Fermentation Calculator
Nov 25th 2024
The following is a simple calculator that can be used to predict the final ABV of a simple fermentation with a non-fermentable sugar backsweetening. It also provides very rough estimates for the acid content, based on a dataset that I manually created via paper-napkin math and reading scientific papers from wine labs.
To use, fill out the cells that are shaded red. Column O is how much of each fluid you place in the primary fermentation. B38 is the estimated alcohol tolerance in percent for your yeast. B38 is how much xylitol backsweetening sugars are added (see A29).
The calculator does not account for volume lost during the process in any way. pH is not accurate in the slightest. I tried to get pH to work, but the weak-acid chemistry was just too hard to calculate accurately.
Download the calculator here: