So, I have brewed a big batch of kombucha. Normally, the original gravity is 1.020. But this time, I created a 1.016 batch. After nine days, the gravity went to 1.014 and the pH to 3.4. The kombucha organisms which produce acetic acid, the collagen? scoby, and carbonation leave a lot of residual sugar. So, as an experiment, I am adding brett to eat that sugar. I moved it into secondary fermentation and added Brett Trois. When that is done, I will then bottle it. I used a bottling calculator as follows:
Amount Being Packaged: 3 g / 11.3562 l
Volumes of CO2: 3.0
Temperature of Beer: 75F / 23.8889C
CO2 in Beer: 0.78 volumes
Priming Table Sugar: 3.6 oz / 100.9 g
Instead of using sucrose for the bottling sugar, I want to add 32 ounces of Just Tart Cherry juice. With a total of four servings which lists 24 grams of sugars per serving. That should total 96 grams. Will the cherry juice successfully bottle condition this batch?