Does anyone have experience with measuring the gravity of blackberries? I added 4 lbs of puréed blackberries to 3 gallons of cider that is nearing the end of fermentation. I forgot to measure the gravity of the purée and the nerd in me likes to know the numbers. I’m curious as to how much of the blackberries gets fermented out and how much it back sweetens the cider
In Experimental Homebrewing we list them at 40 ppg.
I don’t think it will backsweeten your cider, the sugar will ferment.
Yep
Yep, (unless you added sorbate and metabisulfite to halt fermentation) it will ferment dry and just add ABV.
Denny, thanks for the data. Yes, I’m guessing the sugars will ferment out. I’ve cooled the chamber down quite a bit to try and slow fermentation. We’ll see what happens. First experiment with this.
If you are bottling you want, need, those sugars to ferment out or you risk bottle bombs, or at least gushers. If you are kegging you can backsweeten by keeping the cider very cold.
Thanks for the reminder
This may be helpful: