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The Mead Calculator

Mead Batch Calculation Utility V1.1
Check the items you know, and supply the data.    The results are automatically supplied if possible.
For help, click here.
SHADED areas are the most commonly used areas.
A new must? (fixed gravity) - check/enter the "Additional Sugars" and "Target Gravity"
A new must? (fixed volume) - check/enter the "Additional Sugars" and "Target Volume"
Adding to an existing must? - check/enter the "Current Gravity", "Additional Sugars" and one or both of the "Targets"
- If BOTH Gravity and Volume targets are checked, the next available "Additional Sugars" is calculated
Preferences for Measurements: Metric US Imperial
Temperature of Must
Target Gravity

Target Volume
Additional Sugars #1
Sugars Content: %
Additional Sugars #2 (Optional)
Sugars Content: %
Additional Sugars #3 (Optional)
Sugars Content: %
Additional Sugars #4 (Optional)
Sugars Content: %
Current Gravity (optional)
Current Volume (optional)

Potential Alcohol Conversion
Original Gravity:
Final Gravity:

Blending Calculation Utility
Enter 4 or 5 values, then
click which result is required.

The blended Value must be between Value#1 and Value#2.
Units: SG BRIX Baume %ABV %ABW Other
Value #1
  Volume #1
  Blended Value
Value #2
  Volume #2
Total Volume


  1. John Rigney

    Who knows what I have done! I started with five gallons of local cider and 8 pounds of honey. Original gravity of this was 1.084. I reracked after a month, added another gallon of cider and then let it sit for six months on the advice of a local brew master. I just recently bottled a third of it for still cyser and gave the rest priming sugar and will then bottle this. The final or current gravity as I added the priming sugar was 1.012. What can I expect from the change of gravity for a current alcohol content or from the remaining change?

    • paul

      I’ve done that man. It’s going to be good, but it’s going to taste a lot like apple wine.
      I make a very simple but heady mead. I use 12 pounds of honey in 2.5 gallons of water and pitch lalvin 71b-122 yeast. It can take the high alcohol content. I let it sit for about four months. The result is a sweet strong mead around 20% abv. If you can drink a 20 oz viking mug of this stuff, you’re a warrior indeed!

  2. Jim Baranski

    The Mead Calculator says to use 2 lbs of sugar per gallon to get 12% ABV. I.E. 100 lb sugar for 50 gallons. The tables in a book I have say to use 2 lb 6 oz per gallon (C.J.J.Berry First steps in winemaking). That is sugar added IN a gallon accounting for the increased volume, rather then sugar added TO a gallon which would be 2 lbs 12 oz per gallon, which would add 27 fl oz volume per gallon.

    • Vicky Rowe

      Keep in mind that mead uses honey as the main fermentable, it’s not generally recommended to add sugar, that is a wine thing.

  3. stuart

    really big thankyou for the calculator !!!

    dumped 4 litres of apple juice, jar of honey, fermented (and after much searching online found here (stood on hydrometer (> …not when pissed honest!);

    nice to know i will be fuelled with ‘12.34% ABV’ “apfel wine” prior to another rubbish christmas with family.


    • Vicky Rowe

      You are very welcome, I’m glad it helped!! I’m working on finding someone to create the calculator as an app as well.

  4. Jake

    Is there any way to measure the ABV when using cider instead of water (trying to make a cyser). Thanks

    • Vicky Rowe

      Hi Jake! Yes, you’ll need to use a hydrometer to measure both your initial SG and your final SG to get your ABV on a batch.


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