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Old 03-13-2011, 04:40 PM   #1
BaccusIsWine
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Default New to wine making have some questions

Hi Im new to all this and just had some questions about using Oregon fruit puree to make wine.

I have recipe for a blackberry wine I want to make and would like to substitute the fresh Blackberrys with the oregon fruit puree. They say that with the puree you need 10-15% less then the whole fruit. So can i just subsitute my XX pounds of fruit with the puree(Minus 10-15%)? Also Also will I have to change the amount of sugar, pectic enzyme, yeast nutrient, water etc or can I keep them the same as per recipe?

Thank you for your time.

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Old 03-14-2011, 04:06 PM   #2
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I would not use Oregan, Look for Vintners Harvest in a can instead.
You may also look at our sister forum here www.WineMakingTalk.com

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Old 03-15-2011, 10:35 PM   #3
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Oregan works great!! Follow the recipe on the label... always make the "full bodied" version. More fruit is ALWAYS better!

Debbie

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Old 03-16-2011, 12:57 AM   #4
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Do Check SG before adding sugar. It is a great practice and can avoid later problems. PE is kinda open A little to much won't hurt. Same with yeast nutr.

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Old 03-16-2011, 02:22 PM   #5
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Originally Posted by mmadmikes1 View Post
Do Check SG before adding sugar. It is a great practice and can avoid later problems. PE is kinda open A little to much won't hurt. Same with yeast nutr.
Well I havent started yet but yes I know and have a hyrometer. Right now imbuying all the stuff I need, reading a ton and trying to learn specific Gravity. My main problem is every specific gravity/brix/PA table I come across is different so im unsure as which one to use.
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Old 03-16-2011, 02:26 PM   #6
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Quote:
Originally Posted by BaccusIsWine View Post
Well I havent started yet but yes I know and have a hyrometer. Right now imbuying all the stuff I need, reading a ton and trying to learn specific Gravity. My main problem is every specific gravity/brix/PA table I come across is different so im unsure as which one to use.
They shouldn't be different- brix is brix. A triple scale hydrometer is handy to have, and you need a scale from .990 to about 1.150. I'm not sure how high mine goes but I usually make wines in the 1.085-1.110 range.
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