Final gravity and fruit adjuncts: what to expect

[noladom]

So I brewed a nice ale and hit my target OG and FG then I pasteurized some blackberry purée and put it in a muslin bag at the bottom of the secondary, racked the beer on top and there it currently sits. I followed Midwest Supplies' recommendations seen here http://www.midwestsupplies.com/beer-fruit-amount.html under "school two." The question is what should I expect with my gravity? I believe there is a small amount of active fermentation that goes on. Is it enough to affect the gravity and if so how much should I expect? Also they recommend anywhere from 2-8 weeks in secondary, anyone used blackberries before and have a recommendation? I assume the longer secondary would just aid in cleaning up any haze that may be present from the fruit?




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[TrickyDick]

I have the same question about predicting final gravity and ABV from fruit additions, so that I can plan my mash and pick a target for the initial grain gravity. I'm planning on adding a large amount of fruit. I wished the picking could have been closer to the brewing so I wouldn't have had to freeze the fruit so as to retain the natural terroir for a sour brew. At any rate, I will check out your link. The last time I did a fruit beer it was the raspberry stout recipe from TNCJOHB and I that was about 8 years ago and I don't recall what I did with the fruit, nor if there was visible airlock activity.

TD


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Interesting article. Unfortunately no help for me, I think that the fruit, if puréed will be highly fermentable, perhaps as much as 97%, on a guess. I think I may consider fruit equivalent to sugar multiplied by 97% in terms of points per pound per gallon, unless anyone else has a better method. I hear at howtomakemead.com or some similar site there is a calculator, but I am not sure about it accuracy.