Author Topic: Adding Oregon Fruit Puree to BeerSmith  (Read 10650 times)

Offline brownbeard

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Adding Oregon Fruit Puree to BeerSmith
« on: March 10, 2004, 08:16:25 AM »
I am doing a cherry wheat, and am going to be using Oregon brand cherry puree to the brew.  I am not able to find any specs for this for BeerSmith.  Any ideas?

Offline BeerSmith

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Re: Adding Oregon Fruit Puree to BeerSmith
« Reply #1 on: March 10, 2004, 01:47:50 PM »
 Fruits can vary quite a bit from can to can which is why it is hard at times to accurately estimate the OG when using a large amount of fruit.

 However, I've used the Oregon puree before.  I entered the puree as an "extract" ingredient with a potential of 1.036 and I think the estimate was in the ballpark.  The color is fairly dark - I would guess around 15 SRMif not a bit darker.

 Note that most of the puree will ferment (very quickly) since it is high in sugar, and will increase the alcohol content quite a bit.  I added mine in the secondary (it fermented vigorously) Also I recall having to age the beer for several months before it completely smoothed out.

Good luck!
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Offline KipDM

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Re: Adding Oregon Fruit Puree to BeerSmith
« Reply #2 on: March 06, 2014, 05:46:13 AM »
Vintners Harvest appears to be a common fruit puree at homebrew stores and websites.
is there a way we can add the vintners harvest numbers to the program?
there are basic number on the can but i am unsure whether the OG range is because of teh 3 gal vs/ 5 gall recipe or not.

any thoughts on this would be great, thanks!
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