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Alcohol By Volume Calculator

Free ABV calculator. Calculate alcohol content from original and final gravity readings for homebrewing beer, wine, mead, and cider.

ABV Calculator

Calculate alcohol content from gravity readings

Gravity Readings

Before fermentation (typically 1.030-1.130)
After fermentation complete

Alcohol By Volume

5.25%

Standard Strength

4.2%

by weight

80.0%

High (dry finish)

554

per 12oz serving

10 g/L

approximate

Plato/Brix Conversion

12.4°P
Original Plato
2.6°P
Final Plato

Attenuation

Apparent Attenuation80.0%
Real Attenuation65.0%

Formula

ABV = (OG - FG) × 131.25
This is the standard homebrewing formula. For very high gravity brews, more complex formulas may be slightly more accurate.

Understanding Gravity Readings

Specific gravity measures the density of liquid compared to water (1.000). Sugary wort/must has higher gravity; as yeast converts sugar to alcohol, gravity drops. The difference tells us how much alcohol was produced.

Typical Gravity Ranges

  • Light Beer: OG 1.035-1.045, FG 1.006-1.012
  • Standard Beer: OG 1.045-1.060, FG 1.008-1.015
  • Strong Beer: OG 1.060-1.090+, FG 1.010-1.020
  • Dry Wine: OG 1.080-1.100, FG 0.990-1.000
  • Mead: OG 1.090-1.140, FG varies by style

ABV by Style

Beer Styles

  • Session/Light: 3-4.5%
  • Pale Ale/Lager: 4.5-5.5%
  • IPA: 5.5-7.5%
  • Stout: 4-8%
  • Belgian/Imperial: 7-12%+

Wine & Mead

  • Dry Wine: 11-14%
  • Sweet Wine: 8-12%
  • Port/Dessert: 15-20%
  • Dry Mead: 12-16%
  • Sweet Mead: 10-14%

Cider & Seltzer

  • Dry Cider: 5-7%
  • Sweet Cider: 4-6%
  • Hard Seltzer: 4-6%
  • Kombucha: 0.5-3%

Frequently Asked Questions

How do I measure original gravity (OG)?

Use a hydrometer or refractometer on cooled wort/must before adding yeast. For hydrometers, ensure the sample is at the calibration temperature (usually 60°F or 68°F). Take the reading at the bottom of the meniscus.

When should I take final gravity (FG)?

Take FG when fermentation is complete - typically when gravity readings are stable for 2-3 consecutive days. For beer, this is usually 1-2 weeks; wine and mead may take longer. Don't rush this step.

What does attenuation mean?

Attenuation is the percentage of sugars consumed by yeast. Higher attenuation (75-85%) means a drier, less sweet finish. Lower attenuation (65-75%) leaves residual sweetness. Different yeast strains have different attenuation ranges.

How accurate is the ABV formula?

The standard formula (OG-FG)×131.25 is accurate within 0.1-0.2% for typical beers. For very high gravity brews (above 1.080 OG), more complex formulas may be slightly more accurate. Our calculator is sufficient for all practical purposes.

Why is temperature correction important?

Hydrometers are calibrated at specific temperatures (usually 60°F or 68°F). Warmer samples read lower than actual; colder samples read higher. Temperature correction ensures accurate gravity readings if you can't cool your sample.

What's the difference between ABV and ABW?

ABV (Alcohol By Volume) measures alcohol as a percentage of total volume. ABW (Alcohol By Weight) measures by mass. ABV is about 1.25× higher than ABW because alcohol is lighter than water. Most countries use ABV.

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