Oregon Fruit Blackberry Puree

Richly dark purple in appearance with a smooth and satisfying mouthfeel. The nose features aromas of plummy sweet fruit with an underlying summer earthiness. The real fruit color, aroma, and flavor adds complexity to beer, cider, mead, wine, kombucha, seltzer, smoothies, and spirits. The product contains no preservatives and no additives.

100% Fruit Puree can be added directly to the primary or secondary fermenter - do not boil.

Features:

• 100% fruit - seeds and pits removed
• Aseptic packaging for shelf stability
• No waste, no preparation, ready when needed
• Contains 49 oz of puree
• Specific Gravity: 1.038-1.051
• Brix: 9.5°-12.5°
• pH: 3.0-3.7

Measurement Data
pH: 2.80 – 3.80
Brix: 9.0° – 16.0°
Specific Gravity: 1.036 – 1.065
Viscosity: 11 – 24 cm/min (Bostwick at 70°F)
Color: Dark red/purple, typical of cooked marionberries and blackberries.

How does fruit puree compare to using whole fruit?
The seeds make up 12% of the whole berry by weight and pits make up 20% of the fruit weight. In general, we recommend using 10-15% less puree if your recipe calls for whole fruit.

Oregon Fruit Puree provides quality, variety, and convenience. Expect predictable results with each batch. Tested to meet safety standards and packaged aseptically.