Hello,
I'm looking to use aseptic apricot puree in a Berliner weisse quite soon, and I normally add fruit additions pre-fermentation during knock-out. Having not used apricot before -- my experience is with a low-expression peach puree -- I'm hoping to find out if others have used this and in what sort of quantity it was utilized to get a nice aroma and flavor. Any tips appreciated. Thanks!
I'm looking to use aseptic apricot puree in a Berliner weisse quite soon, and I normally add fruit additions pre-fermentation during knock-out. Having not used apricot before -- my experience is with a low-expression peach puree -- I'm hoping to find out if others have used this and in what sort of quantity it was utilized to get a nice aroma and flavor. Any tips appreciated. Thanks!
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