So I am making a Cherry Beer. I let it ferment for 2 weeks and the gravity went from 1.051 to 1.013 in that time. Transferred it to a secondary and added 4lbs of cherries.
Of course it fermented like mental after that (it went fermental!)
So how does one compute what additional amount of alcohol is added overall by the fruit?
Of course it fermented like mental after that (it went fermental!)
So how does one compute what additional amount of alcohol is added overall by the fruit?
