π― Mead Calculator
Enter batch volume and honey weight to compute original gravity (OG), potential ABV, water to add, residual sugar and sweetness. Switch between metric and US units. 100% client-side, no data uploaded.
How it works
Honey is assumed to contribute about 292 gravity points per litre of must (a traditional rule of thumb is ~1 lb honey per gallon β SG 1.035).
Original gravity OG = 1 + honey(kg/L) Γ 0.292; potential ABV β gravity points Γ 0.13125 (assuming FG 1.000).
Actual ABV is the smaller of potential ABV and yeast tolerance. Residual sugar β (potential β actual) Γ 17 g/L, which determines dry / semi-sweet / sweet.
FAQ
How much original gravity does each kg of honey contribute?
Honey contributes roughly 292 gravity points per litre of must. So 0.12 kg/L raises OG by about 35 points (SG β 1.035), and OG = 1 + honey kg per litre Γ 0.292.
How do I convert original gravity (OG) to ABV?
Assuming full fermentation (FG=1.000), potential ABV β OG gravity points Γ 0.13125. 1088 points gives about 11.5% ABV. A lower yeast tolerance caps actual ABV and leaves more residual sugar.
Why is actual ABV lower than potential ABV?
Yeast has an alcohol tolerance limit (commonly 12%β18%). When potential ABV exceeds it, fermentation stops early and residual sugar remains, so the mead is sweeter and actual ABV is limited by yeast tolerance.
How is the water amount calculated?
Honey density is about 1.42 kg/L, so honey volume = honey weight / 1.42. Water to add = target batch volume β honey volume. Example: 5 L batch + 1.5 kg honey β honey ~1.06 L β add ~3.94 L water.