Sucrose is 46 points per pound per gallon, or the points yielded by dissolving one pound into one gallon of water. 2row would be the same I think. ppg only works for liquids. Although the abbreviations may get mixed up, I don't know.
According to research we did for the book, sweet cherries have about 79 ppg and sour about 65 ppg.
What is ppg?
Points/lb./gal. The number of gravity points you get from one lb. in one gallon.
Seems high ...because as a comparative measure regular 2-row lends roughly 35 ppg, corn is about 36 ppg and sucrose (table sugar) is 46 ppg.
I know this to be fact; I read it on the internet.
I believe technically its the SG when one pound of a fermentable is diluted to a total volume of 1 gallon. The SG of a solution made from 1lb of cherries topped up with enough water to make one gallon of solution is the ppg.
OK, I was misreading Denny's post a bit. BUT - there is no way that whole cherries have a 79 points/lb/gal. That would mean 5lbs of cherries in 5 gallons of water would have an SG of 1.079 - no way. We'd all be making cheap cherry wine. But 79 points per gallon would be similar to 20 brix / 1.083 SG.
But I've been seeing ppg used for liquids and juices - points per gallon, and pppg used for solids - points/lb/gallon.
And yes, the gallon is the final volume.