I'm trying to make the ultimate fruit ale. I've done lots of reading and have found that it seems most people who do fruit beers feel if you put the fruit in the fermentation that the yeast eats up too much of its essence. I've thought about adding to the secondary and I did do that with some fruit but hubby came home from the store with some tart cherry concentrate.
My question is this, if I'm making a 5% abv ale. And I wait for fermentation to settle down to 1.012. If I added 12oz tart cherry concentrate to the secondary, this adds 190 grams sugar into a 1 gallon. Will this lower or raise the alcohol percentage? Because I'm adding 12 oz of fluid, but also adding 6.8 oz of sugar.
My question is this, if I'm making a 5% abv ale. And I wait for fermentation to settle down to 1.012. If I added 12oz tart cherry concentrate to the secondary, this adds 190 grams sugar into a 1 gallon. Will this lower or raise the alcohol percentage? Because I'm adding 12 oz of fluid, but also adding 6.8 oz of sugar.