Peaches and Cream

[brewinhard]

So I got this started later than I had planned but, the beer has now been sitting on 10 lbs of fresh peaches for 3 weeks and is now down to 1.016. (Started at 1.086 before the peaches were added.) I tasted it and it is very sour to me. Not infected sour but just sour from all the peach flavor with none of the sweetness. I had anticipated the residual sugar and lactose keeping my fg in the 1.020's. Apparently I overcompensated the fermentables. Anyway I was thinking of backsweetening with some more lactose when I rack this to the keg and then oak it . So I have a couple of questions.

Should I wait untill after I have oaked it (using 2 oz medium toast oak soaked in Southern comfort) and taste to see how much sweeter I want it?

How many gravity points per pound the lactose will add to my FG?

Also how many points did I add with the 10 lbs of peaches?

Thanks in advance.
PB

I doubt you are truly really getting any real gravity points from the fruit addition. Keep in mind that much of that fruit is also water from inside the cells. I would venture to say it is quite minimal. Not really enough to even worry about calculating. Then again, I am a lazy man.

[Pharmbrewer]

According to http://nutritiondata.self.com/facts/fru ... ces/1990/2 a 175g peach has 15g of sugar which is probably fructose. You could figure it out from there.

So according to that calc. I added about 4500 grams peaches which would give me 390ish grams sugar, which should yield .008 points total using a .045 points per poung per gallon.