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.
Calculate sugar addition to reach a target original gravity (chaptalization). Works for grape wine, country wine and cider.
Measure your must before adding sugar
Typical wine: 1.080–1.110
Sugar to add
1.232 kg
In grams
1232 g
Potential ABV (if dry)
12.2 %
Track this in your batch log
MakeWine is a free winemaking app — log additions, lab readings and fermentations, and get a deterministic assistant. No card required.
About 1 g/L of sucrose raises SG by ~0.000386. To raise gravity by ΔSG in V litres, add roughly (ΔSG ÷ 0.000386) × V grams. Honey is ~80% sugar so you need a little more.
Enter your current and target original gravity — the calculator shows the potential ABV if the wine ferments dry (each gravity point of ~0.00736 SG ≈ 1% ABV).
Calculations are estimates based on standard winemaking formulas (Henderson–Hasselbalch for SO₂, Duncan & Acton for wine ABV, standard addition rates). Always verify critical additions with a reference or lab analysis. The decision and responsibility for any addition rest with you.