Pick a grape variety and style, tell us your batch size, and we'll calculate your exact sugar addition to hit the target — plus reference guidance on fermentation temperature, maceration, SO₂ dosing, and ageing for that style.
Choose from the dropdown below, or browse the full Wine Styles reference page first if you want to compare targets before deciding.
How many liters of finished wine you're aiming for.
Take a hydrometer reading of your actual must/juice and type it in; the calculator works out exactly how much sugar to add to reach the target OG for that style.
Fermentation temperature, maceration (for reds), SO₂ dosing, and ageing schedule are shown as target ranges for the style, not scaled to your batch — they're the same regardless of volume.
"Save recipe" keeps it on your account (free plan: up to 3, shared with the beer calculator). "Download PDF" gives you a printable sheet with the process steps.
OG — starting sugar density of the must, before fermentation. FG — density after fermentation finishes; dry wines land near or below 1.000, sweet wines stay higher. ABV — final alcohol strength. °Brix — sugar concentration, used for icewine and sparkling dosage instead of specific gravity.
Pick a variety and style below, or browse all 58 variety×style profiles with full targets and search →