Weight, Volume & Temperature Converter

Weight: kilograms, grams, pounds and ounces. Volume: liters, milliliters, US gallons and fluid ounces. Temperature: Celsius and Fahrenheit. These are the units most homebrewing, mead-making and winemaking recipes use.

Recipes and ingredient packaging mix metric and imperial units constantly: a US recipe in pounds and gallons, a European yeast pack in grams, a UK kit in liters, a fermentation chart in Fahrenheit. Converting accurately matters for gravity readings, additive doses and pitch temperatures, where small errors add up.

Metric (g, kg, L, mL, °C) is the safer default for anything dose-sensitive — yeast nutrients, campden tablets, acid blends — since most brewing software and modern recipe sources work in metric and it avoids fraction rounding.

Imperial (lb, oz, gal, °F) shows up in US and UK homebrew recipes, older brewing books, and US-market gear sized in gallons and quarts. It's fine for batch sizing — just convert to metric for precise additive doses.

The US never switched to the metric system for everyday measurement, so homebrew equipment sold there — carboys, buckets, kettles — is sized in gallons and quarts, and most US recipes and brewing software follow suit.

Mead scales directly with must volume and honey weight, so the unit system matters less than consistency: pick one system per batch, since mixing rounded conversions mid-recipe compounds gravity and ABV errors.