I am doing the Christmas Ale recipe in Randy Mosher's Radical Brewing. It calls for a 370 ml addition of a 900 ml mixture of Creme de Cacao, Orange Curacao, and Benedictine liqueurs, along with various spices, at bottling. I can't find a good equation to determine carbonation effects or a way to determine the fermentables and sugars in each of these products. Does anyone have any experience with this? I just want to try to avoid exploding bottles or undercarbonated beer after being patient for 5 months!