Oregon Apricot Puree
Patterson variety, grown in California, known for full flavor and aroma.
Use one to two cans per 5-gallon batch of beer or mead. One can will give a slight flavor while two cans will produce a more pronounced fruit flavor. Because the product is sterile you can add directly to your fermenter for maximum flavor. There is no need to boil the puree. This product can also be used to make excellent fruit wines.
- pH: 2.70 – 3.20
- Brix: 9.5° – 12.5°
- Specific Gravity: 1.038 – 1.051
- Viscosity: 15 – 17 cm/min (Bostwick at 70°F)
- Color: Yellow-orange, typical of apricots
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