dried fruit

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JLem

JLem

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are there any guidelines about how much fermentable sugars are in various dried fruits?

Is the nutritional label of any use for figuring this out? For example, I just added 8oz of dried cranberries to a cider. According to the nutritional label, there are approximately 160 grams of sugar in the package. If I assume that these 160 grams are all fructose, can I figure out how many gravity points this will add to my cider?
 
That's a really tough one since you don't really have a way of knowing how much of the sugars will actually be extracted from the fruit. The sugars in your example won't add up to a whole lot of ABV.
 
I'm also looking for the same .Its troubling me alot.I want to know the exact quantity of sugar.
 

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