Fruit Purees

I have made wine from Oregon Apricot, Blackberry and Cherry Purees. They turned out just fine. All placed in State Fair competition.

This is a great question ( I was just reading about Oregon Fruit Purees last week). But a better question is how do you use them? And what is a 'starter' recipe? Use blackberry as an example, if a specific choice is needed.

Thanks Steve

Use them as a 1:1 replacement for fresh fruit in any recipe since they are just pureed fruit. No water, no sugar, no acid, just fruit. The only thing you might need to add is tannin since they seeds have been removed.

I made a blueberry elderberry port using one of jack's recipes. It took like 6 lbs/gallon of blueberries. It is really good too. I think my frozen blueberries are still cheaper than the puree though....but at that useage level I might have to start a blueberry garden.

Thanks for the reply. Last year I had rainwater get in the primary of my fermenting Merlot. I was able to compensate the sugar loss based on estimated volume increase but the wine turned out very thin and light in color. I was thinking of making a full bodied fruit wine, such as blackberry or elderberry and then blending and maybe bringing the residual sugar to 1 or 2 percent. Then I can tell everyone I intentionally made a "Blackberry Merlot" or "Strawberry Merlot" etc. I imagine I would have to up the amount of puree to make a fuller body fruit wine.

Paul,

I know you asked about fruit purees, but after hearing your reasons I wanted to be sure you were aware that there are wine juice concentrates commercially available which you could use to try to restore your watered down Merlot to its intended color and body. Alexander's is one brand, Winexpert appears to make a concentrate (I've seen "Winexpert Concentrate" offered at various online retailers, but I have not been able to find this product on the Winexpert site, unlike all of their wine kits which are nicely detailed), and there may be others also.

Cheers, Ken Taborek

Has anyone ever used fruit purrees such as Oregon Fruit Purees to make wine? How did it turn out?

Look here..

I use three cans per 23L and use the recipe as a "guideline". As I don't drink, I taylor it to my Child Bride's taste.

I do strain through a fine mesh bag toward the end of primary, treating the puree just like fresh fruit to avoid losing wine to a huge gross lees.

Later, A. J. Rawls Anchorage, Alaska, USA

Paul, Sounds like my raspberry mead of a few years ago. After fermentation we thought it tasted pretty close to Vick's 44 cough syrup. It took about a year of blending this and that to make it right. I started with 5 gallons and ended up with 17. It's all gone save one bottle. :) Joe

Has anyone ever used fruit purrees such as Oregon Fruit Purees to make wine? How did it turn out?