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Seeing how its puree >90% of it will be accessible to the yeast. Whether it all can be fermentable is a different question due to yeast health and the types of sugar (mostly fructose likely) in the fruit/puree. As for the change in gravity its not going to be significant. 1 lb of table sugar in one gallon would be ~1.046SG 190grams is about 42% of a pound. ...

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