Fruit Versus Juice

[threepwood]

Hi all,
A few months back I made a choc/cherry stout and since it finished fermentation I've had it in CC until now. Recently I checked in on the beer to see how it was going and on tasting I've got heaps of choc and bugger all cherry (used 2kg of fresh cherries BTW). In a trip to central NSW last week I found some 100% cherry juice and of course my first thought was to dump it into the choc stout to up the cherry flavours. Now the question that I need some guru guidance on, I guessing that there will be natural sugars in the juice, should I allow for some additional fermentation time after adding the juice OR is it safe enough to blend in the juice and bottle pretty much immediately. I'm trying to avoid any bottle bombs , but not sure what to expect from adding juice to this beer.
Thanks for any advice folks

 

[black_labb]

i'd deffinately consider the sugars, as there is alot in fruit juices. you could even use it to prime the bottles if you trust the nutrition information on the bottle.

 

[Wolfy]

As you said there will be sugars in the juice so to get a safe level of desired carbonation if you add the juice I'd let it ferment a while longer.
If you leave it you can also check the taste and/or adjust your addition as required.
Perhaps a better way to bump up the cherry flavour would be to use a small amount of cherry extract/flavouring - a small amount would give a decent flavour and you could bottle immediately.

 

[threepwood]

Cheers guys, as expected, sounds like I'm back to the fermenter. Appreciate the quick responses.
Thx again.