For standard craft brewing, use about 1 lb of puree per gallon (roughly 8–10% of the volume). This ratio delivers a balanced mix of aroma, flavor, and beer character, with room to adjust higher or lower depending on the style and fruit intensity. Need advice? Get in touch with us at: sales@disjobelusa.com

Using fruit puree in hard seltzer differs from beer; excess can lead to haze, sediment, and heavier mouthfeel. A good target is 0.5 lb per gallon (around 4–5% of volume), which delivers balanced fruit flavor while maintaining a clean, crisp profile. Get expert guidance—reach out to us at sales@disjobelusa.com

Fruit puree is commonly used in winemaking, with many wineries and meaderies crafting fruit wines, blends, and dessert styles from it. For grape wines, add about 0.25–0.5 lb per gallon to enhance flavor, or 2–3 lbs per gallon when producing a fruit-only wine. Need advice? Get in touch with us at sales@disjobelusa.com

Fruit puree is widely used in mead, and experts typically recommend 1–2 lbs per gallon to create a balanced brew that highlights both the honey and the fruit. We’re here to help, contact us at sales@disjobelusa.com

The density of fruit puree is key when converting pounds to gallons. Most purees range from about 8.5–9.0 lbs per gallon, depending on the fruit and Brix, with 8.8 lbs per gallon being a common average. Want precise info for each fruit? Reach out at sales@disjobelusa.com

Yes, all our purees undergo flash pasteurization, a process in which the fruit puree is rapidly heated to a high temperature (160–185 °F) for a brief period (15–30 seconds) to eliminate microbes, then quickly cooled.

No, our purees are sieved from the fruit pulp for perfect texture, with only a tiny dash of ascorbic acid (<3%) to slow oxidation and maintain peak freshness.

Aseptic packaging allows the product to be stored at room temperature (below 75 °F) in a dry environment. After opening, transfer any remaining puree into a clean, sanitized container. Store in the refrigerator for up to 7 days or freeze for up to 3 months. Being 100% natural, the puree begins to oxidize once opened.