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Ford Prefect

I'm just curious... it seems like the commercial breweries are mostly making IPA's of various forms. I, personally, am not a fan. To me, IPA's are a contest to see who can get the most bittering hops in a brew. I prefer something with a lot of flavor and mouth feel. But that's just my personal...

Hmm... I wouldn't think 1.066 would be too high. You might try splitting a batch and diluting it then maybe pitching more yeast? Just to see if maybe the yeast doesn't like that high of an starting gravity.

Pinto Bean

Loco weed

Frozen/thawed. 1# sliced peaches and 10 Oz Mangoes

Keep in mind. There was no heat. Plain apple juice and honey. OG before fruit was 1.110

Fire cracker

Whole fruit added to my apple juice and honey mix.

Because they aren't available yet. The yeast has to break down the fruit and extract the sugars in the fruit. Edit: I'm saying I think the OG should be higher than measured as I have 83 more grams of sugars that the hydrometer shouldn't be able to measure.

I don't think it is, because the OG shouldn't include the sugars locked in the fruit, IMHO

Also, I added fruit with a total of 83 sugars/carbohydrates.

I measured the OG using a hydrometer. It came in at approximately 1.110. Brewer's Friend said the OG should be exactly that.

Can you advise where to find that?I don't see any option for fruit Edit: found it. It gives me the same OG as I got from my hydrometer, but it isn't taking into account the sugars in the fruit???

Witch Hazel

Hey, folks... I'm a bit unsure how to calculate the SG of fruit. I know there are some conversions for that, but I've been unable to locate anything. I know the carb content of the fruit, but I'm not sure how to turn that into SG to add to my OG. Any help would be appreciated. X-posted from...

Can someone please remind me how to approximate the SG of fruit? I have the carbs from the packaging, but I can't remember how to convert that to approximate SG to add to my OG. Thanks

Cold brew

Well, I just kicked it off. My OG, honey and juice only, was approximately 1.110. Then I added 10 Oz frozen mango chunks (mostly thawed,) 1# sliced peaches (mostly thawed,) 1/2 tsp pectic enzyme and approximately 2/3 tsp organic yeast nutrient. Then I pitched liquid WLP518. It arrived a few days...

Thanks for the tip. My thought was to use apple juice as the base liquid, add 3-4 lbs of honey and frozen peach & mango. I'll try your suggestion of adding more fruit to secondary and see how it goes.