How do you determine the potential gravity of certain ingredients? I'm sure there are charts and the like online, but, let's say you want to use a new fruit in a beer.. What are the steps to determining the potential gravity?
I believe Charlie Papazians Home Brew Bible goes into some detail about what fruit and specific gravity equivalent. Also a program like ProMash is excellent to determining potential gravity. You can use it with all grain or extract. Also if you are using something like Oregon Fruit purees you might be able to find out some nutritional info to determine the amount of sugar in a certain amount of fruit. I know the Oregon fruit is very popular but I prefer to use fresh or frozen fruit, then pasteurize it and add it too secondary. I am also a big fan of natural fruit juices. The purees seem very messy to me.
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Combine one pound of your adjunct with enough water to make 1 gallon. Measure the potential gravity.