Thanks for input. Have been lurking on the forums for about a month since picking up this new "addiction" of mine. Have learned a great deal - prob more than from the reading I have been doing elsewhere. Here's the information I can find -
16.5% ABV in the Chambord
10.9Gm "sugars" per 1 oz serving
I know that different sugars are fermented at different rates/efficiencies, so if this is the only info I can gather, approx how many grams of "sugar" should I need to bottle a 5 gallon batch of stout, assuming primary fermentation is finished? Just don't want to have chambord and stout all over the ceilings and floors.... Cant imagine that cleans up very well.
Thanks again. Maybe a little too much experimentation for my fourth batch, huh?