More assertive than most fruits, a smaller quantity of Raspberry Puree will be required to impart a delicate to medium strength Raspberry flavor to beers such as Wheat Styles or lighter hued beers like Blond ales. A full canister will impart a more aggressive Raspberry aroma and flavor to beers
For wheat styles, Raspberry Puree offers a nice fruity counter part to the clove and banana notes of Wehenstephan Wheat yeast or a complement to the spicy phenols of German Wheat yeast.
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.