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This calculator uses the principle that the total amount of pure alcohol remains constant during dilution. When you add water to an alcoholic beverage, you increase the total volume while keeping the absolute alcohol content the same, which decreases the ABV percentage.
You have 750 mL of aged whisky at 65% ABV and want to dilute it to 40% ABV for drinking. Using the formula:
V₂ = (750 × 0.65) / 0.40 = 1,218.75 mL
Water to add: 1,218.75 - 750 = 468.75 mL
You've made 1 liter of limoncello at 30% ABV, but it's too strong. You want to reduce it to 25% ABV. The high sugar content makes an alcoholmeter unreliable, but this calculator works perfectly:
V₂ = (1000 × 0.30) / 0.25 = 1,200 mL
Water to add: 1,200 - 1,000 = 200 mL
You have 15 liters of low wines at 40% ABV, but you'd prefer to run them at 28% ABV for less compressed cuts. Calculate:
V₂ = (15 × 0.4) / 0.28 = 21.43L
Water to add: 21.43 - 15 = 6.43 litres
The fundamental principle is based on the conservation of alcohol:
To calculate the final volume when you know the desired final ABV:
To calculate the final ABV when you know the desired final volume:
To find how much water to add:
This calculator assumes you're diluting with water or a non-alcoholic liquid. When mixing two alcoholic beverages, more complex calculations are needed. Also, remember that dilution can affect flavor intensity and mouthfeel, so always taste and adjust gradually when possible.
