Sugar Addition Chart For Winemaking

Sugar Addition Chart

This is a chart to help determine the amount of sugar you must add to your wine before fermentation to get a desired ABV% in the end.

Take a Hydrometer reading (See: How To Use A Hydrometer) after you have got your must ready, before you pitch your yeast and at 20oC, then add the recommended sugar quantity to achieve that ABV%.

Specific Gravity Potential Alcohol Sugar To Add in Grams per Gallon to get X% Alcohol
@ 20oC   9% 10% 11% 12% 13%
1.0236 3.3% 309 371 433 496 558
1.0277 3.9% 289 351 413 476 538
1.0317 4.4% 269 331 394 456 518
1.0359 5.0% 249 311 374 436 498
1.0400 5.5% 229 292 354 416 479
1.0441 6.1% 209 272 334 396 459
1.0483 6.7% 189 252 314 377 439
1.0504 6.9% 170 229 294 357 419
1.0525 7.2% 150 209 274 337 399
1.0546 7.4% 130 195 255 317 379
1.0567 7.7% 110 170 235 297 360
1.0589 8.0% 90 153 215 277 340
1.0610 8.3% 70 133 195 257 317
1.0631 8.5% 48 110 172 235 294
1.0653 8.8% 28 90 153 215 274
1.0674 9.1%   70 130 192 255
1.0697 9.4%   48 110 172 235
1.0719 9.6%   28 90 153 215
1.0740 9.9%     70 133 195
1.0762 10.2%     51 113 175
1.0784 10.5%     31 93 153
1.0806 10.7%     19 79 141
1.0828 10.9%     5 68 130
1.0851 11.3%       45 107
1.0873 11.6%       22 85
1.0895 11.9%       2 65
1.0918 12.1%         45
1.0941 12.4%         25
1.0964 12.7%         8