Too much Fruit?

I just put about 6 pounds of fresh organic raspberries into about 6 gallons of Berliner Weiss. When I bottle this beautiful lady, how much priming sugar do you think would be sufficient but not to be a bottle gusher? I want it pretty carbonated, I like the tingly feeling that would compliment the raspberries and my berliner nicely.

The fruit will remain on the berliner for 2 weeks in secondary before bottling.
So how much priming sugar during bottling?!

 

The amount of sugar will depend on the volume of CO2 desired. My last Berliner I went with 3.25 and it was a bit too much.
http://www.northernbrewer.com/priming-sugar-calculator/

 

How much sugar depends on the desired volume of CO2 and the beer's temperature.

Can't recommend the sugar's weight but can recommend 2.7 volumes of CO2 for the "tingly feeling."

 

how present was the raspberry flavor? did you end up blending at all? looks great

 

The head looks like icecream... yum

 

Looks great! Congrats! How long did you leave on the fruit?

 

That looks like something I want to imbibe.

 

Nice. Drink it up before the fruit is gone. I'm working my way through a case of Blackberry Lambic.

 

@atpca It was probably too long to remember, but what was the volume you were able to pull off from secondary after starting with 4.2 gallons and 10.2 lbs or raspberries?

Basically, looking for absorption rate. I'm planning on doing a raspberry sour with 4.65 gallons of wort and about 6 lbs or raspberries. Trying to figure out how much beer I'll end up with.

Also, would you consider adding french oak cubes to secondary?