Blackberry Puree adds the aroma and flavor of Blackberries to beer, mead, fruit wine and ciders.
For lighter hued beers such as wheat’s, Belgian wits, Belgian Golden ales or blonde ales, a whole can of Blackberry puree imparts a full aroma and flavor to the beer while ½ to ¾ will provide a more subtle effect. The beer will develop a deep purple color. In darker beers such as porters or stouts, add the puree in conservative amounts the first time while trying to maintain a balance between roasted, chocolate and/or crystal malts. Once the original addition has been married into the beer, taste and determine the need for a second addition.
For Meads(Melomel), Blackberry blends well with Wildflower Honey and Blueberry Puree
Fruit Purees provide beer, wine, cider and mead makers with an aseptic and flavorful substitute for raw fruit. Created for easy and convenient introduction of fruit into beverages before or following primary fermentation, the Vintners Harvest Puree’s supply clean, bold flavors to any fermentable beverage requiring fruit additions. For flavoring beers, the Purees should not be added during the boil as off flavors may be created in the finished beer.
The Purees typically contain a small amount of sugar. To produce excellent flavor transfer into fermented beers, add the puree to the secondary fermentor and siphon the beer onto the puree. While transferring fermented beer from primary to the secondary fermentor, siphon a small amount of yeast from the primary into the secondary, allowing the yeast to ferment the sugars suspended in the puree.
For ciders, meads or wines, the Purees can be added during the primary, secondary or both.