This is a curiosity based question, I'm not even planning a batch with real fruit, but one of my older batches did and the resulting carbonation was through the roof!
My question is, is there a way to determine the amount of sugar in fruit that the yeast will release CO2 from when the fruit is put directly into the Primary or Secondary Fermenter?
And yes, I am a newbie :rockin:
My question is, is there a way to determine the amount of sugar in fruit that the yeast will release CO2 from when the fruit is put directly into the Primary or Secondary Fermenter?
And yes, I am a newbie :rockin: