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!