Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Using Canned Apricots - Oregon Puree vs Regular Old Canned Apricots
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Old 01-19-2011, 06:36 PM   #1
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Default Using Canned Apricots - Oregon Puree vs Regular Old Canned Apricots

It's outside of fresh apricot season and I'm itching to make an apricot IPA for the spring. That leaves me with canned and frozen peaches as options.

Bad financial times have led me to commit to keeping my beer ingredients at or below $30/5 gallon batch, and I'm already in $28 for grains and hops (and have plenty of the house yeast).

The Vinter's and Oregon Apricot 49 oz canned fruit purees generally run around $20 once you factor in shipping. Our LHBS has them at $20. Given that takes the batch up near $50, it's too high and I'm sticking to my guns (with the help of a persistent wife of course).

In the grocery store the other day, my wife pointed to a regular old 15 oz can of apricots that was $1.49. It was in extra light syrup and she pointed out it had no preservatives--just water, sugar, and peaches. If I rinsed 4 cans of these peaches and pureed them in the food processor, I could have the equivalent of the Oregon product for only $6. The wife thoughts this was acceptable, which is a plus. And really, so long as there are no preservatives, canned apricots are canned apricots, right?

I'm interested in your opinions, and wondering whether anyone has experience with this? I appreciate any input you can offer, as I hate to ruin a good IPA with bad canned fruit...


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Old 01-20-2011, 03:05 PM   #2
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I would guess it would be fine as long as you do a good job sanitizing your food processor. It might add a little extra sugar from the syrup soaked into the fruit, but that will help to ensure a dry IPA. Give it a shot (or if you have some small fermenters try adding it to half the batch). I put a gallon of a Citra hopped pale ale onto papaya last winter with good results.


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Old 01-20-2011, 03:54 PM   #3
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splitting the batch might be a good idea, i have a couple of 3 gallon better bottles. one has cider in it, but it may be time to keg that anyway

i guess my concern boils down to the quality of Oregon fruit puree. if it's really only as good as a good can of peaches, then why pay a premium just because its marketed to homebrewers? but if there's something special about the Oregon fruit purees to justify the premium, then i might be convinced to pay extra. just wish i had a grip of fresh apricots
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Old 05-18-2011, 07:12 PM   #4
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Default How Was It?

Found your thread while doing a search and was wondering if the homemade puree was as good as you hoped. May do the same thing for a Magic Hat #9 clone. If it worked that is a pretty big cost savings.
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Old 03-13-2015, 01:54 PM   #5
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Default Canned Apricots

I saw your thread and had the same reason and idea to use canned apricots that were in a pear concentrate. How did it turn out?


Quote:
Originally Posted by Powers View Post
It's outside of fresh apricot season and I'm itching to make an apricot IPA for the spring. That leaves me with canned and frozen peaches as options.

Bad financial times have led me to commit to keeping my beer ingredients at or below $30/5 gallon batch, and I'm already in $28 for grains and hops (and have plenty of the house yeast).

The Vinter's and Oregon Apricot 49 oz canned fruit purees generally run around $20 once you factor in shipping. Our LHBS has them at $20. Given that takes the batch up near $50, it's too high and I'm sticking to my guns (with the help of a persistent wife of course).

In the grocery store the other day, my wife pointed to a regular old 15 oz can of apricots that was $1.49. It was in extra light syrup and she pointed out it had no preservatives--just water, sugar, and peaches. If I rinsed 4 cans of these peaches and pureed them in the food processor, I could have the equivalent of the Oregon product for only $6. The wife thoughts this was acceptable, which is a plus. And really, so long as there are no preservatives, canned apricots are canned apricots, right?

I'm interested in your opinions, and wondering whether anyone has experience with this? I appreciate any input you can offer, as I hate to ruin a good IPA with bad canned fruit...


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