- Color: Orange - yellow
- Brix: 13-18
- pH: 3.6-4.0
Customer ReviewsWrite a review
I used this to make an apricot wine that turned out amazing. Can hardly wait for it to age a few months.
could not drink the wine too much solids in puree
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.
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
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.