Brix to Specific Gravity Converter
Specific gravity and dissolved sugar of a juice, must or wort from a refractometer reading in degrees Brix.
Results
Specific gravity
1.0830
Gravity points
83.0
Dissolved sugar
216.6
g/L
The dashed line marks the value you entered.
What this tool does
Degrees Brix is grams of sugar per 100 grams of solution, which is what refractometers in winemaking, brewing and fruit growing read; hydrometers read specific gravity instead. The conversion is not linear, so the usual '4 points per Brix' rule drifts at higher sugar levels — 20 °Bx is about 1.083, 25 °Bx about 1.106. The grams per litre multiply the Brix by the solution's own density. This is for unfermented liquids: once alcohol is present a refractometer reads too high and needs a separate correction.
Formula
SG = 1 + Bx ÷ (258.6 − (Bx ÷ 258.2) × 227.1) · sugar (g/L) = Bx × 10 × SG
Variables
| Symbol | Meaning | Unit |
|---|---|---|
bx | Degrees Brix | °Bx |
SG | Specific gravity | — |
GP | Gravity points | — |
SU | Dissolved sugar | g/L |
Worked example
- Degrees Brix20 °Bx
- Specific gravity1.0830
- Gravity points83.0
- Dissolved sugar216.6 g/L
Limitations
- The default values are typical reference figures, not measurements of your situation. Replace them with your own data whenever you have it.
- The calculation runs at full precision and only the display is rounded. If you copy an intermediate value and retype it, small differences can appear.