TIP for using Frozen Concentrated Juice as fermentable

Discussion in 'Recipe Editor' started by S0rceress0, Mar 11, 2018.

  1. S0rceress0

    S0rceress0 New Member

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    Using Frozen Concentrate is becoming popular in my circles recently.
    I had a bit of trouble trying to figure out how to put the concentrated juice into the recipe builder. I decided ultimately to just list it as cane sugar aka sucrose, because ultimately on the can, what is listed IS sucrose.
    I took the amount of sugar per serving and multiplied it by the amount of servings in the can.
    Example: In my store brand 100% juice there is 27g of sugar per serving.
    There are 6 servings per can which = 162g of sugar per can. I
    wanted to use 9 cans which is 1458g.
    I used google to find the g to lb equivalent
    1458g = 3.21lb of cane sugar
    I've tested it in recipes twice and it was almost spot on. I was off by perhaps .2 ABV which for an extract/partial mash brewer, is good enough for me.
    Note: If your juice contains preservatives such as potassium metabisulfite it may affect your fermentation. I made sure to get cans that contained only a bit of ascorbic acid (vitamin c) which I would have added anyway.
     
    Mase, BOB357, Trialben and 1 other person like this.
  2. BOB357

    BOB357 Well-Known Member

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    Great tip for quantifying fermentables. Pretty simple, but something I never thought of.
     
  3. S0rceress0

    S0rceress0 New Member

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