Description
Apricot Purée 1 kg – pasteurised fruit purée for beer, cider and mead
Apricot purée from Fruits Rouges & Co in France is made from 90% fruit and 10% sugar. The purée is pasteurised and can be poured straight into the fermenter, so you do not need to boil or pasteurise it yourself. It is suitable for fruit beer, sour beers such as Berliner Weisse and gose, cider and mead.
The fruit must meet Fruits Rouges & Co's requirements for brix value, size, colour and pesticide residues, among other things. The finished product is inspected at the end of production and taste-tested, so that taste and colour match fresh fruit.
How to use apricot purée
- Add the purée after primary fermentation, usually after about a week.
- Let the beer ferment for at least another week, so the yeast can ferment out the sugar from the fruit.
- As a rough guide, use 1–4 kg of fruit purée per approx. 25 litres. For sour beers we recommend at least 2–3 kg.
Technical data
- Contents: 1 kg
- Composition: 90% fruit, 10% sugar
- Pasteurised
- Storage: unopened packs can be kept at room temperature, but are best stored at 15 °C or lower
Frequently asked questions about apricot purée
Does the apricot purée need to be pasteurised before use?
No. The purée is already pasteurised and can be poured straight into the fermenter. Sanitize the pack and your scissors before opening it.
How much apricot purée do I need?
As a rough guide, use 1–4 kg of fruit purée per approx. 25 litres of beer. For sour beers we recommend at least 2–3 kg per 25 litres. More purée gives a more pronounced fruit flavour.
When should the fruit purée be added?
Add it after primary fermentation, usually after about a week. Then let the beer ferment for at least another week before kegging or bottling.
Can I bottle the beer straight after adding the purée?
No. The sugar in the fruit must finish fermenting first. Fruit and sugar residues carried into the bottle can cause over-carbonation. Measure with a hydrometer until the reading is stable.
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