Wine & Beverage Conversion Calculator

Every conversion a beverage professional needs, from pour cost and cocktail dilution to barrel yields and vineyard acreage.

Wine and beverage professionals live in a world of competing measurement systems. Your distributor quotes in cases, your menu prices are based on ounces, your European vineyard source lists acreage in hectares, and your winemaker talks in tons per acre. You end up Googling the same conversions over and over, or doing mental math that’s close enough until it isn’t. This calculator puts every essential conversion in one place, organized into three tabs: Restaurant (BTG pricing, spirits pour cost, cocktail dilution, bottle and keg formats), General (temperature, liquid volume, weight, area), and Winemaking (grape tonnage to cases, barrel sizes to bottles).

What’s Inside

The Conversion Calculator is organized into three tabs, each built for a different part of the beverage world.

• Restaurant: Wine BTG and bottle pricing with pour cost %, markup, and cost per pour
• Restaurant: Spirits pour cost calculator with pours per bottle and cost per pour
• Restaurant: Cocktail dilution and final volume estimator (shaken, stirred, or built)
• Restaurant: Bottle format and keg size reference with instant unit conversion
• General: Temperature, liquid volume, weight, and area/land converters
• Winemaking: Grape tons to cases (red and white yields) and barrel size to bottles

The Conversions That Matter

BTG and Bottle Pricing

The Restaurant tab opens with the wine pricing calculator, which is one of the most-used tools in the set. Enter your bottle cost, your by-the-glass price, your bottle list price, and your pour size, and it returns five numbers: pours per bottle, cost per pour, BTG cost percentage, bottle markup, and bottle cost percentage. These are the numbers a beverage director needs to evaluate whether a wine works on the list at a given price point. A wine that looks profitable at $16 per glass might look different when you see the BTG cost percentage next to the bottle markup, especially if the glass program is subsidizing a thin bottle margin.

Spirits Pour Cost

The spirits calculator works the same way but is tuned for the bar. Enter the bottle cost, your menu price, bottle volume (750ml, 1L, or 1.75L), and pour size, and you get pours per bottle, cost per pour, and pour cost percentage. This is particularly useful when evaluating whether to carry a premium spirit. A $60 bottle of mezcal at a 1.5-ounce pour gives you about 17 pours from a 750ml bottle, which is roughly $3.53 per pour. If you’re selling that pour at $16, you’re at a 22% pour cost. Swap in a $90 bottle and the math changes enough to affect your menu price or your margin.

Cocktail Dilution

One of the more underappreciated calculations in bar work is dilution. A shaken cocktail gains roughly 30% volume from ice melt, a stirred cocktail about 20%, and a built cocktail gets no dilution at all. This matters for glassware selection, batch scaling, and understanding the actual volume you’re serving. A 3.5-ounce recipe that gets shaken becomes roughly 4.5 ounces in the glass. The calculator also accounts for foaming ingredients like egg white or espresso, which add volume beyond what the liquid measurements suggest.

Vineyard and Winemaking Conversions

The Winemaking tab handles two conversions that come up constantly when studying or discussing wine production. Grape tonnage to cases gives you a rough production estimate: one US ton of grapes yields approximately 55 cases of red wine or 67 cases of white (the difference being juice extraction rates). The barrel converter shows you what each common barrel format holds in liters, gallons, and bottles. A Bordeaux barrique at 225 liters yields 300 bottles. A Burgundy pièce at 228 liters yields slightly more. These numbers are foundational for understanding winery economics and production scale.

The General Converters

The General tab is the reference page you keep open when reading about wine regions or evaluating international producers. Hectares to acres is the conversion most wine professionals reach for first (1 hectare = 2.47 acres), but the liquid volume, weight, and temperature tools are equally useful. Celsius to Fahrenheit matters when you’re reading about fermentation temperatures or comparing growing season data. Liters to gallons comes up when translating European production volumes. These aren’t glamorous tools, but they save time every week.