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Apricot Puree - Vintner's Harvest

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Apricot Puree - Vintner's Harvest

SKU: 6266

$19.99
OR
Description

Details

This 49 oz. can of Oregon apricot puree is prepared from apricots grown in Oregon's fertile Willamette Valley. Commercially sterilized and containing no preservatives, you can add this puree directly to your primary or secondary fermenter to flavor beer, mead, or wines. As the puree contains no seeds, add 10-15% less puree as you would fruit. One 49 oz. can will make 1 gallon of fruit wine. You should never boil the puree as it can create off flavors.

Fruit Information:

  • Color: Orange - yellow
  • Brix: 13-18
  • pH: 3.6-4.0
Details & Instructions

Additional Information

Origin -

Reviews
4.6 / 5.0
9 Reviews
5 Stars
4 Stars
3 Stars
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1 Star
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apricot wheat beer
Used one can of this for a apricot wheat beer. Loved it! have made this type of beer twice before. Wish it was a little cheaper but it is easier.
December 17, 2012
Great for Wheat Ales
I used this in the secondary with the Aussie Light Ale kit. It came out excellant. A lighter ale with a slight fruit kick. A great summer recipe. Using fruit puree is somewhat expensive and adds an extra step but it is worthwhile!
March 23, 2013
Great for fruit flavoring
I used this for my first fruit brew using the Liberty Cream Ale as a base. I added it to the secondary and thought that it gave a really crisp apricot flavor. Be aware that it'll add a lot of sediment to your secondary so the beer may be a bit cloudier than expected. _x000D_ For really pronounced apricot flavor, pair this with the apricot extract but decrease the amount added based on your affinity for strong flavoring in your beer._x000D_ I'll be using this again soon, adding it to a wheat beer.
March 27, 2013
Great Flavor
This is great for adding to the secondary to give your beer a fruit taste. You can use this in almost any style beer. _x000D__x000D_I used it in a DFH aprihop clone along with the Apricot extract. _x000D__x000D_It definitely adds a little cost to the brew but is worth it. The puree is a more natural taste then the extract so I would use more puree next time and less extract to try to achieve a similar flavor.
April 10, 2013
Why add anything but the best?
These fruit purees are exceptional. Just pop then open and go straight into the secondary. The smell was excellent and the finished product (apricot IPA) was delicious. The fruit hint is evident but not overpowering. Why use any other method to do fruit flavoring?
May 21, 2013
Boundry Waters Apricot Wheat
I used one can of the apricot puree in the secondary. It smells great but does add some cloudiness. At bottling I added the apricot extract to taste, 2 oz. Came out very tasty. Pretty easy and well liked by even the non beer drinkers.
August 9, 2013
Sure beats extract
Add it to the secondary, then gently stir it up. Repeat twice a week for two weeks, to expose all the fruit to the yeast. Then let sit another 2 weeks.
March 7, 2014
Great Product
This is a great product. Even if you can get the freshest apricots, using a pasteurized puree like this can be better because you don't have to pit the apricots, sanitize them, puree them, etc. It's ready to go and I find the fruit flavors to be more concentrated than fresh fruit because of how much it's broken. The only con's are it's price. It's significantly more expensive than fresh fruit in season
January 12, 2014
apricot wine
could not drink the wine too much solids in puree
July 30, 2016
Response from Midwest Supplies
I wonder if it needed to have been racked a few more times, to leave behind all the fruit pulp. Additional rackings, additional time, and proper use of clarifiers should be enough to clear out a fruit wine nicely; it should not still have fruit pulp in it by the time the wine is bottled up. -Mike W, Midwest Supplies
November 2, 2016
Midwest Supplies M
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