For beer styles with a lighter hue, Apricot Puree provides tangy, tart aroma and flavor. Utilizing a single can in a 5 – gallon batch of wheat beer, blonde or pale ale will produce a clean and clear Apricot flavor and aroma.
The tangy aroma and flavor of Apricot Puree nicely complements the clean character of American Wheat yeast fermented at approximately 60 F and the earthy flavor and aroma of noble hops such as Tettnanger or Hersbrucker.
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.