酒精稀释计算器 — 将烈酒稀释至目标 ABV
Use this free alcohol dilution calculator to find out exactly how much water to add to dilute any spirit from its current ABV to your desired target ABV. Based on the dilution formula C1V1 = C2V2. Supports mL/L volumes, % ABV, and US proof. Ideal for home distillers, whisky enthusiasts, and cocktail crafters.
Dilute Your Spirit
Enter the volume and ABV of your spirit and the target ABV. The calculator will tell you how much water to add using the dilution formula V1C1 = V2C2.
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常见问题
如何计算稀释烈酒需要加多少水？
使用稀释公式 C1V1 = C2V2。将起始体积乘以起始 ABV，再除以目标 ABV，得到最终体积。最终体积与起始体积之差即为需要加入的水量。例如，将 1 升 60% ABV 威士忌稀释至 40%：最终体积 = (1000 mL × 60%) / 40% = 1500 mL，因此需加入 500 mL 水。
ABV 是什么，与酒精度有何不同？
ABV（按体积计算的酒精含量）是液体中纯乙醇的体积百分比。美国酒精度是 ABV 的两倍——80 proof 的伏特加等于 40% ABV，100 proof 的波本酒等于 50% ABV。英国历史上使用不同的酒精度标准（Sykes proof），但已在全球被 ABV 取代。
稀释烈酒应使用什么类型的水？
始终使用蒸馏水或反渗透（RO）水。自来水含有氯、矿物质和溶解固体，可能与烈酒中的芳香化合物发生反应，导致异味、浑浊或雾霾。蒸馏水是中性的，除稀释效果外不会改变风味特征。
为什么加水后烈酒会变浑浊？
浑浊（乳化）是因为溶解在高 ABV 酒精中的精油和芳香化合物在酒精浓度降低时析出。这在茴香烈酒（如苦艾酒、乌佐酒、茴香酒）中很常见，在某些杜松子酒和极高 ABV 威士忌中也可能出现。通常无害。缓慢加水并保持两种液体在室温下可最大限度地减少这一现象。
稀释公式完全准确吗？
C1V1=C2V2 公式对大多数实际用途足够准确，但它不考虑体积收缩。当酒精和水混合时，由于乙醇和水分子之间的氢键作用，混合体积略小于两者体积之和。收缩通常为 1-3%，在约 50% ABV 时最为显著。对于商业混合，请使用 OIML 表或 Pearce 表进行精确计算。
能用这个计算器处理葡萄酒或啤酒吗？
可以，数学方法适用于任何水基酒精溶液。但稀释葡萄酒或啤酒并不常见，因为它会显著改变饮品的特性、风味平衡和口感。该计算器最适用于蒸馏烈酒——威士忌、伏特加、杜松子酒、朗姆酒、白兰地和谷物酒精——在这些场合，稀释是混合和装瓶过程中的常规操作。
什么是桶强度威士忌？
桶强度（也称桶原度或原桶强度）威士忌是直接从酒桶装瓶，不经稀释的威士忌。它的 ABV 通常在 55%-68%（110-136 proof）之间，尽管某些酒桶的浓度可能更高。许多爱好者喜欢按自己的口味加水，而这正是这个稀释计算器的设计用途。
稀释对风味影响有多大？
稀释对烈酒风味影响显著。加水可以降低酒精刺激感，从而释放芳香化合物，使风味更易感知。许多专业品鉴者会将高 ABV 烈酒稀释至 20-30% 进行嗅评。对于饮用，许多威士忌爱好者只需加几滴水来「开启」风味。反之，加水过多会使烈酒口感淡薄，冲淡精妙风味。
About the Alcohol Dilution Calculator
Dilution Formula (C1V1 = C2V2)
Alcohol dilution is governed by the law of conservation of solute. The amount of pure alcohol in the solution before dilution must equal the amount after dilution. This gives us the classic dilution equation:
C1 × V1 = C2 × V2
V2 = (C1 × V1) / C2
Where:
- C1 — Initial concentration (current ABV as a percentage)
- V1 — Initial volume (your starting amount of spirit)
- C2 — Target concentration (desired ABV)
- V2 — Final volume after dilution
The water to add is simply V2 − V1.
Example: Dilute 1 L of 60% cask-strength whisky to 40% ABV
V2= (60% × 1 000 mL) / 40% = 1 500 mL
Water to add = 1 500 mL − 1 000 mL = 500 mL
Note on volume contraction:When alcohol and water mix, the total volume is slightly less than the sum of the two volumes due to molecular interactions. This effect is negligible for most hobby applications (typically <2%) but is significant in commercial distilling, where the Pearce Tables or OIML tables are used for precise blending.
Proof vs ABV
ABV (Alcohol By Volume) is the universal scientific measure of alcohol concentration, expressed as a percentage. A spirit labeled 40% ABV contains 40 mL of pure ethanol per 100 mL of liquid.
Proof is a historical measure still used primarily in the United States. US proof is exactly twice the ABV:
US Proof = ABV × 2
ABV = US Proof / 2
So 80-proof vodka is 40% ABV, and 190-proof Everclear is 95% ABV. The UK historically used a different proof scale (Sykes proof, where 100 proof = 57.1% ABV), but it has been phased out in favor of ABV.
| US Proof | ABV (%) | Example Spirit |
|---|---|---|
| 80-proof | 40% | Standard vodka, gin, rum, whiskey |
| 86-proof | 43% | Many bourbons and Scotch whiskies |
| 100-proof | 50% | Bottled-in-bond bourbon, overproof rum |
| 120-proof | 60% | Cask-strength whisky |
| 190-proof | 95% | Everclear grain alcohol |
Common Spirit ABVs
Use this table as a reference when you don't have the exact ABV of your spirit. Always check the label when available.
| Spirit | Typical ABV | US Proof | Notes |
|---|---|---|---|
| Beer (lager/ale) | 3.5–7% | 7–14-proof | Not suitable for dilution |
| Wine | 11–14% | 22–28-proof | Table wine range |
| Vodka | 37.5–50% | 75–100-proof | Standard 40% (80-proof) is most common |
| Gin | 37.5–50% | 75–100-proof | London Dry minimum 37.5% |
| Rum | 37.5–80% | 75–160-proof | Overproof rum can be very high ABV |
| Tequila / Mezcal | 35–55% | 70–110-proof | Minimum 35% for tequila |
| Whiskey / Bourbon | 40–68% | 80–136-proof | Cask strength can exceed 60% |
| Scotch Whisky | 40–65% | 80–130-proof | Minimum 40% ABV required |
| Brandy / Cognac | 35–60% | 70–120-proof | Most cognac is 40% ABV |
| Grain Alcohol (Everclear) | 75–95% | 150–190-proof | Widely used for tinctures and infusions |
Dilution Tips
- Use distilled water. Tap water contains chlorine, minerals, and other dissolved solids that can react with aromatic compounds in spirits, causing off-flavors, haze, or cloudiness. Distilled or reverse-osmosis water is the preferred choice for home distillers and blenders.
- Add water slowly. Especially at ABVs above 60%, adding water too quickly can cause temporary haze (louching) due to precipitation of essential oils. Add a small amount, stir gently, then continue. This is especially important with high-ABV gin, absinthe, and ouzo.
- Rest after dilution.After blending, allow the spirit to rest for at least 24–48 hours before evaluating flavor. The molecular interactions between ethanol and water take time to reach equilibrium, and the taste can change significantly during this period.
- Temperature matters. Both the spirit and the water should ideally be at room temperature before blending. Cold water added to warm alcohol can accelerate louching. Measure volumes at consistent temperature for accuracy.
- Account for volume contraction. When alcohol and water are mixed, the combined volume is slightly less than the sum of the individual volumes (up to ~3% at high ABV). For commercial production, use OIML tables or the Pearce Tables for precise calculations. For hobby use, this tool provides an excellent working approximation.
- Verify with a hydrometer. After dilution, verify the final ABV using a calibrated alcoholmeter or hydrometer. This is essential for ensuring accuracy and for any regulatory compliance.
Disclaimer
This calculator is provided for educational and hobbyist purposes only. It uses the simplified ideal dilution formula and does not account for volume contraction or temperature effects. Results should be verified with a calibrated instrument before use in commercial or regulatory contexts. Always comply with local laws regarding distillation and alcohol production.