Fruit Puree & Flavorings

This can be used in a porter or stout to make an excellent peanut butter beer. Also, try this in conjunction with chocolate or banana to create a truly unique flavor experience! This peanut butter flavoring uses artificial flavoring agents. For beer, use 3 to 4 fl oz. per 5 gallons. Add directly to secondary fermenter or to taste at bottling/kegging time.

Could be used in making wheat beers and stouts alike in order to give them a pleasing blueberry note. This blueberry flavoring uses artificial flavoring agents. For beer, use 2 fl oz. per 5 gallons. Add directly to secondary fermenter or to taste at bottling/kegging time.

Blackberry puree can be used to make an excellent blackberry wheat. It may also be used in lighter beers, like blonde ales, or added to darker beers such as stouts.

Oregon Fruit Purees are commercially sterilized products that contain 100% real fruit with the seeds removed. These products can only be used in the primary or secondary fermenters. If boiled the flavor will be altered and a chill haze will be insured. Use roughly 1 can per 5 gallon batch while keeping in mind that different fruits have stronger flavors than others and each recipe calls for varying amounts of fruit added. For example, the same amount of fruit added to a wheat beer will be more evident than when added to a stout. Because there are no seeds there is 15% more fruit than in fresh or frozen fruit. These purees should be added to primary or secondary in order to avoid haze development and loss of aromatics that comes with boiling fruit.

This flavoring would make an excellent addition to a porter or stout to give it a rich, sweet chocolate flavor. This chocolate flavoring uses both natural and artificial flavoring agents. For beer, use 4 fl oz. per 5 gallons. Add directly to secondary fermenter or to taste at bottling/kegging time.

Peach puree goes well not only in wheat beers, but lighter-bodied beers and Belgian ales of all kinds.

Oregon Fruit Purees are commercially sterilized products that contain 100% real fruit with the seeds removed. These products can only be used in the primary or secondary fermenters. If boiled the flavor will be altered and a chill haze will be insured. Use roughly 1 can per 5 gallon batch while keeping in mind that different fruits have stronger flavors than others and each recipe calls for varying amounts of fruit added. For example, the same amount of fruit added to a wheat beer will be more evident than when added to a stout. Because there are no seeds there is 15% more fruit than in fresh or frozen fruit. These purees should be added to primary or secondary in order to avoid haze development and loss of aromatics that comes with boiling fruit.

This apple flavoring uses both natural and artificial flavoring agents. For beer, use 1 to 4 fl oz. per 5 gallons. Add directly to secondary fermenter or to taste at bottling/kegging time. Can be used in a range of beer styles. Try this in a Belgian ale or wheat beer to bring out apple character.

Blackberry flavoring can be used in a range of different beer styles, including wheats, Belgian ales, porters and stouts. This blackberry flavoring uses both natural and artificial flavoring agents. For beer, use 4 to 5 fl oz. per 5 gallons. Add directly to secondary fermenter or to taste at bottling/kegging time.

This fruit wine base features the Patterson variety of apricots grown in California, which are known for their full flavor and aroma. Product comes in one 96 oz. can, which makes a fuller bodied and flavorful 3 gallon batch, or a lighter 5 gallon batch of fruit wine. Both recipes (3 and 5 gallons) are included on the product's label.

Required Additional Ingredients (not included)

• Table Sugar
• Acid Blend
• Yeast Nutrient
• Red Star Premier Cuvee Dry Yeast
• Pectic Enzyme
• Potassium Metabisulfite

Note: The recipes on the Vintner's Harvest can, call for more metabisulfite than is needed. We believe the amounts suggested are too much and will inhibit fermentation activity. We recommend the following dosages (based on the batch size) added at three different intervals: prior to fermentation, when fermentation is complete, and at bottling time:

• 5 gallons = 1/4 tsp potassium metabisulfite
• 3 gallons = 1/8 tsp potassium metabisulfite

The flavor of apricot blends well with many Belgian ales, such as dubbels or trippels, as well as wheat beers of all kinds.

Oregon Fruit Purees are commercially sterilized products that contain 100% real fruit with the seeds removed. These products can only be used in the primary or secondary fermenters. If boiled the flavor will be altered and a chill haze will be insured. Use roughly 1 can per 5 gallon batch while keeping in mind that different fruits have stronger flavors than others and each recipe calls for varying amounts of fruit added. For example, the same amount of fruit added to a wheat beer will be more evident than when added to a stout. Because there are no seeds there is 15% more fruit than in fresh or frozen fruit. These purees should be added to primary or secondary in order to avoid haze development and loss of aromatics that comes with boiling fruit.