Egghead
Well-Known Member
Up to this point, all my melomels have been made with fruit juices, but I am now planning on making a fuller-bodied raspberry melomel. It appears I can use either a raspberry puree from Vintner's Harvest, or I can used frozen raspberries from my local grocery store. So I have several questions.
1) What would be the pros and cons of one product over the other?
2)How would I need to prepare the frozen raspberries before using.
3) And is the canned puree pasteurized, or would I need to treat it with campden tablets?
Thanks!
1) What would be the pros and cons of one product over the other?
2)How would I need to prepare the frozen raspberries before using.
3) And is the canned puree pasteurized, or would I need to treat it with campden tablets?
Thanks!