I'm planning on using about 2lbs of cherries in a stout and I bottle condition, so should I need to adjust the amount of priming sugar I use? I am planning on using about 4oz of priming sugar as of now so will that do or should I scale back? They are sweet black cherries btw.
Bottle conditioning and fruit
- Thread starter ziggityz
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Your cherries should be added to the stout and be allowed time to ferment out all the sugar they add. Once you have a stable FG, you add priming sugar as normal, 4 to 5 ounces (weighed, not estimated or measured in a cup) for a 5 gallon batch.
two_hearted
Well-Known Member
What this guy said ^
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ziggityz
Well-Known Member
Ok so my og was 1.065 and my fg was 1.016, the gravity jumped up to 1.020 when I added the cherries and has gone down to 1.014 right now, so do I calculate my ABV like this:
original abv was 6.4% + 1 or 2% fermented out of the cherries
or
use the og of 1.065 and use my new fg 1.014 or 1.010 (whatever it ferments down to) to calculate
original abv was 6.4% + 1 or 2% fermented out of the cherries
or
use the og of 1.065 and use my new fg 1.014 or 1.010 (whatever it ferments down to) to calculate
brussum
Well-Known Member
It seems like you'd want to use the value that shows the total sugars fermented, regardless of source. In this case, it would be (1.065-1.016)+(1.020-1.014)=0.055
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ziggityz
Well-Known Member
ok, next question, I have let the fruit ferment for about a week now and seems like there are still lots of bubbles on the surface and the FG has went down to 1.012 and been there for a couple days, should I let it ferment for another week just to be safe??
Do you have something to drink? If so, you should give it more time. It's strong and its a stout and both of those conditions require more time to mature.
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