Fruit Puree & Flavorings

Hazelnut flavoring can be used in a brown ale in order to make a wonderful hazelnut brown! This hazelnut flavoring uses natural and 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.

This could be used in a nut brown ale to create a delicious banana nut bread beer! May also be used in beer to complement naturally-occurring banana esters when desired. This banana flavoring uses artificial flavoring agents. For beer, use 4 fl oz. per 5 gallons. Add directly to secondary fermenter or to taste at bottling/kegging time.

May be used in beers or ciders where a coconut flavor is desired, or in winemaking to add coconut flavor to wines or meads. This coconut flavoring uses artificial flavoring agents. For beer, use 2-4 fl oz. per 5 gallons. Add directly to secondary fermenter or to taste at bottling/kegging time.

Perfect for making cherry wheats, light cherry ales, or cherry porters and 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.

Blueberry puree can be used to make blueberry wheat beers, or used in any beer where a real blueberry character is desired.

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.

Raspberry puree is perfect for making Framboise sours, or in making lighter raspberry beers such as raspberry cream ales or raspberry wheats.

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.

Black currant has a distinct raisin-like flavor and would go well in sweeter beers using dark crystal malts to bring out the rich raisin and plum flavors. This black currant flavoring uses artificial flavoring agents. For beer, use 4 fl oz. per 5 gallons. Add directly to secondary fermenter or to taste at bottling/kegging time.

Pear flavoring may be used in light ales, such as blonde or cream ales to give them a crisp pear note that is great during the summer! This pear 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.

May be used in beers or ciders where a grapefruit flavor is desired, or in winemaking to add grapefruit flavor to wines or meads. This grapefruit flavoring uses natural flavoring agents. For beer, use 2-4 fl oz. per 5 gallons. Add directly to secondary fermenter or to taste at bottling/kegging time.

Try this flavoring in making an excellent cranberry wheat beer or in more complex styles such as lambics.This cranberry flavoring uses both natural and 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.

Great Fermentations is proud to bring you Montmorency tart cherry concentrate for use in all your brewing and fermentation projects! This preservative-free concentrate is pure, containing only one ingredient: Montmorency tart cherry juice concentrate. That's it! As such, it can be used to taste in making a number of beers, wines, meads, ciders...you name it!

From King's Ochards in Central Lake, Michigan, this blend is from cherries grown and packaged in the USA. It is used at a rate of 1 oz concentrate to 7 oz water to make 8 oz of cherry juice. Depending on the flavor you are looking for, you might use anywhere from 4 to 16 ounces for a 5 gallon batch of beer. The concentrate goes well as a fruit component in many different styles, including lighter beers, Belgians of all kinds, and sour beers. Give it a try and soon you'll be hooked on making all things with a little bit of tart cherry!

This would make a great addition to a summery wheat ale or a light beer in order to lend a refreshing watermelon character to the beer. This watermelon flavoring uses artificial flavoring agents. For beer, use 4 fl oz. per 5 gallons. Add directly to secondary fermenter or to taste at bottling/kegging time.

Lime flavoring may be used in light Mexican or American lagers to add a refreshing lime note to these beers. This lime uses natural and artificial flavoring agents. For beer, use 6 to 7 fl oz. per 5 gallons. Add directly to secondary fermenter or to taste at bottling/kegging time.

This flavoring would do well in wheat beers, light summer ales where a touch of peach character is desired, or in Belgian ales of all kinds. This peach flavoring uses 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 flavoring would make a great addition to a number of beer styles, from lighter blonde ales and wheat beers to porters and stouts, giving them a delicious cherry flavor. This cherry flavoring uses both natural and 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.

May be used in beers where a wine-like grape flavor is desired, in beers using Nelson Sauvin hops, or in winemaking to add more grape flavor. This grape flavoring uses artificial flavoring agents. For beer, use 4 fl oz. per 5 gallons. Add directly to secondary fermenter or to taste at bottling/kegging time.

This would make an excellent addition to a wheat beer, or to a sour ale to bring out delicate raspberry notes. This raspberry flavoring uses both natural and artificial flavoring agents. For beer, use 6 to 7 fl oz. per 5 gallons. Add directly to secondary fermenter or to taste at bottling/kegging time.

Ginger is a unique flavor that lends itself well in many different beer styles. See what delicious concoctions you can come up with using this ginger flavoring! This ginger flavoring uses 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.

Strawberry flavoring can be used to make an excellent strawberry wheat beer or strawberry blonde ale. This strawberry flavoring uses natural 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.

An Oregon grown gem, bright red, medium sized berries with that familiar raspberry flavor. This 96 oz. can 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