Sugar Wash Potential ABV Calculator

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Sugar Wash Potential ABV Calculator

Estimate the potential ABV of a sugar wash by entering the amount of sugar, volume of water, and your yeast's fermentation efficiency.

Sugar Amount (grams)

Water Volume (liters)

Yeast Fermentation Efficiency (%)

Temperature Unit

Celsius Fahrenheit

Wash Temperature (for density correction)

Calculate

function sugCalc() { const resultDiv = document.getElementById('sug-result'); resultDiv.style.display = 'block'; resultDiv.className = 'calc-result';

// --- Gather inputs --- const sugarG = parseFloat(document.getElementById('sug-sugar-amount').value); const waterL = parseFloat(document.getElementById('sug-water-volume').value); const effPct = parseFloat(document.getElementById('sug-yeast-efficiency').value); const tempUnit = document.getElementById('sug-temp-unit').value; let tempVal = parseFloat(document.getElementById('sug-wash-temp').value);

// --- Validation --- const errors = []; if (isNaN(sugarG) || sugarG 100) errors.push("Yeast efficiency must be between 1 and 100%."); if (isNaN(tempVal)) errors.push("Wash temperature must be a valid number.");

if (errors.length > 0) { resultDiv.className = 'calc-result calc-error'; resultDiv.innerHTML = 'Please fix the following errors:' + errors.map(e => '').join('') + ''; return; }

// --- Convert temperature to Celsius --- let tempC = (tempUnit === 'F') ? (tempVal - 32) * 5 / 9 : tempVal;

// --- Water density correction (kg/L) at temperature T (°C) --- // Approximate formula: ρ(T) ≈ 999.842 + 0.06T - 0.0035T² (simplified, valid 0–40°C) // This calculator uses it to get a more accurate solution volume const waterDensity = (999.842 + 0.06 * tempC - 0.0035 * tempC * tempC) / 1000; // kg/L

// --- Sugar density contribution --- // Sucrose density ≈ 1587 kg/m³ = 1.587 kg/L // Volume of sugar in solution (L) const sugarKg = sugarG / 1000; const sugarVolL = sugarKg / 1.587;

// Total solution volume (L) = water volume + volume occupied by sugar const totalVolL = waterL + sugarVolL;

// --- Original Gravity (OG) calculation --- // Sugar concentration in g/L of total solution const sugarPerL = sugarG / totalVolL;

// Points of gravity per g/L of sucrose ≈ 0.3859 (derived from sucrose SG tables) // OG (in SG units) = 1 + (sugarPerL * 0.003859 / 10) // More precisely: each 1 g/L sucrose raises SG by ~0.000386 const ogPoints = sugarPerL * 0.3859; // gravity points (e.g. 60 → SG 1.060) const OG = 1 + ogPoints / 1000;

// --- Final Gravity (FG) calculation --- // Yeast consumes (efficiency%) of fermentable sugars // Residual sugar = sugarG * (1 - efficiency/100) const residualSugarG = sugarG * (1 - effPct / 100); const residualPerL = residualSugarG / totalVolL; const fgPoints = residualPerL * 0.3859; const FG = 1 + fgPoints / 1000;

// --- ABV Calculation --- // Standard formula: ABV (%) = (OG - FG) × 131.25 const ABV = (OG - FG) * 131.25;

// --- Attenuation --- const attenuation = ((OG - FG) / (OG - 1)) * 100;

// --- Alcohol by Weight (ABW) --- // ABW ≈ ABV × 0.7893 (density of ethanol / density of water) const ABW = ABV * 0.7893;

// --- Estimated ethanol produced (mL) --- // Ethanol density ≈ 0.7893 g/mL // Mass of ethanol = sugarG * efficiency * 0.5111 (Gay-Lussac: 1g sucrose → 0.5111g ethanol) const ethanolMassG = sugarG * (effPct / 100) * 0.5111; const ethanolVolML = ethanolMassG / 0.7893;

// --- CO₂ produced (g) --- // Gay-Lussac: C₁₂H₂₂O₁₁ + H₂O → 4C₂H₅OH + 4CO₂ // 1g sucrose → 0.4889g CO₂ const co2MassG = sugarG * (effPct / 100) * 0.4889;

// --- Format output --- resultDiv.innerHTML = '### Results ' + '' + 'Original Gravity (OG)' + OG.toFixed(4) + '' + 'Final Gravity (FG)' + FG.toFixed(4) + '' + 'Potential ABV' + ABV.toFixed(2) + '%' + 'Alcohol by Weight (ABW)' + ABW.toFixed(2) + '%' + 'Apparent Attenuation' + attenuation.toFixed(1) + '%' + 'Estimated Ethanol Produced' + ethanolVolML.toFixed(1) + ' mL' + 'CO₂ Produced' + co2MassG.toFixed(1) + ' g' + 'Total Solution Volume' + totalVolL.toFixed(3) + ' L' + 'Sugar Concentration' + sugarPerL.toFixed(1) + ' g/L' + ''; }

#### Formulas Used

1. Total Solution Volume: Vtotal = Vwater + (msugar / ρsucrose) where ρsucrose = 1.587 kg/L

2. Original Gravity (OG): OG = 1 + (Csugar × 0.3859) / 1000 where Csugar = sugar (g) / Vtotal (L) and 0.3859 gravity points per g/L is derived from sucrose refractometric tables.

3. Final Gravity (FG): FG = 1 + (Cresidual × 0.3859) / 1000 where Cresidual = sugar × (1 − efficiency) / Vtotal

4. Potential ABV: ABV (%) = (OG − FG) × 131.25 (Standard homebrewing formula, derived from the simplified Balling equation)

5. Gay-Lussac Fermentation Equation: C12H22O11 + H2O → 4 C2H5OH + 4 CO2 1 g sucrose → 0.5111 g ethanol + 0.4889 g CO₂

6. Water Density Correction: ρwater(T) ≈ (999.842 + 0.06T − 0.0035T²) / 1000 kg/L

#### Assumptions & References

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