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> Wine > Ingredients > Fruit Puree
Oregon Fruit Purees
Oregon Fruit Products have taken the hassle out of making fruit based wine and beer. Their line of fruit purees provide you with all of the fresh fruit flavor and character without the seeds, skins or crushing of solid packed fruit. Oregon Fruit Purees have been sterilized and are ready to use. There is more fruit by weight with the purees since the seeds have been removed. This is real fruit. If you have any left over, use it on ice cream or yogurt, in cereal, bake with it, use in sauces. Take a look at the fruit puree wine recipes and fruit beer recipes here. Always use the fruit purees in the primary or secondary fermenter. Never boil the purees.
Click here for three gallon fruit base wine recipes!
One Gallon Fruit Wine Recipes using Real Fruit Puree
There are many ways to make wine with the purees. It comes down to personal preference. Oregon Fruit Products one gallon recipe (see chart) calls for one can of puree with enough sugar to bring the original gravity to 1.090 or higher. This produces a wine with an alcohol level of 12% by volume and will remain stable for a long time.
One Gallon Fruit Puree Wine Recipes
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Add sugar gradually both initially and for sweetening. Add ½ the initial sugar and take a gravity reading or taste if you are sweetening a finished wine before adding the rest. This will insure that your wine doesn’t come out too strong. Fermentation will stop automatically, but wine must be stabilized with potassium sorbate if sugar is added after fermentation for sweetening. This will prevent renewed fermentation.
Use an open plastic bucket for a fermenter. For one gallon batches it is best to use a two gallon bucket and for five gallon batches, use a seven gallon bucket. Sterilize your fermenter and any equipment that will come into contact with the must.
Dissolve the sugar and additives in a quart of warm water. Add the fruit puree and enough water to equal one gallon total volume. Add the other ingredients except the yeast. Stir well. For a sweeter wine, dissolve 2 to 4 teaspoons of sugar in 1/4 cup warm water. Add ½ teaspoon potassium sorbate to the wine and then add the sugar mixture to wine.
Take a gravity reading. The must should be between 1.090 and 1.100. If it is lower, add enough sugar to bring the gravity up. Approximately 4 oz. of sugar will raise the gravity 10 points in one gallon of water. Stir must every day for 5 to 7 days (until the gravity is about 1.030). Rack into a sterilized one gallon jug or three gallon glass carboy (depending on volume made). Attach an airlock and ferment for 2 to 4 weeks or until fermentation is complete. The gravity reading should be 1.000 or lower. Rack wine off the sediment into another sterilized gallon jug or glass carboy. Add a fining agent according to directions and let set for 4 weeks. The wine can be bottled when it is clear and stable.
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Winemaking chemicals and yeast assortmentRecipes are not included.Refill pack for wine making. Contains individual bottles of acid blend, grape tannin, potassium sorbate, pectic enzyme, yeast nutrient, campden tablets, and 1 each of Cote des Blanc, Montrachet, Cuvee and Champagne wine yeast. |