Specific Gravity / Potential Alcohol Tables
Keep in mind that, as a rule, your yeast will not ferment out beyond its means. If you use a 12% yeast, count on 12% alcohol. If you use a 12% yeast, and the amount of sugar listed for 12%, you will get a DRY finished product. Use the following tables to help guide you in the amount of initial sugars and types of yeasts you use. Click here to view the yeast research page.
| Specific Gravity |
Potential Alcohol |
Cane-Sugar/gallon (Cups)/(TBSP) |
Corn-Sugar/gallon (Cups)/(TBSP) |
Honey/gallon (Cups)/(TBSP) |
| 1.000 |
0.0 |
0 / 0 |
0 / 0 |
0 |
| 1.005 |
0.0 |
0 / 3 |
0 / 7.5 |
0 |
| 1.010 |
0.9 |
0 / 6 |
0 / 15 |
0 |
| 1.015 |
1.6 |
0 / 9 |
1 / 6.5 |
0 |
| 1.020 |
2.3 |
0 / 12 |
1 / 14 |
0 |
| 1.025 |
3.0 |
0 / 15 |
2 / 5.5 |
0 |
| 1.030 |
3.5 |
1 / 2 |
2 / 13 |
0 |
| 1.035 |
4.0 |
1 / 5 |
3 / 4.5 |
0 |
| 1.040 |
4.9 |
1 / 8 |
3 / 12 |
0 |
| 1.045 |
5.3 |
1 / 11 |
4 / 3.5 |
0 |
| 1.050 |
6.1 |
1 / 14 |
4 / 11 |
0 |
| 1.055 |
6.9 |
2 / 1 |
5 / 2.5 |
0 |
| 1.060 |
7.5 |
2 / 4 |
5 / 10 |
0 |
| 1.065 |
8.1 |
2 / 7 |
6 / 1.5 |
0 |
| 1.070 |
8.9 |
2 / 10 |
6 / 9 |
0 |
| 1.075 |
9.4 |
2 / 13 |
7 / 0.5 |
0 |
| 1.080 |
10.2 |
3 / 0 |
7 / 8 |
0 |
| 1.085 |
10.9 |
3 / 3 |
7 / 15.5 |
0 |
| 1.090 |
11.5 |
3 / 6 |
8 / 7 |
0 |
| 1.095 |
12.2 |
3 / 9 |
8 / 14.5 |
0 |
| 1.100 |
13.0 |
3 / 12 |
9 / 6 |
0 |
| 1.105 |
13.7 |
3 / 15 |
9 / 13.5 |
0 |
| 1.110 |
14.2 |
4 / 2 |
10 / 5 |
0 |
| 1.115 |
15.0 |
4 / 5 |
10 / 12.5 |
0 |
| 1.120 |
15.7 |
4 / 8 |
11 / 4 |
0 |
| 1.125 |
16.2 |
4 / 11 |
11 / 11.5 |
0 |
| 1.130 |
17.1 |
4 / 14 |
12 / 3 |
0 |
| 1.135 |
17.8 |
5 / 1 |
12 / 10.5 |
0 |
| 1.140 |
18.4 |
5 / 4 |
13 / 2 |
0 |
| 1.145 |
19.0 |
5 / 7 |
13 / 9.5 |
0 |
| 1.150 |
19.9 |
5 / 10 |
14 / 1 |
0 |
| Anything |
After |
This Is For |
Residual |
Sweetness |
| 1.155 |
20 |
0 |
0 |
0 |
| 1.160 |
20 |
0 |
0 |
0 |