This 49 oz. can of Oregon fruit puree is prepared from peaches 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.
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Used a couple of these to make a very nice melomel. The puree is expensive, but the result was very much worth it.
This concentrated juice, when added to Riesling juice and Oakes a bit makes a lovely white wine. I've made it once and hope to replicate the first batch, but in a greater amount!
I added 1 can of the Puree to my batch of Blonde Ale. Bottled it on Dec. 19th. Sampled it on Christmas day. I think it is going to be good. We will see after New Years
Much better than extract. After pouring it in with a funnel I slowly stirred it in. I repeated the stirring a weak later. Secondary fermentation lasted 3 weeks. This is much better than the peach extract I used once.
I've used this peach puree three times. Its got a nice natural taste. I pour it into my secondary with a funnel. After a few days I'll gently stir it up, because it settles, and I want to make sure it gets mixed in well. I usually end up with a little sediment at the bottom of my bottles, along with some yeast.