I was wondering if anyone has made wine using Oregon fruit. I searched but only saw most people adding it to beer. I was thinking about trying this some time. Any thought? http://www.homebrewit.com/aisle/1200
Yes, I'd say so but about the same as frozen fruit. I've used the Oregon fruit in combination with both juice and frozen fruit. Canned Oregon fruit is usually more expensive than frozen so it all depends on which is cheaper.
No need to press the fruit. Canned fruit is already soft and partially broken down and frozen fruit has been partially broken down by the freezing process. Use a straining bag to hold the fruit and when the time comes to remove it from the primary, gently squeeze to remove the free juice and discard the pulp.
Racked two gallons of Tart Cherry to secondary. The blueberry will probably be ready tonight for racking. I had trouble with the cherry not wanting to go above 1.070 even with an extra pound of sugar, so we will just have to see if it turns out any good. It probably won't last very long.
Terry Geary mentions Oregon Fruit by name in The Joy of Home Winemaking. Then again, that book does use about anything that doesn't have preservatives.
Oregon fruit wine
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