Adding Apricots to a Belgian Ale After Primary Fermentation

[rjgarden]

I have a primary fermentation going right now with the Wyeast High Gravity Trappist yeast on a Belgian recipe I have developed. The OG was 1.071 prior to pitching the yeast. I have pureed and pasteurized about 10 pounds of apricots. I certainly do not think that all of the apricots will be necessary, as I do not want the ABV to significantly increase. I would not like to go beyond 11 or 12 percent ABV but I still want some apricot notes. My question is how much fruit has anyone added to a high gravity brew, or how much of the fruit would you recommend I add without ending up with an ethanol bomb?

Any insight and experiences are appreciated. Thanks!

 

[kingwood-kid]

10lbs apricots have 420g sugar, or a little under a pound. Added to 5 gallons of beer and fermented 100%, you'd be adding only 1% ABV. And that's not accounting for any alcohol absorbed by the fruit.