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Old 07-20-2009, 03:06 PM   #1
dharmabuhm
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Jun 2009
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Is there a guideline for how much the addition of fruit will increase the amount of alcohol in a batch of homebrew?

 
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Old 07-20-2009, 03:23 PM   #2
Beernik
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Is this on a FAQ or sticky somewhere? If not, can it be. The question seems to come up weekly.

Roughly 7 gravity points per pound of fruit per gallon of wort.
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Old 07-20-2009, 03:34 PM   #3
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The problem is that it isn't a set number like adding sugar because fruit also adds water. Because of this it effects different beers differently, in a low gravity beer fruit will raise the alcohol, but in a high gravity beer it will actually lower it because it adds a lower ratio of sugar to water than the base beer.
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Old 07-20-2009, 04:52 PM   #4
Cpt_Kirks
 
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The ripeness of the fruit is also a factor. Generally, the more the fruit ripens, the more sugar is present.

 
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Old 07-20-2009, 10:07 PM   #5
david_42
 
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Fruit runs 4-8 Brix. That's 1.016 to 1.032. As oldsock says, most of the time fruit will reduce the ABV.
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Old 07-20-2009, 11:15 PM   #6
WorryWort
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I don't mean to be cheeky, but does it really matter anyway? Just seems to be a very common question - and it's not like we need to label the bottles with the ABV!

It would generally be a small difference due either way to the increase in water that accompanies the fruit/sugar.
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Old 07-21-2009, 12:46 AM   #7
Freezeblade
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I'll just leave this here: Sugar and Acid Content in Fruit

That should let you know the % by weight of different fruits
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Old 07-21-2009, 03:11 PM   #8
dharmabuhm
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Jun 2009
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Thanks for all the info, especially the "sugar and acid" chart. No, it doesn't really matter to me what the ABV is - but I've got a girlfriend who counts calories so it helps keep me in good standing with her.

 
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