Just made a Belgian dark this past weekend. After fermentation slowed down I added 16 oz of tart cherry concentrate. Looking at the back of the bottle, it says it contains 20g of sugar per 2 Tbsp (1oz). From what I can tell that means:
20g sugar per serving x 16oz (16 servings) = 320g total sugar
320g total sugar/453.44g total liquid = 70.64 brix
70.64 brix = 1.36 potential gravity
That seems like a lot. I mean, I know it's concentrate...but is 1.36 normal? Anyone care to double check my work and/or correct me if I'm wrong? Any help is appreciated.
Everyone's always in favor of saving Hitler's brain but when you put it in the body of a great white shark, oooooh, suddenly you've gone too far.