DetailsMango puree can be added directly to the primary or secondary fermenter - do not boil.
Vintner’s Harvest Mango Puree can be used in any beer or wine recipe that calls for fruit. The purees contain no seeds and have been commercially sterilized. Because the seeds have been removed, purees are slightly more concentrated than whole fruit. Use 25% less mango puree than called for by recipe. Contains 3 lbs, 1 oz of puree.
- pH: 3.0-4.0
- Brix: 13.0°-18.0°
- Specific Gravity: 1.05-1.08
- Color: Yellow with orange tones, typical of cooked mango
- Details & Instructions
- Customer Q&A
Browse 1 question Browse 1 question and 1 answerHow much mango do you recommend for a 5 gallon recipe. Does this act as sugar in the fermenting phase?BEST ANSWER: I use the entire 49 oz can of the fruit purees and add to secondary. I find with that amount I don't need to use any fruit extract (which in my opinion have a slight aftertaste). It does add some sugar, so I let it rest for two weeks before kegging or bottling. The amount of sugar doesn't contribute much ABV...maybe .25% - .50% depending on the amount of fructose. I really enjoy these purees in my wheat ales - apricot, mango, raspberry and blackberry are all good....haven't tried the strawberry yet. Hope that helps. = )