Anyone use Aseptic Fruit Purée?

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The fruit purée in your link reads as a standard harvest strength purée. Use that one like fresh fruit. ,, ie six or four pounds per gallon.

There are also concentrates available. I look at what the moisture removal was and reconstitute to get the TA between 0.5 and 0.7%, ,,, or lower if there is a cost target instead of flavor.
Thanks for the response. Maybe not the best way to go. I prefer good flavor above any cost. Im new to puree's. What would you use to make a pineapple wine? Thank You

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