My ultimate goal is to estimate how many PPG I can expect from fruit juices like apple, grape, orange, etc. I have not been able to find any data on this. Based on the nutritional data and SG, I can figure out how many grams of sugar are in 1# of juice. What I am wondering is can I estimate the PPG of these juices by scaling the PPG of dextrose?
Example:
According to Palmer, 1# dextrose contributes 46 PPG. Ive seen other numbers ranging from 37-46 PPG but lets assume 46 PPG is the correct number.
1# ~= 453g so 1# dextrose ~= 453g dextrose
If 1# dextrose contributes 46 PPG, then it looks like we can infer that, for dextrose, PPG ~= 10% * mass in grams (0.1 * 453 = 45.3 ~= 46).
If 1# of a fruit juice contains 50g sugar and we assume the sugar in the juice is equally as fermentable as dextrose (I dont know how accurate that assumption is), then it seems to me that the 1# would contribute apprpoximately 0.1 * 50 = 5 PPG.
Does this seem like a good way to estimate PPG?
Is the sugar in fruit juice as fermentable as dextrose?
Example:
According to Palmer, 1# dextrose contributes 46 PPG. Ive seen other numbers ranging from 37-46 PPG but lets assume 46 PPG is the correct number.
1# ~= 453g so 1# dextrose ~= 453g dextrose
If 1# dextrose contributes 46 PPG, then it looks like we can infer that, for dextrose, PPG ~= 10% * mass in grams (0.1 * 453 = 45.3 ~= 46).
If 1# of a fruit juice contains 50g sugar and we assume the sugar in the juice is equally as fermentable as dextrose (I dont know how accurate that assumption is), then it seems to me that the 1# would contribute apprpoximately 0.1 * 50 = 5 PPG.
Does this seem like a good way to estimate PPG?
Is the sugar in fruit juice as fermentable as dextrose?