- Color: Medium to dark red
- Brix: 7-13
- pH: 2.9-3.8
Customer ReviewsWrite a review
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.
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.
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.
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.
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.