Now we’re getting nerdy!!! “Brix” is the term used to designate the percentage of sugar in grapes before fermentation. If you divide a Brix number by 2 and add 1, you will be given roughly half that amount in alcohol. Therefore, grapes harvested at 24° Brix will be converted by yeast to 13% alcohol, more or less, depending on the type of yeast used. Congratulations! You are now one step closer to understanding wine tech-sheets!