I am exploring using some Rasin Juice Conentrate / Puree in a Blegian beer. Anyone have experience trying something like this? Im trying to figure out approximately how much I would use in a 5 gallon batch. How much sugar might be fermented out.
Here are some details on one i found. Any ideas?
[FONT="]Raisin Juice Concentrate[/FONT][FONT="]
Characteristics[/FONT][FONT="]
Color: Amber to dark brown
Flavor: Inherent fruity flavor
Viscosity: 260-500 cp at 21ºC (70ºF)
Weight: 1.35 kg/liter (11.25 lbs/gallon) at 70º Brix
Specific gravity: 1.348
pH: 2.0 to 3.5
[/FONT][FONT="]Because of its low pH, high sugar and soluble solids content, raisin juice concentrate is self-preserving. It is recommended that it be stored at temperatures between 15º and 21ºC (60º to 70ºF). Extended storage may affect its color and flavor, however, this change is slow.[/FONT]
Here are some details on one i found. Any ideas?
[FONT="]Raisin Juice Concentrate[/FONT][FONT="]
Characteristics[/FONT][FONT="]
Color: Amber to dark brown
Flavor: Inherent fruity flavor
Viscosity: 260-500 cp at 21ºC (70ºF)
Weight: 1.35 kg/liter (11.25 lbs/gallon) at 70º Brix
Specific gravity: 1.348
pH: 2.0 to 3.5
[/FONT][FONT="]Because of its low pH, high sugar and soluble solids content, raisin juice concentrate is self-preserving. It is recommended that it be stored at temperatures between 15º and 21ºC (60º to 70ºF). Extended storage may affect its color and flavor, however, this change is slow.[/FONT]