- Specific Gravity - Sugar Conversions Brix (°Bx) is a graduated scale, used on a hydrometer, which indicates the weight of sugar per volume of solution at a given temperature. Baumé(Bé°) is a hydrometer scale used to measure the specific gravity of liquids. It's convenient because it gives winemakers an estimate of finished alcohol levels
- es the amounts of sweetener and/or water to add to a given must to achieve a target specific gravity (SG) and volume. Alternatively, the resulting SG and volume can be calculated from the specified sweetener and water additions. The sweetener can be either sugar, honey, or concentrate
- e the % abv of a fermentation. You will need to know the starting gravity and finishing (or current) gravity
- The fifth methods accounts for 3 degrees Brix (0.021 degrees specific gravity) of non-sugar solutes and 51.1% by weight alcohol yield. This method has was advocated by UC Davis in the past. Brix is calculated based on the relationship: Brix = 220×(SG - 1) + 1.6 Hydrometer Temperature Correction Tabl
- e approximately how much sugar to add (use column on right)
- If you type the sugar content into one of the four stated units and click Calculate or press the enter key, the other units will be calculated, as well as the alcohol content. You can also enter the alcohol content and calculate the corresponding sugar concentration

The specific gravities of gases usually are compared to dry air which generally has a density of 1.29 g per litre. The specific gravity of all other materials is compared to water as a fraction heavier lighter or heavier density. Calculating Specific Gravity. The following formula is used to calculate the specific gravity of a material. SG = ρ. This calculator can be used to get an approximate specific gravity reading of your wort AFTER fermentation has begun or completed. This is required because any alcohol present in the wort or beer will alter the degree to which light is bent while passing through the refractometer, altering the reading The specific gravity calculator determines the relative density of a substance compared to cold freshwater; very useful for knowing if a material floats or sinks, or estimating the amount of alcohol in your homebrew beer Brix Conversion Calculator Converts Brix to Specific Gravity and Specific Gravity to Brix. Some hydrometers have only one or the other, which is where this calculator comes in. Computes potential alcohol by volume (for use in dry wines). The Plato and Balling scale are very close to the Brix scale and can be used here interchangeably * If you don't have a refractometer but you do have a hydrometer you will have to do this calculation before you use this calculator*. The basic formula is ABV = (OG - FG) * 131.25 - OG means Original Gravity and FG means Final Gravity. If you want totally dry wine then the FG will be 1.000. Let's say your must is 1.080 and you want a very dry wine

- Calculator Notes. ABV readings assume that the Brix and/or Specific Gravity values are before any fermentation has taken place. Maximum ABV assumes that 100% of the sugar was converted to alcohol (FG=1.000). While this is uncommon, certain yeasts can go this far. Expected ABV assumes 80% attention (AA)
- The calculator supports Plato and SG for inputs and reports apparent attenuation, calories, and the OG/FG in both sugar scales. The calories equation is independent of the ABV equation, and is derived from [Caloric Content, Beer-33 in: American Society of Brewing Chemists, 1992, Methods of Analysis of the ASBC
- Your hydrometer measures how much sugar is in water. Water normally has a specific gravity of 1.000. Increasing amounts of sugar raise this gravity. As the yeast eat the sugar, the gravity lowers
- Density of Sugar Factory Products. The tables below give the approximate range of densities for selected cane factory products. This data is taken from multiple sources including Hugot and Tromp. Sugar Cane lb/ft 3 kg/m 3; Whole stick cane, tangled and tamped down as in a cane transport vehicle: 12.5: 200.2
- Sugar Addition Chart. This is a handy chart used by winemakers to find the correct amount of sugar to add to their wines. Just measure the specific gravity of the must and add sugar to the level of alcohol you wish

cg = current **specific** **gravity** cb = current Brix reading (refractometer) NOTE The 0.93 conversion factor was added based on experimental results to make the alcohol prediction for this particular **calculator** more accurate. The residual **sugar** (in grams per litre) is calculated thus: residual **sugar** = **specific** **gravity** * true bri The specific gravity of any liquid is referred to its density when compared to water. Now, in the case of beer, various factors attributed to the thickness of a brew. Your beer has traces of sugar, starches, hops, malts, oil, and minerals calculate Calculators expand_more. Alcohol Content Gravity Adjust Hydrometer Correction Refractometer Correction Sugar Priming/Kegging Yeast Pitch Rate Sanitiser Dilution swap_horiz Converters expand_more. Specific Gravity Colour Diastatic Power Parti Gyle Weight Temperature Volume Pressure settings Unit System. Measuring Sugar content in grape juice (1997), Concepts in Wine Chemistry by Yair Margalit, Ph.D. - (The wine Appreciation Guild); Techniques for chemical analysis and quality monitoring during winemaking (2000) by Patrick Iland, Andrew Ewart, John Sitters, Andrew Markides and Nick Bruer - (Patrick Iland Wine Promotions)

- The specific gravity is the ratio of the density of a liquid to the density of water. Water has a specific gravity of 1.000. In case of wine, as you add sugar (water soluble) the specific gravity increases, for example 1.015. The specific gravity indicates the amount of fermentable sugar or potential alcohol in the must (or wine)
- - check/enter the Current Gravity, Additional Sugars and one or both of the Targets - If BOTH Gravity and Volume targets are checked, the next available Additional Sugars is calculate
- e the alcohol by volume of a batch of cider. The specific gravity readings (or brix if you prefer) are taken using a hydrometer before and after fermentation
- Sugar has about 45 ppg. That's gravity points per pound per gallon. So, one lb. of sugar in one gal. of water will give you a specific gravity of about 1.045. That is the known scale. 2 lb. in 1 gal. gives you 1.090, etc
- ABV and Gravity Calculator. Calculates alcohol by volume given a change in specific gravity. Enter your original gravity (OG) reading and your final gravity reading (FG) and you can calculate the ABV of your batch. Current shipping time. Menu (866) 936-8582 support@homebrewsupply.com
- e approximately how much sugar to add (use table below). Example: If your current gravity is 1.075 (24.5 oz. sugar per gal), and.

The density will be displayed as a specific gravity ratio in the lower text box. Formula. The conversion formula used by this tool is: SG = ρ / ρ 0. Symbols. ρ = Density of substance in kgm-3; ρ 0 = Density of pure water (1000 kgm-3 @4°C) SG = Specific gravity (e.g. pure water = 1) Density of Substance (ρ Specific Gravity - Temperature correction Hydrometers are used by winemakers to determine the sugar content of wine, grape must and juice, and they're also used in soil analysis. For better accuracy, the reading of the hydrometers must be corrected according to the temperature because the density of a liquid changes with temperature

Specific Gravity - Sugar Conversions Brix ( ° Bx) is a graduated scale , used on a hydrometer, which indicates the weight of sugar per volume of solution at a given temperature. Baume (Bé ° ) is a hydrometer scale used to measure the specific gravity of liquids Brix & Specific Gravity Conversion Calculator Many hydrometers and refractometers may provide a reading in degrees Brix instead of standard gravity. Brix is simply another unit measuring the amount of dissolved sugars can be converted to standard gravity using the following calculator The Fortification Point Calculator determines 1) the specific gravity (SG) at which to stop an active fermentation to yield the desired level of residual sugar in a fortified wine, and 2) the amount of fortifier required yield the desired alcohol level Sugar Wash Calculator. sugar made up to total volume should have an SG and only require of water and should produce a wash of % alcohol Alcohol Content of the Wash. If the SG started at: and finished at : Your wash is % alcohol Distillate To Water Calculator. of wash at.

Where sugar values are given in g/l, the value has first been converted to degrees Brix and then from that to a SG. The conversion from grams sugar per litre is calculated as follows: Brix value = 100x / (x + 1000*(1 - (x/1400))) where x is the sugar concentration (g/l). Brix is converted to SG using the formula: Brix = ((SG-1)*233)+0. About Sugar, powdered; 1 cubic meter of Sugar, powdered weighs 801 kilograms [kg] 1 cubic foot of Sugar, powdered weighs 50.0048 pounds [lbs] Sugar, powdered weighs 0.801 gram per cubic centimeter or 801 kilogram per cubic meter, i.e. density of sugar, powdered is equal to 801 kg/m³.In Imperial or US customary measurement system, the density is equal to 50.005 pound per cubic foot [lb/ft³.

- e and correct the amount of alcohol you will have in the finished wine. Measure the acidity of your juice. Measure the S.G. with the hydrometer. Check the corresponding column in the table according to the acidity to find out the alcohol percentage and amount of sugar.
- The BatchBuildr will provide your target original gravity (OG) and an estimate for the amount of honey you will need to make the batch. The amount of honey may very depending on your honey's sugar content (the BatchBuildr assumes a 79.6% sugar content)
- e the sugar content of and hence ripeness of grapes and the potential alcohol

Using the simplest conversion to SG that would give you a specific gravity of a about 1.0000 + 4*4.76/1000 = 1.019. The exact conversion is 1.01872 To calculate the sugar addition necessary to increase the strength of a given wort by a given amount proceed as follows Calculating Final Gravity. Final Gravity is the measured specific gravity once fermentation has completed. During fermentation your yeast will have eaten the sugars in your wort and pooped out carbon dioxide and alcohol (this is a very complex process where the yeast use a wide range of enzymes producing many by-products, way more in depth than we have time for here) Calculate the exact amount of sugar needed for bottle conditioning. Launch. Specific Gravity to Brix Calculator. Covert specific gravity to brix. Launch. Beer Color (SRM) Calculator. Preview beer colors based on SRM value. Launch. Yeast Pitch Calculator. Calculate proper yeast pitch amounts

** For each ingredient, we list the points per pound per gallon, or PPG**. The PPG is the specific gravity you would get if you dissolved or mashed one pound of the ingredient in one gallon of water. For example, if the PPG of liquid light malt extract is 1.036, then putting 5 pounds in 5 gallons of water (1 lb/gal) would yield a gravity of 1.036 The specific gravity (SG) is measured and is expressed in grammes per liter (g/l). Another scale is degrees Oëchsle (°Oë) which is equivalent with SG-SG water, thus SG-1000. The SG of a wine or must is roughly equivalent to the sugar content of a must, so that the sugar content can be calculated Specific Gravity (SG). This unit refers to the density of a liquid expressed in relation to the density of water. The SG of water is 1.000. Liquids with sugar are denser than water and thus have a higher SG than that of water. Plato Scale. This is the measure of the strength of dissolved solids in a liquid Calculate the density of (a) a piece of peach whose mass is 37.42 g and which, when submerged in water, increases the water level in a graduated cylinder by 35.80 ml; (b) a heavy syrup made by dissolving 4.00 cups (200 g/cup) of **sugar** in 5.0 cups (236.6 mL/cup) to make 7.00 cups of syrup Original Gravity is a key parameter for beer recipe design. The original gravity of a beer is a measure of the potential sugars, about 60-75% of which will be converted into alcohol during fermentation. So original gravity drives both th

- Lauri, first let me say that unless more sugar was added it is not possible for the specific gravity to go up. If your specific gravity reading was 1.025 to 1.30, that would mean that you would only have 3.5-4 percent alcohol. That is pretty low for wine. Typically you want somewhere between 8-13 percent alcohol
- ABV = alcohol by volume, OG = original gravity, and FG = final gravity. So, using this formula with a beer having an OG of 1.055 and a FG of 1.015, your ABV would be 5.25%. There is one caveat - this formula only yields an approximate ABV
- Measuring specific gravity & calculating alchol content Most homebrewers want to know the alcohol content of their beer, and taking specific gravity (SG) readings is the key to being able to calculate it. Specific gravity is a measurement of the density of liquid relative to pure water. As yeast converts sugars in the wort to alcohol and carbon dioxide, the wort becomes less dense and the.
- e various aspects of your mead batch, such as specific gravity, amount of sugar (honey, fruit, etc.) needed, and other tools to make the calculating simpler. It was created by forum member JamesP, and gifted to GotMead. The following are instructions for using the calculator
- e the amount of sugar in the.
- The specific gravity of alcohol is 0.80 (the weight of a litre is 0.8 kgs) Specific gravity = grammes per litre ; Example no.1. You have a wine kit making 23 litres in total and the instruction says to add 4 kgs of sugar. The volume of the concentrated juice is 1.5 litres. How much water do you need to add

For those wanting to know how it works, we use 79.6% sugar content for honey; calculate the original specific gravity (OG) of the must based on your batch volume, desired alcohol content, and final gravity; and convert the OG back to pounds of honey required to create that amount Likewise, most of the base distilled spirits that contain no sugar (e.g., gin, whiskey, etc.) are lighter than water and have a specific gravity somewhere around 0.95. This allows high-proof rums to float on top of drinks like the flaming Dr. Pepper when you want to light it on fire That is why a wine that has fermented to dryness has a negative Potential Alcohol or Brix reading instead of landing at zero (and a Specific Gravity below 1.000 instead of exactly at 1.000). Alcohol's effect on a hydrometer may be much smaller than sugar's, but it does have enough effect to throw off readings However, a refractometer actually measures the index of refraction of the liquid, not the specific gravity. The good news is that the index of refraction of a liquid is directly related to its density (affected by, for example, the amount of sugar in the liquid), which in turn can be used to calculate its specific gravity. Brix / Plat

The Specific Gravity of a liquid is that liquid's density compared to water. A liquid with a Specific Gravity of 1.030 is 1.03 times the density of water, for instance. In the case of your beer, there are several factors which can contribute to the density of your wort before fermentation and of your beer when it is finished fermenting Mix about 80% of the water with 80% of the sugar along with all the tomato paste, lemon juice and salts. Mix thoroughly until everything is dissolved. Measure the SG (specific gravity) using your hydrometer. If the SG is too low, gradually add more sugar. If the SG too high, gradually add more water. The whole time aiming for an SG of 1.060 to.

Specific gravity â pointsâ are defined as the digits to the right of the decimal point multiplied by 1000; for example, a specific gravity of 1.048 is 48 points. 8.3*16 * degrees plato or brix. a 5Â°Plato (5 wt%) solution would roughly be 5g of sugar in 95g of water What is Specific Gravity in Winemaking? The specific gravity refers to the ratio of the density of a liquid to the density of water. It also indicates amounts of fermentable sugar or possible alcohol percentage in the must or wine. Water holds a specific gravity of 1.000 Specific Gravity or (SG) which it's commonly abbreviated to, is the measure of density in a liquid compared to water. In the homebrew world, you will often hear people saying that SG is the amount of sugar in beer, but in fact, this is not exactly correct The sweeter the juice, or more sugar you add, the higher the specific gravity. The original gravity of sweet juice can be used to calculate the potential alcohol of a cider by using an ABV calculator. You will have to guess what your final gravity reading will be based on the yeast used. Some ale yeast can finish as high as 1.010 while a.

This table indicates how much sugar you should add to one gallon of cider to raise the specific gravity as indicated: Specific Gravity Increase Additional Sugar per Gallon Additional Honey per Gallon .005 2.25 oz. 3 oz. .010 4.5 oz. 6 oz. .015 6.75 oz. 9 oz. .020 9 oz. 12 oz. Example: To increase the specific gravity of one gallon of cider from. OG (original specific gravity) of 1.080 subtract FG (final specific gravity) of 1.003 = .077 x 131.25 = 10.106% alcohol by volume (ABV) So this example is telling us that there is estimated 10% alcohol made in this fermentation. *Note: Hydrometers can be used when fermenting grains, fruit, molasses, agave, etc Hydrometers are standardized to 59°F (15°C), and when used in a sample at any other temperature, the observed reading must be corrected. Using the calculator below, enter the temperature of the sample and the observed standard gravity reading to obtain the corrected standard gravity (SG) A hydrometer is an instrument used to measure the specific gravity (or relative density) of liquids; that is, the ratio of the density of the liquid to the density of water.. A hydrometer is usually made of glass and consists of a cylindrical stem and a bulb weighted with mercury or lead shot to make it float upright. The liquid to be tested is poured into a tall jar, and the hydrometer is. Convert Brix to Gravity with this fool-proof homebrew calculator. Once you measure gravity, this tool will also determine the ABV of your craft beer. 2021-05-03 16:27:5

Priming Sugar Calculator Determine the amount of priming substance used to carbonate your beer before bottling. Hydrometer & Refractometer Tools. Hydrometer Correction Calculator This calculator takes a temperature and the hydrometer reading and gives you the actual gravity for hydrometers calibrated for 60F What is Specific Gravity (SG)? The quick answer is concentration of sugar in water. Pure water has an SG value of 1.000, although this may be sometimes expressed as 1000 (dropping the decimal point). The more sugar dissolved in the water, the more viscous (or syrupy) the liquid becomes. This in turn gives a higher SG reading Gravity, in the context of fermenting alcoholic beverages, refers to the specific gravity, or relative density compared to water, of the wort or must at various stages in the fermentation. The concept is used in the brewing and wine-making industries. Specific gravity is measured by a hydrometer, refractometer, pycnometer or oscillating U-tube electronic meter

The Specific Gravity scale is used for brewing. Determine the Original Gravity An original gravity reading is taken to determine how much sugar there is in the mash. This reading is taken BEFORE fermentation, just before yeast is added to the mash and it is aerated Degrees Brix. At Specific Gravity 20º/20º C Weight/Gal In Air at 20º C Pounds Solids Per Gallon Pounds Water Per Gallon Brix Conversion Chart 34.0 1.14855 9.558 3.250 6.30 Once we know the recipes potential Specific Gravity ( 1.111 in this case ), we can calculate our brewhouse effieciency for the beer by applying our potential SG value for the recipe to the brewers actual Original Gravity. ( 1.083 ) 83 / 111 = .7477 or 75

The concept behind this calculator is to provide an estimate of how much ABV fruit adds to a beer. Since fruits are mostly water, this calculator DOES take into account the water addition of the fruit. Also, this calculator uses Corn Sugar at 1.037 to simulate sugar of the fruit The Specific Gravity scale will provide a quick reading of your Original Gravity. Once fermentation has begun and alcohol is present, keep track of the Brix scale and use the Refractometer Calculator for Final Gravity correction. It is also a great tool for All-Grain Brewing Specific Gravity / Potential Alcohol Tables Keep in mind that, as a rule, your yeast will not ferment out beyond its means. If you use a 12% yeast, count on 12% alcohol. If you use a 12% yeast, and the amount of sugar listed for 12%, you will get a DRY finished product. Use the following tables to help guide you in the amount of initial sugars. Specific Gravity Formula The following formula is used to calculate the specific gravity of a substance. SG = ρ / ρW Where SG is specific gravity. (unitless

Nutrition Calculator. Please select your Units of Measurement (SG or Plato and Unit of Measurement for Volume), enter your starting and finishing gravities and enter your volume per unit to use this tool. Our Nutrition calculator will compute calories from alcohol, calories from carbohydrates and total calories per unit of measurement Sugar Syrup Calculator Calculator 1 helps you to determine how many liters of water and kilograms of sugar you must add to get a specific volume of syrup. Calculator 2 can be used in order to determine how many liters of sugar syrup you get for a specific quantity of sugar Download the Specific Gravty to Birx Conversion Table in .pdf format here.. Degrees Brix (°Bx) is the sugar content of an aqueous solution.One degree Brix is 1 gram of sucrose in 100 grams of solution and represents the strength of the solution as percentage by mass.Brix tells us the dissolved solids (percentage mass of solute to solution - grams per 100 grams) °Bx is traditionally used in. To make the adjustment just add the gravity points of the unfermentable sugars divided by the number of gallons in your batch (i.e. 5) to the final gravity given in the calculator. For example, if you're making a Northern Brewer Sweet Stout, you'd put the OG at 1.042 and the yeast as the Wyeast 1028 As specific gravity is just a comparison, it can be applied across any units. The density of pure water is also 62.4 lbs/cu.ft (pounds per cubic foot) and if we know that a sample of ammonium nitrate has a sg of 0.73 then we can calculate that its density is 0.73 x 62.4 = 45.552 lbs/cu.ft

Note: To use chart, choose specific gravity reading and temperature c'osest to the unknown sample and apply correction by moving the decimal point (3) places to the left. For example the correction factor specific gravity 1,000 at 77F (25C) would be +0018. For corrections not on chart, one must interpolate between given corrections How To Determine Final Alcohol content of Sugar Wash! You can estimate the potential final alcohol content of the sugar wash by either measuring the specific gravity of the wash before fermentation is started or by using the calculator I've posted below. Just enter the amount of sugar and volume of water your using for the wash Nowadays, the Brix scale is still used by industries such as sugar, winemaking and fruit juice as a means of comparison of relative sugar content. Conversion between Brix and Specific Gravity For the purposes of designing a mixer we would wish to convert the Brix value back to S.G. and this can be done with the original look up tables * The specific gravity can vary for a number of reasons*. Generally, the specific gravity increases with the amount of solids (e.g. sugars) and decreases with the amount of alcohol and fat present in a liquid, or air present in a whipped ingredient Also known as hydrometers, these measure the density of a liquid compared to the density of water. Pour your liquid into a tall container and immerse the density meter into the liquid until it floats. Take the reading where the surface of the liquid touches the scale on the meter. Heavy liquids sink in water and light liquids float in water

* Current/final gravity (FG) Current Gravity (CG) or Final Gravity (FG) is a measure of specific gravity, at 68ºF (20ºC), at the conclusion of fermentation and is directly related to Apparent Extract (AE)*. Specific gravity readings can signal the end of fermentation when they stop moving To calculate the Brix value from the specific gravity may be used following equation 261.3 * (1 - 1 / SG), SG is specific gravity of the aqueous solution at 20 °C. Also the Plato scale (degrees Plato, °P) is a recalculation of Balling scale For example an Original Gravity of 1100, and an SG at bottling of 1000 (implying that all sugar has gone) yields an % ABV of 13.6% Typically, however, the final SG can be either side of 1000, if the fermentation has ended at 1005, this would represent a sweeter wine than one which ends at an SG of 1000, or even 995 Mix about 80% of the water with 80% of the sugar along with all the tomato paste, lemon juice and salts. Mix thoroughly until everything (especially the sugar) is dissolved. Measure the SG (specific gravity) using your hydrometer. If the SG is too low, gradually add more sugar (One pound of sugar will yield a specific gravity of 1.046 when dissolved in 1 gallon of water.) To calculate the maximum yield for the malts and other adjuncts, the percent extraction for each is multiplied by the reference number for sucrose-46 points/pound/gallon (ppg). For example, let's look at a typical pilsner base malt

Specific gravity is a measure of density. Water has a specific gravity of 1.000 and if you add something to the water it will become more dense, resulting in a higher specific gravity. In beer that something is usually sugar. Let's say your 5 gallons of stout has an original specific gravity of 1.090, that would mean that it is 9% more dense. The equation to calculate your alcohol by volume (ABV) is OG - FG x 131 = % Alcohol Content. ABV = (OG - FG) x 131 ABV Conversion Table. This table can be used to approximate your ABV and sugar content (BRIX) given your final gravity at 60F (also called the specific gravity or SG) A specific gravity value is required to convert the nutrient values present in a 100 g portion of a liquid food to 100 mL, for inclusion on your nutrition information panel. About specific gravities The specific gravity can vary for a number of reasons density = (x g of sugar + (y L of water * 1000 mL/L * 1g/mL))/(total mL) 2) For the reverse calculation, you can determine density as a function of sugar content by preparing solutions with different sugar concentrations and use this to interpolate your specific density value to a sugar concentration

Convesion Chart Refractometer to Specific Gravity Refracto meter Reading Specific Gravity Refracto meter Reading Specific Gravity Refracto meter Reading Specific Gravity Refracto meter Reading Specific Gravity 32 1.124 22.4 1.087 12.8 1.050 3.2 1.012 31.8 1.123 22.2 1.086 12.6 1.049 3 1.012 31.6 1.123 22 1.085 12.4 1.048 2.8 1.01 The decline in the sugar content and the presence of ethanol (which is appreciably less dense than water) drop the density of the wort. You can calculate the percentage of alcohol from the difference between the original gravity (abbreviated OG) of the wort and the current specific gravity (abbreviated SG) of wort SPECIFIC GRAVITY & SOFT DRINKS. Prepare a hydrometer using a large Beral pipette. Obtain four known sugar solutions samples. Calibrate your hydrometer. Use your data to prepare a standard curve of hydrometer depth versus sugar concentration. Perform a linear regression analysis and determine a line of best fit Quick Reference Guide Estimating a Wine's ABV and Residual Sugar in 3 Easy Steps. Before you start, you will need the starting SG (specific gravity measurement taken with a hydrometer immediately before fermentation), and the final SG taken after fermentation. See Frequently Asked Questions if needed.. STEP 1: Calculate the ABV (Alcohol By Volume percent) in the wine using

**Specific** **Gravity** - Direct ratio of any liquid's weight to the weight of water at 62 degrees F. Water at 62 degrees F weighs 8.33 pounds per gallon and is designated 1.0 sp. gr. The **specific** **gravity** of a liquid does not alter the centrifugal pump curve at all. It simply affects the horsepower required to turn the pump at the required speed Pre-boil specific gravity points = (Post-boil volume * Post-boil gravity points) / Pre-boil volume Specific gravity points are defined as the digits to the right of the decimal point multiplied by 1000; for example, a specific gravity of 1.048 is 48 points Water has a specific gravity of 1.000. When grains for the wort are added, the density increases. For example, a stout may have an SG reading of 1.090, which means that it is 9 percent more dense than water and you can assume that it contains 9% sugar