Raspberry Puree - Vintner's Harvest

  • Raspberry Puree - Vintner's Harvest

Raspberry Puree - Vintner's Harvest

SKU 6261

PRICE AS CONFIGURED:

$31.99

Product Details

This 49 oz. can of Oregon fruit puree is prepared from raspberries 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: Medium to dark red
  • Brix: 7-13
  • pH: 2.9-3.8

Additional Information

SKU 6261

Customer Reviews

Based on 11 reviews
73%
(8)
27%
(3)
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R
R.
Mead Flavoring

Used a can in Primary, and a can in secondary making a batch of mead. The result has been very pleasant. People have really enjoyed the flavor.

K
K.
Good flavor

This puree sinks to the bottom of the carboy and I heard bubbling for a month so I gave it 6 weeks in the secondary before bottling. It also creates a thick mushy mass at the bottom so be careful not to rack that else it will be in your beer. This mass settles to the bottom, but it tends to be bitter. One can gives some raspberry taste, but it's mild, it's much less noticeable than using the small containers of extract.

B
B.
Added to a Blonde ale

I made a Blonde ale, gave it a couple of weeks to ferment, racked it into a carboy and added a can of this puree, and waited another 2 weeks. It has a nice Raspberry flavor and is a little darker than normal but not red like I expected._x000D_Its good and a little tart.

C
C.
Goes great in a Wheat beer

This summer I added a can to a wheat beer. I gave it an extra two weeks to ferment and settle. It added a delicious raspberry flavor and aroma to the beer that was subtle and natural. This is much better than any extract I've used.

R
R.
Good for Lambics

I brewed a Lambic, and let it age 2 years._x000D_I took a can of this puree , opened it, but left the top on, froze it (to rupture the cell walls), then thawed it and added it to the Lambic along with some fresh yeast._x000D_I bottled it 6 weeks later, and gave it 2 months to carbonate. It was really nice and smooth. This puree is better than fresh fruit because the yeast can get to all of it, not just the outside.