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Priming - Calculating Sugar from Cordial

  • 19-02-2018 09:20PM
    #1
    t1mm
    Registered Users, Registered Users 2 Posts: 437 ✭✭


    Hi there,

    I've just taken a reading on a cider I'm brewing, and it looks like it has finished fermenting (1.00 gravity reading).

    12L Apple Juice
    4L Water
    0.5L Double Concentrate apple squash (boiled for 10 - 15 minutes)
    Cider Yeast

    It doesn't have as strong of an "apple squash" flavour as I'd like, and I'm wondering how much of the squash I can get away with when priming. I'm more interested in erring on the side of caution than risking bottle bombs, though.

    The label says:

    "When diluted as directed, 250ml contains 0.7g Sugars (1%)."
    "Dilute to taste (one part squash to nine parts water).

    My logic:

    250ml / 10parts = 25ml
    0.7 grams of sugar per 25ml
    0.028 grams of sugar per 1ml

    0.028 * 1000ml = 28 grams of fermentable sugar, if I threw a litre of this stuff in.

    Does this sound right? Would appreciate any advice!


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