Lena Savoie
Alcohol by volume (ABV) is a measure of the percentage of alcohol in a beverage. ABV is typically calculated by measuring the density of the liquid with a hydrometer or its sugar content with a refractometer. These instruments are used to determine the volume of alcohol in the drink, which can then be divided by the total volume of the drink to calculate the ABV. For example, to find the ABV of a cocktail with 1.5 ounces of alcohol and 8.5 ounces of soda water, you would first multiply the volume of alcohol by its ABV, then divide that number by the total volume of the drink, and finally multiply by 100 to get the ABV of the cocktail.
| Characteristics | Values |
|---|---|
| Method | Hydrometer |
| Process | Submerge the hydrometer tube into a container with a sample of your alcoholic beverage |
| The tube will sink depending on how dense your alcoholic liquid is | |
| The density of the alcoholic liquid will change during fermentation, as sugar gets converted into alcohol | |
| Alternative Method | Refractometer |
| Alternative Process | Measure the degree to which light changes direction when hitting the liquid |
| The amount of sugar and alcohol in the liquid will affect how light refracts in it | |
| ABV Calculation | Multiply the volume of alcohol by the ABV percentage |
| Divide the volume of alcohol by the total volume of the drink | |
| Multiply the result by 100 to get the final ABV percentage |
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What You'll Learn
Using a hydrometer
A hydrometer is a tube-like instrument used to calculate the percentage of alcohol by volume (ABV) in a beverage. It measures the density of a liquid, which is known as specific gravity. This measurement indicates the ratio between the weight of the liquid and that of water for a given volume.
To use a hydrometer, you need to take two specific gravity measurements: one before fermentation (initial gravity) and one after fermentation (final gravity). The initial gravity reading is taken after cooling the wort and before pitching the yeast. The wort is placed in a test tube, and the hydrometer is dropped in to take the reading. The hydrometer will float at a certain depth, depending on the density of the liquid. The final gravity reading is taken at the end of the fermentation process.
To calculate the ABV, subtract the final gravity from the original gravity and multiply the result by 131.25. This formula can be adjusted using temperature correction charts if the liquid's temperature differs from the hydrometer's calibration temperature of 60°F (15.5°C).
It is important to note that the hydrometer measures the density of the liquid, which changes during fermentation as sugar is converted into alcohol. Therefore, the hydrometer will sink more after fermentation due to the presence of alcohol, which has a lower density than the sugar/water mixture.
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Using a refractometer
A refractometer is a device that can be used to measure the concentration of substances dissolved in a liquid. When light hits a liquid, it changes direction, a phenomenon known as refraction. Refractometers measure the degree to which the light changes direction. In an alcoholic beverage, the amount of sugar and alcohol affect how light refracts in the liquid.
Homebrewers, whiskey makers, wine makers, and wine grape growers use refractometers to measure the concentrations of sugar in the wort—the liquid extracted from the mashing process when brewing beer and whiskey. A refractometer will have a built-in measurement scale, usually called the Brix scale or the similar Plato scale, that indicates the concentration of sugar.
Refractometers are commonly used to measure the starting sugar concentration before fermentation and less so afterward because it requires more extensive corrections compared to hydrometer measurements and is less precise post-fermentation. To get an accurate ABV, numerous factors must be taken into account, including temperature, the amount of alcohol produced, and other ingredients.
To use a refractometer, you'll need just a few drops of your liquid. Place the drops on the prism of the refractometer and hold the device up to the light. Then, look through the eyepiece to get the reading. Some refractometers feature automatic temperature compensation, which makes it easier to get fast, accurate results without needing to control the liquid's temperature.
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Calculating ABV with volume and proof
Alcohol by volume (ABV) is a measure of the percentage of alcohol in a beverage. ABV can be calculated in several ways, depending on the equipment and information available.
One method for calculating ABV involves using a hydrometer, a small weighted tube with a numerical scale. The hydrometer is submerged in a sample of the alcoholic beverage, and it will sink to a certain depth depending on the density of the liquid. The density of the liquid changes during fermentation as sugar is converted to alcohol, so the ABV can be calculated based on the gravity change before and after fermentation.
Another method for calculating ABV involves using a refractometer, which measures the degree to which light changes direction when passing through a liquid. The refractometer can be used to measure the concentration of sugar in the liquid, which can then be used to calculate the ABV. This method is often used by homebrewers and wine grape growers.
For those without access to a hydrometer or refractometer, a simple formula can be used to calculate the ABV of a drink. First, determine the volume of alcohol in the drink, then the total volume of the drink, and finally, divide the volume of alcohol by the total volume of the drink. For example, if you have a drink with 1.5 ounces of alcohol and a total volume of 10 ounces, the ABV would be 6%.
It's important to note that the proof system is common in the United States, while many other countries use the ABV system. To convert proof to ABV, divide the proof by 2 in the US, or multiply it by 1.2 in the UK. For example, 100-proof alcohol is equal to 50% ABV in the US and 57.15% ABV in the UK.
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ABV by gravity change
Alcohol by volume (ABV) can be estimated by taking two gravity readings and performing some simple calculations. This method assumes that the change in specific gravity is caused by the production of ethanol and carbon dioxide from the fermentation of glucose.
The first step is to take an original gravity (OG) reading before fermentation begins. This can be done using a hydrometer or a refractometer. The OG reading measures the density of the solution, which is primarily made up of water and sugar from the malt.
After fermentation, a final gravity (FG) reading is taken. This reading will be lower than the OG reading because the sugar has been converted into ethanol and carbon dioxide. The difference between the OG and FG readings can be used to estimate the amount of ethanol produced.
To calculate the ABV, the difference between the OG and FG readings is divided by the OG reading and then multiplied by 100. This will give the percentage of alcohol by volume in the solution.
It's important to note that these calculations are only approximations and that the actual ABV can only be proven through chemical analysis of the final product. Additionally, the relationship between specific gravity change and ABV produced is not linear, so larger deviations are observed for higher-gravity beers.
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Alcohol proof
The term "alcohol proof" refers to a measure of the alcohol content of a beverage. The use of the term "proof" to describe alcohol content has a long history. The term dates back to 16th-century England, when a basic "burn-or-no-burn" test was used to determine if a liquid was "above proof" or "under proof". If an alcohol-containing liquid ignited, it was considered "above proof", and if it did not, it was considered "under proof". A liquid just alcoholic enough to maintain combustion was defined as 100 proof.
Another early method for testing alcohol content was the "gunpowder method". Gunpowder was soaked in a spirit, and if the gunpowder could still burn, the spirit was rated "above proof". This test is based on the fact that potassium nitrate, a chemical in gunpowder, is significantly more soluble in water than in alcohol.
In the 19th century, a more scientific methodology was introduced, and the threshold for high alcohol content was set at 57.06% by volume, which was considered equivalent to 100 proof. To determine if a spirit contained more or less than 100 proof, the gravity and density of the spirit were precisely measured. Spirits with more than 100 proof were taxed at a higher rate.
In the United States, the proof is defined as twice the percentage of alcohol by volume (ABV). For example, a spirit with 40% ABV is considered 80 proof. In the United Kingdom, the ABV system has been used to measure alcohol content since the 1980s, replacing the previous system of proof. In the UK, proof is calculated as 1.75 times the percentage of ABV. So, a drink with 40% ABV would be considered 70 proof in the UK.
Today, liquor is typically sold with labels stating the percentage of alcohol by volume, and the use of proof as a measure of alcohol content is now mostly historical and linguistic. However, proof is still important for consumers and regulators to understand the strength of an alcoholic beverage, and it plays a role in regulating the sale and distribution of alcohol.
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Frequently asked questions
The formula for calculating the percentage of alcohol by volume involves dividing the volume of alcohol by the total volume of the drink.
A hydrometer or a refractometer can be used to calculate the percentage of alcohol by volume. A hydrometer measures the density of the liquid, whereas a refractometer measures the degree to which light changes direction when it hits a liquid.
When mixing two alcoholic drinks, you can calculate the final percentage of alcohol by volume by multiplying the volume of each drink by its ABV and then adding the volumes of alcohol together. You then divide this number by the total volume of the mixed drink.
To dilute an alcoholic drink with water to a target ABV, multiply the volume of the alcoholic drink by the difference between the initial and final ABV, and then divide this number by the difference between the initial ABV and 0%. Multiply the resulting volume of water by 100 and add it to the volume of the alcoholic drink to get the total volume of the drink. Finally, divide the volume of alcohol by the total volume of the drink to get the final ABV.
