Priming fruit beers

[klug]

I have an oatmeal stout that is about a 4 gallon with 6# of bananas. I was thinking that 1/3 cup of priming sugar would be sufficient. What do you suggest?

I also have a 6g old ale with 4# of persimmon and 6# of cherries then 2 large canning jars (6#) of homemade cherry concentrate in the secondary. Should I go full 3/4 cup priming or adjust lower for the excessive amounts of fruity lust-fullness?

Thanks a bunch!

 

[ReverseApacheMaster]

Well unless you are trying to account for residual fermentable sugars, that have not been fermented, into your priming needs you would want to wait until fermentation of the fruit is complete before bottling. Otherwise, you're going to have too much fermentation in the bottle over time and possibly create bottle bombs.

Assuming fermentation is complete, you would want to prime as normal.