Fermentable Sugar Calculator

This calculator estimates how much of an ingredient’s sugar (or potential extract) is fermentable, then converts that into practical brewing/fermentation outputs like gravity points, an estimated original gravity (OG), and potential alcohol (ABV). It’s designed for common use cases in beer, cider, wine, mead, kombucha, and experimental ferments where you want a reasonable planning number rather than lab-grade precision.

What this calculator is estimating

• Fermentable sugar (or fermentable extract equivalent): the portion yeast can convert into ethanol and CO₂.
• Gravity points: a convenient way to sum contributions from multiple ingredients (e.g., “46 points” means 1.046 if added to 1 gallon).
• Estimated OG: the starting specific gravity implied by the total points and your batch volume.
• Potential ABV: an upper-bound estimate assuming high/complete fermentation of fermentable sugars.

Key concepts (fermentable vs. non-fermentable)

Fermentable sugars (glucose, fructose, sucrose, maltose, much of maltotriose) are metabolized by brewing/wine yeast to produce alcohol. Non-fermentables (some dextrins, fibers, proteins, certain oligosaccharides, and other solids) raise gravity and body/sweetness but do not fully ferment. In all-grain brewing, the mash process determines how much starch becomes fermentable sugar; that’s why mash efficiency matters for grain/malt.

Formulas used (with definitions)

Gravity points (GP) are often computed using “points per pound per gallon” (PPG):

Where:

• weight is ingredient weight in pounds (lb).
• PPG is the theoretical yield (e.g., sucrose ~46 PPG; base malt often ~36–38 PPG).
• efficiency is a fraction (e.g., 65% → 0.65). For simple sugars added directly (table sugar/dextrose), efficiency is typically treated as ~100% because they dissolve completely (unless you model losses).

Convert total gravity points to OG for a given batch volume (gal):

Points per gallon = Total GP ÷ Volume (gal)

OG ≈ 1 + (Points per gallon ÷ 1000)

A common rough estimate for potential ABV is based on gravity drop. If you only have OG and want an upper bound, one simplified approach is:

Potential ABV ≈ (OG − 1.000) ÷ 0.0075

(Other homebrew formulas exist; results will vary slightly.)

How to use the calculator

1. Select ingredient type closest to what you’re adding (grain/malt vs. honey vs. sugar vs. fruit/juice).
2. Enter ingredient weight in pounds.
3. Enter batch volume in gallons (the final volume you’re targeting).
4. Enter mash efficiency if using grain/malt. If you’re not mashing (e.g., adding sugar/honey), keep in mind efficiency may not apply the same way.
5. Click Calculate to get estimated points, OG contribution, and alcohol potential.

Interpreting your results

• Higher total points → higher OG → more potential alcohol (and/or more residual sweetness if not fully fermented).
• Mash efficiency mainly affects grains/malt. A small efficiency change can noticeably shift OG in all-grain recipes.
• Fruit and juice are variable. Two “identical” fruits can differ widely in sugar based on ripeness, cultivar, and processing.

Worked example

Assume a 5-gallon batch with:

• 8 lb base malt at 37 PPG and 70% mash efficiency
• 1 lb honey (treated as ~46 PPG equivalent fermentables)
• 0.5 lb table sugar (~46 PPG)

Grain points: 8 × 37 × 0.70 = 207.2 GP

Honey points: 1 × 46 = 46 GP

Sugar points: 0.5 × 46 = 23 GP

Total: 276.2 GP

Points per gallon: 276.2 ÷ 5 = 55.2 → OG ≈ 1.055

Potential ABV (rough upper bound): (1.055 − 1.000) ÷ 0.0075 ≈ 7.3%

If fermentation stops early (yeast tolerance, temperature, nutrient limits) or you intentionally leave residual sweetness, actual ABV will be lower and final gravity higher.

Ingredient type comparison (typical behavior)

Limitations & assumptions (read this for best results)

• PPG values are approximations. Actual extract potential varies by malt brand, grind, freshness, and moisture.
• Fruit/juice sugar varies widely. A calculator cannot know ripeness or °Brix unless you measure it; treat results as a planning estimate.
• Efficiency is context-specific. “Mash efficiency” applies to converting/extracting grain sugars; it does not describe losses from transfers, trub, fruit pulp absorption, or boil-off concentration.
• Fermentability is yeast- and process-dependent. Temperature, nutrients, pH, yeast strain, oxygenation, and osmotic stress all affect attenuation.
• Potential ABV is not guaranteed ABV. It assumes most fermentable sugars are consumed; stalled or intentionally sweet fermentations will finish lower.
• Units matter. This page assumes pounds (lb) and US gallons. If you use metric volumes/weights, convert first for consistent results.

If you want the most accurate number for fruit, juice, or honey, measure the liquid with a hydrometer/refractometer (SG or °Brix) and use that measured gravity to compute points and ABV rather than relying on generic ingredient averages.