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?
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?