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

On Tue, 21 Mar 2006 07:51:14 -0500, "Paul E. Lehmann"
wrote:

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

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

On Tue, 21 Mar 2006 20:54:11 -0900, A. J. Rawls
wrote:

On Tue, 21 Mar 2006 07:51:14 -0500, "Paul E. Lehmann"
wrote:

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

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

Steve wrote:
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.

"A. J. Rawls" wrote in message
...
On Tue, 21 Mar 2006 07:51:14 -0500, "Paul E. Lehmann"
wrote:

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

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

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.

On 3/22/2006 6:50 AM, Paul E. Lehmann wrote:
"A. J. Rawls" wrote in message
...

On Tue, 21 Mar 2006 07:51:14 -0500, "Paul E. Lehmann"
wrote:


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

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


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

Check the www.finevinewines.com site. In the recipes section they have recipes for all of the Oregon fruits.
"Paul E. Lehmann" wrote in message ...
Has anyone ever used fruit purrees such as Oregon Fruit Purees to make wine?
How did it turn out?

On Wed, 22 Mar 2006 06:17:45 GMT, Steve
wrote:

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

On Tue, 21 Mar 2006 20:54:11 -0900, A. J. Rawls
wrote:

On Tue, 21 Mar 2006 07:51:14 -0500, "Paul E. Lehmann"
wrote:

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

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


Look here..

http://www.leeners.com/fruitwinerecipes.html

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

I use fruit puree to ad fruit flavors to wine. Such as a blackberry merlot, or a raspberry white zin. They work quite well.

"Paul E. Lehmann" wrote in message ...
Has anyone ever used fruit purrees such as Oregon Fruit Purees to make wine?
How did it turn out?