What I did recently when I used apple juice for priming (don't know how much sugar that was): In addition to my assorted glass bottles I filled one 1L plastic pop bottle. Let them carb at room temperature, and I squeezed the plastic bottle every day to get an idea how much pressure was building. When the plastic bottle was hard (took about 2 weeks) I put them all in the fridge to cold-crash the yeast and to reduce the pressure.

Or you can ferment the juice dry and then prime with a measured amount of sugar (just like priming beer) and not worry about it.

With this recipe, being five gallons, using one can of apple juice concentrate, we are effectively adding a calculated amount of sugars for priming.

As long as you are fermenting until dry (when your specific gravity no longer changes ) then the amount of sugar we are adding with the can of concentrate is equal to 107grams, if you only calculate from the sugars on the nutritional info, or possibly as much as 125 grams if you use the total carbohydrates value.

The can in question is a 283ml can, with 4.49 63ml servings, each containing between 24 and 28 grams of sugar. 107-125 grams is equal to 3.77-4.40 oz of sugars. Your can of ajc concentrate may vary.

If you check a priming calculator, that gives you between ~2.5 and ~2.7 volumes of carb. Which is a safe amount of carbonation for standard beer bottles, plastic bottles, champagne bottles, swing tops, belgian bottles.

So once your yeast have finished eating all of the sugars from the priming sugar, then there won't be any other edible sugars for them, as they will have eaten all the other sugars prior to your adding the apple juice concentrate.

In effect, we are adding a measured amount of priming sugars, just like beer. No monitoring required, no pasteurization required.

I hope this clears up any questions.

For reference. 12 oz beer bottles are rated to 3 vols. in order to get to 3 vols in a 5 gallon batch with a temp of 60F you would need to add 140g of Sucrose (Table Sugar) or 154g of dextrose. For the record Sucrose is the densest sugar for priming listed on the notherbrewer priming calculator.

So again, as long as you ferment all the way dry, and have a AJC that is not more than 31 grams of sugar per 63 ml serving, in a 283 ml container, you will not exceed 3 vols of carbonation. In other words, just ensure that the total grams of sugar in the can does not exceed 140 grams. grams/serving multiplied by the number of servings in the can. According to the USDA at least .5 grams per serving are dietary fiber.