mbreen01 said:This is kinda a side step, but when do you add the puree? I've heard that you don't want to boil fruit b/c of the pectin; so the recommendation that I've seen is to cool wort down to 150 deg after boiling and add fruit. Then just keep at 150* for around 15 minutes then cool and pitch yeast. Does it make a difference with the canned fruit (vs. fresh fruit)? Is canned fruit pasteurized?
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