Description
Mandarin fruit purée 1 kg – for beer, cider and sour beer
Mandarin purée from Fruits Rouges & Co is made from fresh, ripe mandarins (Citrus reticulata) that are cold-pressed. The purée is 100 % mandarin juice and pulp, and it is pasteurised, so it can be poured straight into the fermenter. The flavour is lightly acidic and typical of mandarin, and the purée suits IPA, pale ale, sour beer, wheat beer and cider where you want fresh citrus.
Features
- 100 % mandarin juice and pulp from Spain and Italy (Sicily)
- Cold-pressed and pasteurised, made in France
- No additives and GMO-free
- Can be poured straight into the fermenter
- Pack: 1 kg aseptic pouch
Technical data
- Brix: 8.0–11.0
- pH: 3.0–4.0
- Pulp: 5–8 %
- Colour: orange-yellow
Quality and storage
The fruit meets the requirements of Fruits Rouges & Co for Brix, size, colour and pesticide residues, among other things. The finished product is inspected and taste-tested to ensure a flavour and colour close to fresh fruit.
Unopened packs can be stored at room temperature, but preferably at 15 °C or below. According to the product sheet, the shelf life is 18 months, and an opened pack keeps for 3 days in the fridge at 4 °C.
Frequently asked questions about mandarin purée for beer
How much mandarin purée should I use?
As a rough guide, 1–4 kg per about 25 litres, depending on how pronounced you want the fruit flavour. For sour beer we recommend at least 2–3 kg per 25 litres.
When do I add the purée?
Usually after primary fermentation, after about a week. Then let the beer ferment for at least another week so the fruit sugar ferments out before you bottle or keg.
Does the purée need pasteurising before use?
No. The purée is already pasteurised and can be poured straight into the fermenter.
How long does an opened pack keep?
According to the manufacturer, 3 days in the fridge at 4 °C. Use the whole pouch once you have opened it.
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