Author Topic: Vitners Harvest Purees  (Read 1032 times)

Offline narcout

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Vitners Harvest Purees
« on: January 27, 2016, 05:35:31 PM »
To anyone who has used these pureees in secondary before, how long did it take to ferment out? 
It's too close to home
And it's too near the bone

Offline HoosierBrew

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Re: Vitners Harvest Purees
« Reply #1 on: January 27, 2016, 05:38:06 PM »
I've used them before in secondary. I gave them 2 weeks and was at FG by that time.
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Offline Wort-H.O.G.

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Re: Vitners Harvest Purees
« Reply #2 on: January 27, 2016, 05:57:10 PM »
same here..10+ days, however I wasn't checking all the time so could have been done earlier I suppose.
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Offline fmader

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Re: Vitners Harvest Purees
« Reply #3 on: January 27, 2016, 07:17:31 PM »
Has anybody used their mango purée? It's the only reasonably priced mango purée that I can find. I'll deal with whole fruit, but I'd rather not lol.
Frank

Offline brewsumore

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Re: Vitners Harvest Purees
« Reply #4 on: January 31, 2016, 06:08:24 AM »
I normally go 10 days on fruit puree temp controlled, starting about a week into the primary ferment.  I recently used a can of the Vintners Harvest raspberry puree for 5 gals of my 10-gal batch of oatmeal robust porter, and it was done after probably 5-6 days.

Offline majorvices

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Re: Vitners Harvest Purees
« Reply #5 on: January 31, 2016, 01:50:00 PM »
Has anybody used their mango purée? It's the only reasonably priced mango purée that I can find. I'll deal with whole fruit, but I'd rather not lol.

I go to costco, buy the frozen mangos and make my own puree in a food processor. Cheap. Easy and tastes great.

Offline fmader

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Re: Vitners Harvest Purees
« Reply #6 on: January 31, 2016, 02:11:22 PM »
Has anybody used their mango purée? It's the only reasonably priced mango purée that I can find. I'll deal with whole fruit, but I'd rather not lol.

I go to costco, buy the frozen mangos and make my own puree in a food processor. Cheap. Easy and tastes great.

Thanks, Keith... How many Mangos do you use in a batch. I was planning maybe 7.5lbs. I'm going to make a habanero/mango pale ale.
Frank

Offline majorvices

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Re: Vitners Harvest Purees
« Reply #7 on: January 31, 2016, 04:28:34 PM »
Has anybody used their mango purée? It's the only reasonably priced mango purée that I can find. I'll deal with whole fruit, but I'd rather not lol.

I go to costco, buy the frozen mangos and make my own puree in a food processor. Cheap. Easy and tastes great.

Thanks, Keith... How many Mangos do you use in a batch. I was planning maybe 7.5lbs. I'm going to make a habanero/mango pale ale.

I used 4 pounds in a 5 gallon batch in secondary and it had plenty of mango flavor. Tasted great. First time I did it with a citra pale ale, right now I have 4 lbs aging in a 5 gallon carboy of tripel.

General rule has always been 1-2 pounds of fruit per gallon but I sometimes find that 1 pound per gallon can actually be too much depending on what you are going for. I prefer subtlety.

Offline brewsumore

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Re: Vitners Harvest Purees
« Reply #8 on: January 31, 2016, 05:41:05 PM »
Has anybody used their mango purée? It's the only reasonably priced mango purée that I can find. I'll deal with whole fruit, but I'd rather not lol.

I go to costco, buy the frozen mangos and make my own puree in a food processor. Cheap. Easy and tastes great.

Hi Keith, I'm curious - do you first pasteurize the homemade Costco puree before adding it to secondary, such as stovetop @ 150F for 20 min, cool and then add?  I'd have to double check the temperature I use but that is my normal procedure when using homemade puree.

Offline fmader

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Re: Vitners Harvest Purees
« Reply #9 on: January 31, 2016, 06:06:31 PM »
Has anybody used their mango purée? It's the only reasonably priced mango purée that I can find. I'll deal with whole fruit, but I'd rather not lol.

I go to costco, buy the frozen mangos and make my own puree in a food processor. Cheap. Easy and tastes great.

Thanks, Keith... How many Mangos do you use in a batch. I was planning maybe 7.5lbs. I'm going to make a habanero/mango pale ale.

I used 4 pounds in a 5 gallon batch in secondary and it had plenty of mango flavor. Tasted great. First time I did it with a citra pale ale, right now I have 4 lbs aging in a 5 gallon carboy of tripel.

General rule has always been 1-2 pounds of fruit per gallon but I sometimes find that 1 pound per gallon can actually be too much depending on what you are going for. I prefer subtlety.

That sounds good. I've used fruit before, but not mango. I wasn't sure if it would end up being mellow or not. I'll be using a pile of Citra in this beer as well. I don't want too much either, but I certainly want enough in there to accent the habanero.
Frank

Offline troybinso

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Re: Vitners Harvest Purees
« Reply #10 on: February 20, 2016, 07:51:44 PM »
I've used them before in secondary. I gave them 2 weeks and was at FG by that time.

Do you think there is any additional fruit flavor extracted for a letting the beer sit on the fruit puree after it is done fermenting?

Offline brewsumore

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Re: Vitners Harvest Purees
« Reply #11 on: February 20, 2016, 07:57:15 PM »
I've used them before in secondary. I gave them 2 weeks and was at FG by that time.

Do you think there is any additional fruit flavor extracted for a letting the beer sit on the fruit puree after it is done fermenting?
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Yes, to a point, which some in the know put at about 10 or maybe up to 14 days total on the fruit.  Otherwise there is a potential for sliminess and/or contamination/off flavors.

YMMV depending on the fruit and its origin.

edit: personally, I recommend pasteurizing fruit puree used if it doesn't come that way.
« Last Edit: February 20, 2016, 08:00:36 PM by brewsumore »