How much sugar should you add?
Chaptalization means adding sugar before fermentation so the finished wine, mead or cider reaches the alcohol level you want. The calculator compares your current gravity with your target and works out how much fermentable sugar closes the gap:
Sugar (lb) = (target gravity − current gravity) × 1000 × gallons ÷ PPG
PPG is the gravity points one pound adds to one US gallon:
| Sugar |
Points per lb per US gallon |
Notes |
| Table sugar (sucrose) |
46 |
Cheapest, neutral flavor |
| Dextrose (corn sugar) |
42 |
Ferments very cleanly |
| Honey |
35 |
Adds flavor; about 17% water |
If you set a target ABV, the calculator assumes the must ferments dry to about 0.996, typical for wine, and uses the alternate ABV equation, which is more accurate at wine strength.
Step by step
- Measure the gravity of your juice or must. Correct it for temperature with the hydrometer temperature correction calculator.
- Enter your target and batch size, and pick the sugar you're using.
- Dissolve the sugar in a little warm must, stir it in thoroughly, and take a new reading.
- Adjust with small additions if you're short. It's easier to add more than to dilute.
The result can come up slightly short, because dissolved sugar increases the batch volume a little and dilutes the must. For large additions (more than about 40 points), add in two stages and re-measure in between.
Planning a honey wine instead? The mead calculator starts from honey and water. For hard cider, the cider ABV calculator has a sugar tab tuned for apple juice.
Method and sources
- Sugar additions: each fermentable is counted in gravity points per pound per US gallon. Table sugar (sucrose) is 46, a measured value. Dextrose is 42, because corn sugar is dextrose monohydrate and only about 91% of its weight is sugar. Honey is 35, a working average, since honey's moisture varies and some mead makers use figures up to 42.
- Target ABV mode: the calculator solves the alternate ABV equation backwards for the starting gravity that reaches your target, assuming a dry finish of 0.996, then converts the shortfall in gravity points into sugar.
- Volume: dissolving sugar adds a little volume, which this calculator ignores. Your final gravity can land a point or two short, so take a reading after the sugar dissolves.
Sources
Frequently asked questions
What is chaptalization?
Chaptalization is adding sugar to grape juice or must before fermentation to raise the final alcohol content. It is common in cool climates where grapes ripen with less sugar.
How much sugar raises gravity by 10 points?
About 0.22 lb (3.5 oz) of table sugar per US gallon, or about 26 g per liter. Honey needs about 30% more by weight than table sugar for the same rise.
Should I dissolve sugar before adding it?
Yes. Dissolve it in a small amount of warm must or water first, then stir it in well and take a new hydrometer reading to confirm you hit your target.