Sugar Syrup Brix Converter
Convert Brix degrees to sugar-to-water ratio, specific gravity, and syrup type for bartending, canning, and confectionery.
Enter a Brix value or sugar:water ratio to convert.
Understanding Brix and Sugar Syrup Concentration
Brix (symbol: Bx) is a measurement of the sugar content in a liquid solution. One degree Brix means that 100 grams of solution contains 1 gram of sucrose. So a 50 Brix syrup is 50% sugar by weight. The Brix scale was developed by German scientist Adolf Brix in the 19th century and is now the international standard for measuring sugar concentration in food and beverages.
Brix to Sugar-Water Ratio:
The sugar-to-water ratio tells you how much sugar to dissolve in how much water to reach a target Brix.
Sugar (grams) = Brix / (100 - Brix) × Water (grams)
For example, to make a 50 Brix (1:1) simple syrup:
Sugar = 50 / (100 - 50) × 100 = 100 grams sugar per 100 grams water
Brix to Specific Gravity:
Specific gravity is the density of the solution compared to pure water. The approximate conversion is:
Specific Gravity ≈ 1 + (Brix / (258.6 - 0.8842 × Brix))
This is the standard approximation used in the food industry. A refractometer measures Brix directly, while a hydrometer measures specific gravity.
Common Syrup Types:
| Syrup Type | Brix | Sugar:Water Ratio | Specific Gravity |
|---|---|---|---|
| Light simple syrup | 33 | 1:2 | 1.138 |
| Simple syrup (bar standard) | 50 | 1:1 | 1.229 |
| Rich simple syrup | 67 | 2:1 | 1.332 |
| Honey (typical) | 79-84 | ~4:1 | 1.400-1.440 |
| Maple syrup (Grade A) | 66-68 | ~2:1 | 1.325-1.340 |
| Corn syrup | 75-84 | ~3:1 to 5:1 | 1.380-1.440 |
| Canning syrup (light) | 20 | 1:4 | 1.081 |
| Canning syrup (medium) | 30 | 1:2.3 | 1.127 |
| Canning syrup (heavy) | 40 | 1:1.5 | 1.176 |
Practical Applications:
- Bartending: Standard simple syrup is 1:1 (50 Brix). Rich syrup at 2:1 (67 Brix) lasts longer and adds less dilution to cocktails.
- Canning: USDA recommends specific syrup concentrations for different fruits to preserve texture and flavor.
- Confectionery: Candy stages (thread, soft ball, hard ball, crack) correspond to temperatures where water evaporates and Brix increases.
- Winemaking: Brix of grape must predicts the final alcohol content. Roughly,
Alcohol % ≈ Brix × 0.55.
Measurement Tools:
- A refractometer measures Brix by how much light bends passing through the liquid. Quick and needs only a drop.
- A hydrometer floats in the liquid and reads specific gravity from a scale. Needs a larger sample but is very accurate.