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Brix, SG, Baume and Oechsle
Convert between every sugar scale in use, and see the potential alcohol as the range it really is.
Specific gravity
1.0965
Baume
12.78 °Be
Oechsle
96 °Oe
Potential alcohol
12.7 to 13.8%
Potential alcohol is a range because the conversion depends on yeast strain, nutrition and temperature. Any calculator giving you one confident figure is hiding that.
Relation used
Standard density relations and the ASBC polynomial. If another calculator gives you a different answer, this is usually why. Neither is wrong; they are different published relations describing the same chemistry, and the useful thing is knowing which one produced the number in front of you.
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