Scale recipes without losing texture
Start with the real ingredient list, then scale the whole finished batch. This version preserves the current ABV, Brix, freeze point, and slush point instead of guessing from sugar and shots alone.
Output
Scaled batch snapshot
- Multiplier
- ×2
- Scaled volume
- 3.36 L
- Scaled ABV
- 10%
- Scaled Brix
- 13.6°
- Freeze point
- -4.72°C
- Scaled sugar
- 480 g
Current batch snapshot
- Current volume
- 1.68 L
- Current ABV
- 10%
- Current Brix
- 13.6°
- Current freeze point
- -4.72°C
Scaled ingredient table
| Ingredient | Current amount | Scaled amount | ABV | Brix |
|---|---|---|---|---|
| Water | 900 ml | 1.8 L | 0% | 0° |
| Tequila | 300 ml | 600 ml | 40% | 0° |
| Orange liqueur | 120 ml | 240 ml | 40% | 21.4° |
| Lime juice | 120 ml | 240 ml | 0% | 8° |
| Strawberry syrup | 240 ml | 480 ml | 0% | 64° |
The ingredient rows scale exactly with the batch. Sugar remains kitchen mass (g), while liquid rows stay in your preferred volume unit.
Party punch
6 liters
Great when the first batch works and you want to scale it without losing the freeze point.
Service refill
9 liters
Double or triple the proven batch instead of eyeballing more syrup and spirits.
Test half-batch
1.5 liters
Scale down a working spec before you commit a full hopper to a new flavor.
Scaling checklist
- Scale the finished recipe, not ingredients in your head: the point is to preserve the working batch exactly.
- Keep water explicit: if it is part of the finished batch, it should be its own row so the scaled table stays honest.
- Check the snapshot cards after scaling: ABV, Brix, and freeze point should remain stable across the new batch size.
- Only tweak flavor after the scale is proven: scaling and reformulating in the same step makes troubleshooting harder.
Ready to make it slushable?
Get the iPhone app, balance the batch in minutes, and stop guessing at sugar, booze, and dilution.
Free on the App Store — the official app by Really Nice.
