I found this at Walmart of all places, an all natural apricot preserve. It lists the ingredients as: Apricots, Corn Syrup, High Fructose Corn Syrup, Apricot Puree Concentrate, Sugar, Pectin, Citric Acid. Does anyone see a reason I couldn't try adding this to secondary?
Not sure I would call this "all natural"?!? I would think pectin would not be a good addition, not to mention HFCS and regular corn syrup.
I like the Oregon purees. They're more concentrated than just using fruit. I find you need to use a boatload of real fruit to come across in the aroma. Adding puree at 3-4 days into primary seems to work good for me. I like a good apricot wheat.