Our Aseptic Grapefruit Juice Concentrate (Unclarified) is crafted specifically for commercial fermentation and manufacturing applications. Made from high-quality grapefruit juice concentrate, this product delivers bold citrus character, natural acidity, and vibrant aroma—perfect for beverages, brewed products, and culinary formulations where clean grapefruit flavor matters.
Vegan
Kosher
Non-GMO
Gluten Free
0.1-0.25 pound per finished gallon of beer
Hard Ciders, RTDs, Hard Seltzers, Lagers
Strawberry, Passion Fruit, Honey
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Grapefruit Concentrate
Processed without preservatives or additives and packed aseptically to ensure shelf stability and food safety, this concentrate offers both purity and performance. Whether crafting a tart seltzer, a lively IPA, or a bright fruit syrup, this is grapefruit at its most elemental—unfiltered, unapologetic, and ready to ferment or flavor.
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At a 10 Brix average, a box of puree will contain 4.8 gallons of puree.
The plastic cap on the aseptic bag is fitted with an easy open “peel away” tab. For tote use, we offer for sale a reusable custom tote valve. We also sell a handy quick disconnect set up that can be used to quickly snap onto a bag spout to a pump system to easily and quickly empty the 42# boxes or 425# drums.
The natural occurring proteins in beer, extracted from malt and hops, can create a haze or reduce clarity of the beer. Each fruit contains differing levels of pectin, or proteins, that can also contribute to haze. Our aseptic process deactivates some of the pectins, but different products will have differing levels of pectin in the finished product.
Our fruit purees all have relatively low pH, which is natural for fruit grown in our region. With a small addition of fruit to your brew, you should not experience a significant drop in pH in the finished product, but the pH level of some fruits, (Passionfruit, Black Currant, Key Lime) will contribute a tartness to your finished beverage.
Fruit adds fermentable sugars. Aseptic purees provide a more predictable fermentation and reduces the risk of off-flavors relating to the fruit.
It will change the ABV very slightly, but due to the water activity in the purees, it will not add much unless used in very high amounts.
