Vintner’s Harvest Raspberry Puree
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Raspberry Puree for the distillation of alcohol. 49 oz. can (3 lbs. 1 oz.). Grown in Oregon in Willamette Valley. Can be used during fermentation process to make a fruit brandy or to flavor moonshine or neutral spirit. No seeds or preservatives in the puree.
Boiling puree can cause off flavors.
Get your desired Specific Gravity by adding sugar, then keep fruit mash with yeast at around 80 degrees Fahrenheit (23 degrees C) while in fermentation stage. Estimated fermentation time is 3 days. Puree can also be added to moonshine recipe or neutral spirit after distillation to add flavor back.
Has pH Level of: 2.9-3.8
Brix: 10 Degrees-13.5 Degrees
Specific Gravity: 1.040-1.055 (About 5%-7% Alcohol by Volume) simply add a little sugar to get higher ABV.
Color: Medium Red
|Dimensions||4.25 x 4.25 x 7 in|