How Much Brix Equals Percentage of Alcohol?
I have asked my friend Greg Perrucci to comment on the obvious and glaring differences in formulas to determine anticipated Alcohol from measuring Brix.
What prompted this was me reading that a winemaker who started at 25-26 Brix thought he was going to end up with alcohol close to 13%. My initial thought was he was using The latest Daniel Pambianchi book formula. Greg commented that his alcohol level would closer to 15% depending on yeast and other factors. So what gives? I figured I’d ask Greg to respond.
Take a look at this Brix chart I’ve compiled over the years. The notes are not very good but there are 5 different ways to do it. The last one simply averages them all out. What I have found is that all yeast are slightly different in their ability to convert sugar to alcohol and every juice is different in actual sugar content compared to gravity.