I was planning to make a cider with a heavy amount of frozen cranberries dumped into secondary. Instead, I got my hands on some pure cranberry juice on sale at a much lower cost than the frozen berries.
I like adding my fruit additions as late as possible based on personal taste, and I like higher carbonation levels as well.
So that being said, I’m curious to test out adding some of this juice during bottling rather than my usual priming sugar. I’ve always just mindlessly used a priming calculator, but have never been in a situation where my sugar of choice isn’t really an option. Is there any way to safely calculate how much sugar from this juice should be added during bottling? I know there’s 11g of sugar per cup in the juice, but just not too sure if I can safely pretend it is all sucrose without risking bottle bombs.
I like adding my fruit additions as late as possible based on personal taste, and I like higher carbonation levels as well.
So that being said, I’m curious to test out adding some of this juice during bottling rather than my usual priming sugar. I’ve always just mindlessly used a priming calculator, but have never been in a situation where my sugar of choice isn’t really an option. Is there any way to safely calculate how much sugar from this juice should be added during bottling? I know there’s 11g of sugar per cup in the juice, but just not too sure if I can safely pretend it is all sucrose without risking bottle bombs.