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Old 11-17-2013, 03:50 PM   #1
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Default Estimating sugar added by fruit

I just made a blackberry cyser.

3 Gallons pasteurized apple juice (Kirkland)
3 lbs wildflower honey
1.5 lbs frozen blackberries added in the primary
Safale S-04 yeast
SG: 1.085

2 weeks in the primary and it is barely bubbling, maybe once every couple minutes. Gravity says 1.030 but I thought it would go farther than that. Could it be bumping up against the alcohol tolerance of S04, which is I believe around 10%?

How much sugar do frozen berries add to the fermentable equation? I didn't take that into account and may have overdone it?

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