Fruit Flavoring in Secondary: Fruit Juice or Puree?

[MPLS_Brewing]

I've recently been introducing fruit flavoring during secondary fermentation. I've only tried puree and I am not pleased with the amount of fruit sediment. Any recommendations for sourcing fruit juice without preservatives, such as specific brands or fruit that does well in secondary? I'd appreciate any insight into your process.

Edit: If it matters, I've used Aeseptic fruit puree from fierce fruit. I do enjoy the flavor but sediment seems to be a waste of volume and a hassle to deal with.

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[jpitz31]

My wife cans berry jam and juice. She cans the juice with sugar, all puree is strained and removed. we sterilize in mason jars. The SG of the juice is around 60 degrees Brix. This works great when adding to the secondary.

Cheers

Joe

 

[AlexKay]

Coloma frozen (Tart Cherry Juice Concentrate | Fruit juice Purees for Brewing and…) makes concentrated juices without additives. Highly recommend.