The Ultimate Winemaking Conversion Cheat Sheet
Winemaking is a fine balance of chemistry, patience, and just the right touch of artistry. Whether you're adjusting sulfite levels, calculating sugar additions, or dialing in acidity, precision is key to crafting the perfect bottle. This guide lays out all the essential conversions, formulas, and an interactive calculator to simplify your winemaking process. Because the less time spent on calculations, the more time we have to enjoy a glass.
Basic Volume Conversions
| Measurement | Teaspoons (tsp) | Tablespoons (tbsp) | Fluid Ounces (fl oz) | Milliliters (mL) | Cups | Pints | Quarts | Gallons |
|---|---|---|---|---|---|---|---|---|
| 1 tsp | 1 | 1/3 | 1/6 | 4.93 | - | - | - | - |
| 1 tbsp | 3 | 1 | 1/2 | 14.79 | - | - | - | - |
| 1 fl oz | 6 | 2 | 1 | 29.57 | 1/8 | - | - | - |
| 1 cup | 48 | 16 | 8 | 237 | 1 | 1/2 | 1/4 | 1/16 |
| 1 pint | 96 | 32 | 16 | 473 | 2 | 1 | 1/2 | 1/8 |
| 1 quart | 192 | 64 | 32 | 946 | 4 | 2 | 1 | 1/4 |
| 1 gallon | 768 | 256 | 128 | 3,785 | 16 | 8 | 4 | 1 |
Winemaking-Specific Conversions & Formulas
| Conversion | Formula / Approximate Value |
|---|---|
| Campden Tablet (1 per gallon) | ~30 ppm free SO₂ |
| Target Sulfite Levels | 50 ppm (short-term) / 100-150 ppm (long-term) |
| 1 lb Table Sugar (Sucrose) in 1 Gallon | ~1.046 SG boost |
| Brix to Specific Gravity | SG = (Brix / (258.6 - (Brix / 258.2) × 227.1)) + 1 |
| Tartaric Acid Addition | 1 g per liter (~3.8 g per gallon) lowers pH ~0.1 |
| Recommended Wine Yeast Pitching Rate | 0.75M cells/mL/°Brix (White) / 1.5M cells/mL/°Brix (Red) |
Bottling Guide for Winemakers
| Batch Size | 750ml Bottles | 1L Bottles |
|---|---|---|
| 1 Gallon | 5 | 4 |
| 5 Gallons | 25 | 20 |
| 10 Gallons | 50 | 40 |
| 15 Gallons | 75 | 60 |
Interactive Winemaking Conversion Calculator
Use this interactive tool to quickly convert between different volume measurements, sugar additions, and sulfite levels.
Why Precision Matters in Winemaking
Winemaking is a game of patience and chemistry. A little too much or too little of any ingredient can alter the final character of your wine. So do yourself a favor and keep accurate records and use precise conversions so that each bottle is as good as (or better than) the last.