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Old 01-03-2007, 09:03 PM   #1
Torchiest's Avatar
Nov 2006
Houston, TX
Posts: 1,761
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Hey all,

I just brewed my wit this morning, and in a week or so I'll be racking it onto a few pounds of raspberries in the secondary. I think I understand the basic procedure of pasteuring by heating the raspberries in water to ~170 for ten minutes or so, and getting them into the fermenter, etc. What I'm curious about is if there is a way to determine how much alcohol the fermentation of raspberries will add to the beer. Is there some basic conversion formula, or is it entirely neglegible, or what?
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Old 01-03-2007, 11:33 PM   #2
david_42's Avatar
Oct 2005
Oak Grove, Oregon, USA
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Raspberries are relatively low in sugar, as low as 5% by weight. A couple pounds wouldn't add much.
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Old 01-04-2007, 09:50 PM   #3
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Aug 2006
People's Republic of Cambridge
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When I did my holiday porter I added 2lbs of raspberries to the secondary and racked on top, didn't change my ABV in the slightest.
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Old 01-04-2007, 10:11 PM   #4
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May 2006
Adams, MA
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My raspberry ale, I don't recall any activity at all in the secondary. I would expect this means that fermentation is minimal.
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