Guys,
I've been using fresh blackberries in my secondary fermentation for years and typically have to add 6 - 10#s depending on the size of the batch I'm making. Getting ready to run a batch in the primary and after a month or two add blackberries. Was thinking could I use blackberry puree rather than fresh (well frozen) blackberries? Is there any advantages/disadvantages? Never done it but might try based off of what you all say have tried.
Cheers!
I've been using fresh blackberries in my secondary fermentation for years and typically have to add 6 - 10#s depending on the size of the batch I'm making. Getting ready to run a batch in the primary and after a month or two add blackberries. Was thinking could I use blackberry puree rather than fresh (well frozen) blackberries? Is there any advantages/disadvantages? Never done it but might try based off of what you all say have tried.
Cheers!