Winemaking Calculators

Work out exactly how much sulphite to add to reach your target free SO₂, accounting for your wine's pH (lower pH means more active molecular SO₂). Supports potassium metabisulphite (KMS), sodium metabisulphite and Campden tablets in litres or gallons.

Estimate how much tartaric, malic or citric acid to add to bring your wine or must down to a target pH. Buffer capacity varies between wines, so always add in small increments and re-measure.

Calculate how much sugar to add to raise your must to a target original gravity (chaptalization) and see the resulting potential ABV. Works for grape wine, country/fruit wine and cider, with table sugar, dextrose or honey.

Work out how many Campden tablets to use for your batch, whether you are sterilising fresh must, protecting wine between rackings, or dosing before bottling. Supports standard and high-strength tablets in litres or gallons.

Calculate your wine's alcohol by volume from original and final gravity readings, in specific gravity or Brix. Shows the wine ABV (Duncan & Acton), the simple formula, and Hall's beer formula for comparison, plus apparent attenuation.

Calculate how much water to add to bring down a parameter — alcohol, SO₂ or gravity — using the dilution relationship C1V1 = C2V2. Remember dilution reduces flavour, colour and aroma proportionally.

Calculate the yeast nutrient (YAN) your ferment needs based on its gravity and base ingredient — critical for country and fruit wine, where most fruit and flower musts are very low in natural nitrogen. Outputs a TOSNA 2.0 staggered Fermaid-O schedule, or a single Fermaid-K / DAP addition.

Calculate the sugar needed to sweeten a finished dry wine or cider to a target residual sweetness before bottling. Always stabilise with potassium sorbate and sulphite first to prevent re-fermentation in the bottle.