Calculator
Formula used
- Brix to SG: SG = 1 + Brix / (258.6 − (Brix/258.2)×227.1)
- SG to Brix: Brix = 182.4601·SG³ − 775.6821·SG² + 1262.7794·SG − 669.5622
- Temperature-corrected SG: SGcorr = SGobs × f(Tsample)/f(Tcal), where f(T)=1.00130346−0.000134722124T+0.00000204052596T²−0.00000000232820948T³ using °F.
- Estimated sugar (g/L): g/L ≈ (Brix/100) × (SG × 1000) near room temperature.
How to use this calculator
- Select a calculation type that matches your measurement.
- Enter Brix, SG, or observed SG as required.
- If correcting a hydrometer reading, enter temperatures and units.
- Press Calculate to display results above the form.
- Use Download CSV or Download PDF to save results.
Example data table
| Mode | Input | Temperature | Output (approx) |
|---|---|---|---|
| Brix → SG | Brix = 12.0% | — | SG ≈ 1.048 |
| SG → Brix | SG = 1.060 | — | Brix ≈ 14.7% |
| Hydrometer correction | Observed SG = 1.050 | Sample 30°C, Cal 20°C | Corrected SG ≈ 1.052 |
Article
1) Understanding specific gravity for sugar solutions
Specific gravity (SG) compares a liquid’s density to water. Pure water near room temperature is close to 1.000. When sugar dissolves, density rises, so SG increases. In kitchens and labs, SG helps estimate concentration, track dilution, and maintain consistent syrup and beverage profiles.
2) Typical Brix and SG ranges in production
Light beverages often sit around 8–14 °Bx, roughly 1.032–1.057 SG. Brewing wort can reach 10–20 °Bx, about 1.040–1.083 SG. Simple syrup is commonly 50 °Bx or higher, where SG can exceed 1.22. These ranges vary with dissolved solids and temperature.
3) Why sucrose Brix differs from “total soluble solids”
Brix is defined for sucrose by mass, but refractometers read refractive index. Juices, honey, and flavored syrups contain acids, proteins, and other solutes that shift refractive index. You may still use Brix-like readings for process control, but treat them as “soluble solids” rather than true sucrose percentage.
4) Converting between Brix and SG with practical accuracy
This calculator uses common brewing-grade conversion approximations. They perform well for typical sugar solutions and are convenient for quick estimates. For high-precision lab work, use temperature-controlled densitometry or published tables matched to your solute mix. Always keep measurement conditions consistent during comparisons.
5) Hydrometer calibration temperatures and what they mean
Hydrometers are calibrated at a reference temperature, often 20 °C (68 °F) or 15 °C (59 °F). If you read SG at a different sample temperature, the hydrometer and liquid density shift slightly. Correcting to the calibration temperature improves batch-to-batch comparability and logging reliability.
6) Temperature effects and correction workflow
Warmer liquids are less dense, so an uncorrected warm reading can understate SG. Enter your observed SG, sample temperature, and calibration temperature, then apply the correction mode. If possible, let samples cool closer to calibration temperature to reduce correction magnitude and minimize potential reading error.
7) Estimating sugar mass per liter for batching
The estimate g/L ≈ (Brix/100) × (SG × 1000) offers a handy batching number. For example, 12 °Bx at SG 1.048 gives about 126 g/L of sugar. Use this for quick recipe scaling, but weigh ingredients when exact formulation is required.
8) Quality checks, logging, and repeatability tips
Rinse and dry instruments, avoid bubbles, and read meniscus consistently. Record temperature alongside SG or Brix. Re-check with a second measurement when values are near specification limits. Exporting CSV helps build a batch history, spot drift, and validate that dilution steps match your target concentrations.
FAQs
1) What is the difference between Brix and specific gravity?
Brix estimates concentration as a percent by mass for sucrose. Specific gravity compares liquid density to water. Both rise as sugar increases, but they measure different physical properties and can diverge for non-sucrose mixtures.
2) Can I use this for honey or fruit juice?
You can use it for process control, but accuracy may drop. Non-sucrose solutes change refractive index and density differently. Treat results as approximate “soluble solids” and validate against your preferred reference method.
3) Which hydrometer calibration temperature should I enter?
Use the calibration temperature printed on your hydrometer stem or packaging. Common values are 20 °C and 15 °C. If you cannot find it, assume 20 °C and note the assumption in your logs.
4) Why does corrected SG sometimes increase?
If your sample is warmer than the calibration temperature, the liquid is less dense and the hydrometer floats lower. The correction adjusts the reading upward to estimate what the SG would be at the calibration temperature.
5) How accurate are the conversions?
They are practical approximations for typical sugar solutions. Expect small differences versus tables or lab instruments, especially at high concentrations. For tight specifications, measure with a temperature-controlled density meter or validated reference tables.
6) What Brix range is realistic for syrups?
Simple syrups commonly fall around 50–67 °Bx depending on the recipe and sugar type. Higher concentrations can approach crystallization risk. Always confirm with your instrument and temperature conditions for consistent production results.
7) How do I log results for batches?
Run the calculation, then download the CSV for your batch record. Include lot number, temperature, and instrument used. Over time, logs help identify trends, equipment drift, and the impact of ingredient or water changes.