Less assertive than most fruits, Sweet Cherries require higher quantities for adequate aroma and flavor. For beers, meads, ciders or wines a 3/4 to a full canister imparts a delicate to medium strength quality to the beverages while a canister and 1/2 will create a more aggressive character in the finished beverage.
For lighter colored beers like a wheat or blonde, a full canister of Cherry Puree will impart a subtle to medium strength Cherry aroma and flavor. For darker ales like Chocolate Porters or Chocolate Stouts, add the puree in conservative amounts at first, trying to maintain a balance between roasted, chocolate and/or crystal malts. After the original addition has married to the beer, taste and determine the need for a second addition.
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.