Conversion Tables

Conversions:

Wine
Volume and weight
Adding acid
Sweetening
Temperature
Blending
SG, sugar / litre and alcohol
Must and sugar / litre

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Wine

 1 °Oë                = 2.7   g sugar/l
 1 % alcohol          = 19    g sugar/l
 1 % acid             = 10    g/l
 SG water             = 1000  kg/m³
 1 kg sugar dissolved = 0.625 l

Volume and weight

US system - Metric system
1 cup = 237 ml 1 gallon = 3.79 l 1 ounce (oz) = 28.35 g 1 fl. ounce (fl. oz) = 29.57 ml 1 pint = 0.47 l 1 pound (lb) = 453.6 g 1 quart = 0.946 l 1 teaspoon (tsp) = 5 g

Imp. system - Metric system
1 gallon = 4.54 l 1 ounce (oz) = 28.35 g 1 fl. ounce (fl. oz) = 28.4 ml 1 pint = 0.568 l 1 pound (lb) = 453.6 g 1 quart = 1.136 l

Note: The Imp. and US systems use the same "oz" and "lb" (i.e. avoirdupois).

Adding acid

The following table indicates how much the TA of a wine or must changes when 1 gram of acid per liter is added.

Adding acid
Kind of acid	TA increase per g/l
Tartaric	1.00
Malic	1.12
Citric	1.17

Sweetening

The following table can be used as a guideline when sweetening wine. More info about making sweet wines can be found in the Sugar and alcohol chapter.

Sweetening
Sweetness	SG
Dry	<1000
Medium dry	1000-1010
Medium sweet	1010-1020
Sweet	1020-1030
Dessert	1030-1040

Temperature

The table below can be used for converting temperatures from degrees Fahrenheit (US system) to degrees Celsius (Imp. and Metric system) and back.

Temperature table
Degrees Fahrenheit	Degrees Celcius
10	-12.2
20	-6.7
30	-1.1
40	4.4
50	10.0
60	15.6
70	21.1
80	26.7
90	32.2
100	37.8

Blending

The following formulas related to the Pearson square can be used to calculate the blending proportion for two musts or wines. More explanation about raising the acid level or lowering the acid level of a wine or must can be found in the Acids chapter. The proportion for raising or lowering the alcohol content of a wine by means of blending can be calculated on exactly the same way.

Pearson square
	A = Value wine 1
	B = Value wine 2
	C = Value wanted
	D = Part of wine 1
	E = Part of wine 2
	D = C - B E = A - C proportion = D : E

SG, sugar / litre and alcohol

This table can be used for calculating the amount of sugar to be added to the must before and during fermentation.
More explanation about sugar and alcohol calculations can be found in the Sugar and alcohol chapter.

Hydrometer table
Specific gravity (S.G.)	Potential %vol alcohol	Grammes sugar / litre
1010	0.9	12.5
1015	1.6	25
1020	2.3	44
1025	3.0	57
1030	3.7	76
1035	4.4	95
1040	5.1	107
1045	5.8	120
1050	6.5	132
1055	7.2	145
1060	7.8	157.5
1065	8.6	170
1070	9.2	182.5
1075	9.9	195
1080	10.6	208
1085	11.3	225
1090	12.0	240
1095	12.7	252
1100	13.4	265
1105	14.1	277
1110	14.9	290
1115	15.6	302.5
1120	16.3	315
1125	17.0	327.5
1130	17.7	340
1135	18.4	352

Must and sugar / litre

The following table can be used for roughly approximating the amount of sugar present in the must, when not using hydrometer readings.
Amounts of sugar in grammes / litre mentioned are juice values. These are averages, actual sugar content may differ quite substantially as it depends on numerous factors like the weather, place of growth, etc.
The computations are basically the same.
More explanation about SG, sugar, and alcohol calculations can be found in the Sugar and alcohol chapter.

Must and Sugar / litre table
Type of must	Grammes sugar / litre
Apples	120
Bilberries	75
Blackberries	50
Blackcurrants	75
Cherries (sweet)	140
Cherries (sour)	112
Elderberries	77
Gooseberries	60
Grapes	180
Lemons	10
Mulberries	92
Oranges	100
Peaches	70
Pears	105
Plums	66
Quinces	76
Raspberries	30
Redcurrants	78
Rhubarb	20
Rosehips	214
Sloes	70
Strawberries	72