Adding 260+ grams of sugar to brew

[NorCalHB]

I had posted a few weeks ago about several questions I had on a raspberry wheat I plan on doing this weekend. After several great tips and advice from you guys I had made up my mind to use the Oregon Fruit Products in my secondary. I went to the store today and bought four 15 oz cans. I checked the nutritional facts and was alarmed to see that I was going to be adding over 260 grams of sugar to my beer. I knew that the Ogregon Fruit Product raspberries came canned in a heavy sugar syrup but no idea it would be that much sugar. I know people use this product with thier fruit beers all the time so I guess I will be okay. My only questions are... Should I do anything different to compensate for the added sugar and should I adjust my priming sugar?

Thanks for your help.

Brian

 

[soonami]

260 grams of sugar is about half a pound of sugar. If you are adding this into a 5 gallon batch, it will not make that much difference in the end

 

[BioBeing]

Sucrose, table sugar, has a potential of 1.046. i.e: 1 lb of sugar in 1 gallon will give a gravity of 1.046. 260 g = 0.57 lb, so that means you'll add 46 * .57 = 27 points in 1 gallon, or about 5 points per 5 gallon batch. That means you OG went up by 5. (e.g 1.050 becomes 1.055).

Now, if you are adding this in secondary, the yeast will just use this up, and turn it to ethanol and carbon dioxide. So, this increases the ABV of your beer. It will not affect priming as it will be gone (used) by then. Prime as usual.

 

[FreeM80s]

yea all those sugars are fermentable

 

[NorCalHB]

Ok, cool, thanks for your help. If thats the case I might add just under 4 lbs of fruit instead of 3 since it wont hurt it. Thanks again.