[Thomas]

Hey all. I am bottling a mixed fermentation dark sour tomorrow. I would like to add some Tart Cherry Concentrate to a portion of it. Any idea how to calculate the how much carbonation I will get from the sugars in this product? Not sure what type of sugar is in a fruit concentrate. I use the NB priming calculator, nothing resembling fruit juice on there. The bottle just lists 14g of sugars in 30ml/2tbsp. Yes I know I could ferment it out and then bottle normally so no need to give me that answer. Its a sour so a wide range of carb would be acceptable to me, just want to end up in the right ballpark, i.e. it should be fizzy and not explode. Thanks!

Thom

[Adam]

if there are 14 grams in 30 ml then you can use that as corn sugar in the calculator. 

[Thomas]

I found a little bit of vague info on the sugars in tart cherry. It appears that they are mostly glucose and fructose. So it seems to me I should use the Maple Syrup or Honey options on the calculator.

Thom

[Robert]

I found a little bit of vague info on the sugars in tart cherry. It appears that they are mostly glucose and fructose. So it seems to me I should use the Maple Syrup or Honey options on the calculator.

Thom

Glucose + fructose is sucrose, i.e. table sugar/cane sugar.

[Adam]

Let us know how it goes. 

We used to use juice and other fruits to condition firkins.  Using the calculator we assumed that we needed X grams of sugar and just figured out how many mls we needed to achieve X grams of sugar.