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How to calculate wine strength from density

If the must density was 1.092 and after fermentation became 0.996, the wine strength is about 12.6 % vol., about 212 g/L of sugar was fermented.

Parameters

Result

Approximate calculation using a simplified model: for designing equipment and process modes, consult a technologist.

Calculation example

What we calculate
Strength from density before and after fermentation
Must density before fermentation
1,09 g/cm³
Density after fermentation
1,00 g/cm³
Wine strength
12,6 % vol.
Sugar fermented
212 g/L

Frequently asked questions

How accurate is this formula?
It is a quick hydrometer estimate: alcohol lowers the density in wine, so for accuracy the strength is checked with an ebulliometer or in a laboratory.

The calculations are approximate: they help to assess the process and compare options, but do not replace a process design and trials on a specific raw material. This section is for reference only and contains no commercial offers.