Brix Sugar Converter
Convert Brix degrees to sugar content, specific gravity, and other brewing/winemaking scales
Sugar Content
Sugar
125.76g
Calories (from sugar)
503.04 cal
Density
1.048 g/ml
Potential Alcohol
6.6%
Scale Conversions
Specific Gravity
1.0484
Plato (°P)
12°P
Oechsle (°Oe)
48.4°Oe
Baumé (°Bé)
6.69°Bé
Typical Brix Values
| Product | Brix Range | Notes |
|---|---|---|
| Grapes (wine) | 22-26°Bx | Higher for sweet wines |
| Apples (cider) | 11-15°Bx | Higher for sweeter cider |
| Oranges | 10-14°Bx | Fresh juice standard |
| Strawberries | 7-12°Bx | Ripe berries |
| Watermelon | 9-12°Bx | Sweet ripe melon |
| Tomatoes | 4-8°Bx | Sweet varieties higher |
| Mango | 14-20°Bx | Tropical sweet |
| Pineapple | 12-17°Bx | Ripe fruit |
| Honey | 70-80°Bx | Natural variation |
| Maple Syrup | 66-68°Bx | Grade A standard |
About These Scales
Brix (°Bx): Measures sugar content as percentage of total weight. 1°Bx = 1g sucrose per 100g solution.
Plato (°P): Used in brewing, nearly identical to Brix for practical purposes.
Specific Gravity (SG): Ratio of solution density to water. Used to track fermentation progress.
Oechsle (°Oe): German scale for grape must, equals (SG-1)×1000.
Baumé (°Bé): French scale historically used for wines and other liquids.