Using jams or preserves?

Discussion in 'General Brewing Discussions' started by oliver, Nov 12, 2018.

  1. oliver

    oliver Well-Known Member

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    Anyone have any experience using jams or preserves? There's a loganberry preserves jar I got my hands on, been wanting to play with Loganberries for a while.

    Ingredients: sugar, loganberries, citrus pectin, sodium citrate.

    I was thinking of dropping some into a bag, and then into the keg?

    Any recommendations? Or any wise words about Pectins and Citrate?
     
  2. Hawkbox

    Hawkbox Well-Known Member

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    Not a clue, but I am also curious now.
     
  3. Nosybear

    Nosybear Well-Known Member

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    You'll have to do something about the pectins unless you want hazy beer - there are enzymes that will take care of it. Citrate's no problem. Why not just look for the fruit puree? I think Ikea sells lingonberry - about the same as loganberry - puree.
     
  4. oliver

    oliver Well-Known Member

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    haze never bothers me. I want to do a hefeweizen with it.

    Vintner's carries loganberry wine base, but in the big cans of it. I'd hate to spend money on a lot of product and use a fraction of it. The jar of jam was on sale and is a reasonable amount for me.

    @Nosybear but what you're saying is that I shouldn't have any detrimental issues with those ingredients to the beer in a keg.
     

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