agree. The lower is what the gravity-drop formula on the ABV calculator will report once the sugar has fermented; the higher is the winemaking rule of about 17 g of sugar per litre for each 1% ABV. The difference is the approximation in each, not a mistake in either, and it is why a measured finishing gravity is worth more than either estimate.
Related tools
Where this reading comes from
Guides that reach this calculator, and what the number decides once you have it.