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Fermentability Of Adjuncts

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Snow

Beer me up, Scotty!
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Does anyone know what the fermentability of 300g of raspberry puree might be? i.e how many points would it contribute to the s.g and how much attenuation could I expect?

Cheers - Snow
 

PostModern

Iron Wolf Brewery
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I don't think anyone could give you an accurate answer on this. There are so many variables. The ripeness of the berries at harvest, the percentage of fructose and glucose in the fruit, whether there is added sugar, whether any of the sugars inverted in the process of making the puree, how much water was added in manufacture, how much evaporated.... too tough to call. You have an unknown entity in your hands.

As a guestimate tho, I'd say it'd behave similarly to the equivant weight in LME :) It shouldn't make up too much of your fermentables tho, so the effect on a batch would be negligable if you miscalculated.

However, I'm not a fruit fan. Others with more experience in fruited beers might be able to shed some light.
 

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