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This calculator computes how much sugar and water must be added as a syrup to dilute an alcoholic liquid to a desired alcohol and sugar content. It can be used to adjust an alcohol-fruit-macerate to a desired target ABV and sugar content to create a liqueur. It assumes that 1 g sugar increases the volume by 0.63 ml – an approximation from typical density tables. Also it simplifies by assuming the input volume does not already contain sugar - so possible sugar from macerated fruits is not considered. The syrup does not need to be boiled, just heated until the sugar dissolves. It should cool to room temperature before using it. |