I just did NB’s Dry Dock Paragon Apricot Blonde Pro-Series Extract Kit w/Specialty Grains and it tells me to add the can of Apricot puree to primary 2-3 days into fermentation.
My question is: is there a way to figure in the extra added sugars of the fruit to my original starting gravity?
My original gravity was 1.054 and on the can it says sg 1.036-1.048. I can’t see that I would just combine those numbers together, as that would make for around an 8 or 9% beer.
Anyone have any experience with this? It’s my first time using fruit. Thanks!