Description
Pineapple purée 1 kg from Fruits Rouges & Co – for beer, cider and desserts
Pineapple fruit purée from Fruits Rouges & Co in France, made from fruit harvested at the right ripeness. The purée is pasteurised and can be poured straight into the fermenter. It suits fruit beers, sour beers and cider, as well as ice cream and desserts.
All fruit meets Fruits Rouges & Co’s requirements for brix value, size, colour and pesticide residues, among other things. To ensure consistent quality, the finished product is checked at the end of production and taste-tested, so that flavour and colour match fresh fruit.
Technical data
- Contents: 90% fruit and 10% sugar
- Weight: 1 kg
- Pasteurised
- Storage: unopened packs can be kept at room temperature, but preferably at 15 °C or below
- Manufacturer: Fruits Rouges & Co, France
Frequently asked questions about pineapple purée
When do I add the fruit purée?
Usually after primary fermentation, after about a week. Then let the beer ferment for at least another week so the sugar from the fruit ferments out.
How much fruit purée do I need?
As a rough guide, 1–4 kg per approx. 25 litres of beer, depending on how pronounced you want the fruit flavour. For sour beers, at least 2–3 kg per 25 litres is recommended.
Does the purée need to be pasteurised before use?
No. The purée is already pasteurised and can be poured straight into the fermenter.
Can fruit purée cause bottle bombs?
The fruit adds sugar. Make sure fermentation is completely finished before bottling, ideally by checking with a hydrometer over a couple of days. Fruit residue in the bottle can cause over-carbonation.
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Betaling
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