Originally Posted by BeerRunner
Well that makes sense. Thanks.
The only time it'd make any difference is if there's other ingredients in the puree. But normally, if you take 1lb of fruit and blitz it, you end up with 1lb of puree.
If the fruit is, say, cherries, then you'd end up with something slightly more concentrate i.e. 1lb of whole cherry, would probably give 1/2lb of pitted, puree'd cherry, so 1lb of puree'd cherry would be the same as 2lb of whole etc etc......
The difference ? would be a probably higher sugar level/gravity in liquid, higher concentration of fruit flavour/colour/aroma etc etc
Don't forget, you can even split the weight of puree, so half is in the primary and the rest added to secondary, which should make for a more fruity tasting batch, that's drinkable earlier than might otherwise be the case.....