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Lied
06-19-2012, 04:56 PM
Howdy all,

I've looked around and cannot find an answer, so thought I would just pose my question.

Is it possible to determine a final ABV if fruit (or any other fermentable insoluble sugar) is used during the primary fermentation?

I use the term "insoluble" loosely as the sugar is soluble, just not when I stick whole chunks into the fermentation bucket and take a SG reading right after.

wayneb
06-19-2012, 05:12 PM
Hi, Lied! Welcome to "Gotmead!"

Good question (with a somewhat involved answer)!!

With fruit that hasn't been pressed into juice, you can only estimate the amount of sugars available for fermentation. I've covered this subject in a past thread; if you use the search tool and search for the terms 'fermentable sugar in fruit' you'll find, among other things, this:
http://www.gotmead.com/forum/showthread.php?t=16445&highlight=fermentable+sugars+fruit

My posting (I think it is around #10 in the thread) explains how to estimate the fruit's contribution to your total sugar content in a melomel must. If you've got any questions after reading the entire thread (ignore the puns), then let us know!

wayneb
06-19-2012, 05:26 PM
Followup and update - It appears that the Paleo diet folks moved their sugar table. It is now found here: http://thepaleodiet.com/wp-content/uploads/2011/04/Fruits-Sugars.html

Lied
06-19-2012, 06:59 PM
Awesome. Appreciate it!

TheAlchemist
06-20-2012, 10:51 AM
Thanks Wayne. This table will help with Davy Jones.