Gravity / abv added by Puree in Secondary

Discussion in 'Homebrewing' started by koopa, May 25, 2013.

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  1. koopa

    koopa Initiate (0) Apr 20, 2008 New Jersey

    I'll be racking 5 gallons of kolsch onto 7 pounds of homemade pineapple puree for a few weeks. The pineapple puree will be made from 7 pounds of freshly diced pineapples that I already froze and will thaw out when I'm ready to make the puree. The kolsch should already be about 5% abv after primary fermentation (1.048 OG down to 1.010 FG). Any idea how many gravity points and/or alcohol this secondary fruit puree fermentation could potentially add?
     
    #1 koopa, May 25, 2013
  2. GreenKrusty101

    GreenKrusty101 Initiate (0) Dec 4, 2008 Nevada

    I usually just guesstimate by adding some lesser amount of sugar in beersmith...kinda depends how ripe/sweet your pineapple is...1# of sugar for 7# of pineapple seems reasonable to me since the pineapple is mostly water.
     
    #2 GreenKrusty101, May 25, 2013
  3. koopa

    koopa Initiate (0) Apr 20, 2008 New Jersey

    Thanks for the response. I just looked up some nutritional labels for pineapples and it would appear that a 1 pound pineapple has about 42g of sugar in it. So I've got about 10.5oz of sugar being added to 5 gallons.
     
    #3 koopa, May 25, 2013
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