Priming Sugar Question

[BM1]

Using fruit juice as a bottle primer.Anybody done it before?will it work?
Is the caclulation the same as for cane sugar?

[sirgiovanni]

Look at your nutrition label on the juice and number of servings. You should be able to calculate the sugar content to find the equivelant of your normal sugar addition. My only concern would be if it's just juice and not concentrate, you might be adding a bunch of water from the juice to get the correct sugar addition.

[BM1]

The extra water isn't a problem,the sugar content is 37grams/8oz. serving.But since it's only fructose,should it calculate the same as cane sugar?I'm thinking that it should work ok,just wanted to see if anyone knew of a problem with it.

[sirgiovanni]

From what I've read when converting sucrose to fructose, it can increase sweetness by 33%. I'm not really sure when they give you a straight fructose content like that in fruit.

[BM1]

Thank you for your input.The sweetness may not be a problem cause there really won't be that much of it.The fermentability is what I'm concerned about.I'm thinking it couldn't be so much more that it would make grenades outa' my bottles,though. I'm probably going for a 2.5 vol. co2 so I could keep tabs on it and burp 'em if needed.

Any way,it won't get bottled for quite some weeks so there's plenty of time to find this answer.Mabe some one will know at the meeting.

...................................

[john mills]

I'm not an expert by any means, but I believe using weight instead of volume would be more reliable, and get you in the ballpark.
I think liquid will not contain as much sugars as dry due to the percentage of water content. Even if the concentrate was more fermentable, would it be double? Hardly. Thus if you use the same weights, you should be close enough, but possibly a little more, or less than regular corn sugar that would give you about 1.040/lb/gal.
Worst case...you give the offending remains to me to dispose.

[sirgiovanni]

As fructose is almost entirely fermentable, you can interpret my use of sweetness as fermentable.