Chaptalization Calculator

Calculate how much table sugar, corn sugar or honey to add to cider or mead must to reach a target gravity or Brix, and the volume after the addition.

To raise the gravity of cider or mead must, add sugar until its share of the total weight reaches the target Brix. 20 L of must at 1.075, about 18.2 °Bx, needs about 0.92 kg of table sugar or 1.24 kg of honey to start at 1.090, and grows to about 20.6 L.

Reviewed by Diego Santiago, Professional Brewer

Table sugarCorn sugarHoney

Must volume (L)

Juice or must before the addition

Current gravity (SG)

Measured before fermentation

Target gravity (SG)

Gravity you want to start fermenting at

Table sugar to add0.923kgMust volume after the addition20.57LPotential alcohol, fermented to 1.00011.8% ABV

Results are estimates provided "as is," for informational and planning purposes only, without warranties of any kind. Check them before you rely on them: you are responsible for decisions about your beer and equipment, including pressure and carbonation levels, the pressure ratings of your kegs and fittings, and any alcohol content you declare. Use of this calculator is subject to our Terms and Conditions.

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How the sugar addition is calculated

Degrees Brix are the percentage of sugar by weight. To raise the must from $B_c$ to $B_t$ °Brix, the sugar added must bring the sugar share of the whole mix to $B_t$ :

m = \frac{M \times (B_t - B_c)}{100\,s - B_t}

where $m$ is the weight of sugar or honey to add, $M$ the weight of the must (its volume times its specific gravity), and $s$ the share of sugar in the addition: 1 for table sugar, about 0.92 for corn sugar and 0.80 for honey. The calculator converts specific gravity to Brix and back with the same conversion as the gravity converter.

For example, 20 L of must at 1.075 (about 18.2 °Bx) that should start at 1.090 (about 21.6 °Bx) needs 0.92 kg of table sugar, or about 1.24 kg of honey, and grows to about 20.6 L. Fermented to 1.000, it would reach about 11.8% ABV.

Inside Foambyte, every batch records its gravity readings, so you can follow a cider or mead fermentation from the first reading to the last.

Reference table

Grams of table sugar per liter of must to raise it by 1 to 4 °Brix (columns) from a starting reading (rows)
Start \ raise	+1 °Bx	+2 °Bx	+3 °Bx	+4 °Bx
14 °Bx (1.057)	12	25	38	51
16 °Bx (1.065)	13	26	39	53
18 °Bx (1.074)	13	27	41	55
20 °Bx (1.083)	14	28	42	57
22 °Bx (1.092)	14	29	44	59

Sources

John J. Palmer. How to Brew, Brewers Publications, 2006. Percent solids of corn sugar and honey (table 13); 3rd edition, online version with the author's updates.

Frequently asked questions

What is chaptalization?

Adding sugar to juice or must before fermentation, so the finished drink reaches a higher alcohol level. The term comes from winemaking; cider and mead makers use it too, for example when apples are low in sugar or a mead needs a stronger start.

Is chaptalization allowed?

For home use it usually is, but commercial rules for fermented drinks differ by country and region: some limit how much sugar may be added and others forbid it. Check the rules that apply to you before you sell cider or mead.

Why does the volume grow?

Dissolved sugar takes up space. The calculator works out the weight of must and sugar and divides it by the density at the target gravity, so the final volume includes the added sugar.

Should I add it all at once?

Dissolve the sugar in a little of the must, stir it in well, then measure the gravity again before pitching the yeast. For large additions, add most of it, measure, then add the rest.

Why do I need more honey than sugar?

Honey is about one fifth water, so each kilogram carries less sugar. The calculator uses about 80% sugar for honey and 92% for corn sugar. Honey varies, so measure the gravity after adding it.