How can you get an accurate OG when fermenting fruit?

Discussions of interest about making wine, cider and other fermented beverages

How can you get an accurate OG when fermenting fruit?

Postby MrBoy » Fri Nov 11, 2016 16:46

If you use fruit as one of your fermentables rather than juice, isn't a lot of the stuff bound up in the fruit until the yeast turns it all into goo? Doesn't that distort your OG readings of the must?
It seems this would be even more of an issue when racking onto fruit.

Am I right?
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Re: How can you get an accurate OG when fermenting fruit?

Postby Moley » Sat Nov 12, 2016 10:50

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