Max ABV Calculator

Fully fermented, sucrose turns into 53.8% of its weight in ethanol; glucose and fructose give 51.1%. Ethanol weighs 0.789 g/mL.

ABV = (sugar g × fermentable % × yield ÷ 0.789) ÷ final mL × 100

For white sugar in cups, that works out to 57.7 × cups sugar ÷ cups liquid.

• "Realistic" assumes 90% of the theoretical yield, since yeast spends some sugar on growth.
• Count sugar from juice or fruit as well. A cup of apple juice has about 25 g.
• Most yeasts stop somewhere between 12% and 18% ABV.
• Cup weights are averages: white 200 g, brown (packed) 220 g, corn sugar 160 g, honey 340 g, maple syrup 315 g.