I've been toying with the idea of adding roughly a gallon of white grape juice to a beer (possibly a Belgian Blonde?) but was previously told that the juice will just be completely fermented out by the yeast, leaving me with a lighter bodied beer but with no flavor from the juice.
However, after researching cider more it seems that many people do ferment store-bought juice without issue. I've even found some references to people successfully adding juice to beer. So overall I'm a bit confused at this point.
I'm not necessarily looking for a huge fruity flavor in such a beer but I definitely want it to be noticeable. Have other people had success using store-bought juice in beer (or even cider)? Even if all the sugars get fermented out, wouldn't there still be esters and the like that would contribute flavor?