Hello brewers, many of you have been asking a lot of good questions lately, and we want to take the time and answer some of them below. So, let’s start!
1. I'm making a hard seltzer, how much puree should I use?
Depending on how much hard seltzer your making. For instance, let’s say you are making 0.5 lb. per gallon of Hard Seltzer. You can add more if you want to imprint more fruit flavor, or you can add less if you want a stronger taste.
2. I'm making wine, how much purée should I use?
When making wine, the recommended proportion is use 3-6 lbs. of purée will make anywhere from 3-5 gallons depending on strength and body along with the other ingredients needed. Of course, this varies from fruit to fruit, but this is a good point to start with.
3. I'm making mead, how much purée should I use?
Typically, when making mead, 3-5 lbs. of purée will make anywhere from 3-5 gallons depending on the strength you want the mead. Also, it is important to keep in mind that the mead also contains fermented honey, even spices, grains, and hops. So, the taste varies from fruit to fruit, but this is a good point to start with.
4. What if I have leftovers?
Keep it refrigerated up to three weeks. We suggest putting the leftovers in other clean and sanitized recipients (e.g. bottle) well sealed avoiding contact with oxygen.
5. How to use it?
Open the box, take out the aseptic bag, cut one of the corners of the upper part of the bag, and then just pour it into the tank. The bag has a valve, but it is only for filling purposes.
If you don’t see your questions answered here, please use our chat box and our team will be more than happy to answer yours!