Brix (°Bx) is defined as the percentage of sugar by weight in a solution. Brix scale is important indicator for maturity of the grape. The traditional method for determination of Brix is by using hydrometer, which will measure the density (specific gravity) of the grape juice. For every gram of sugar that is converted during fermentation, about half a gram of alcohol is produced. The different yeasts strains have different levels of attenuation, so they will all convert different percentages of sugar to alcohol.
Alcohol conversion factor can be between 0.55 - 0.64