Oregon Puree

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Firstnten

Firstnten

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Thinking about doing 5 gallons of apricot. 2 cans + 5 gallons of water + yeast.

No nutrient no added anything.

Has anyone around here used this stuff for wine?

any input on using Vintners Harvest Fruit Wine Bases opposed to this?

I would love to see any successful recipes please!!!!
 
I am no wine expert, but unless those cans are about 2 gallons each, I don't think you will have enough sugar to ferment and have anything more potent than a non-alcoholic beer.

I just added 3 cans, 45oz of Oregon fruit to a beer, it had something like 13g of sugar per serving which I think was 2 or 3 per can. So with that math, I only added 78 - 117 grams of sugar, but mine was only for taste not turning into alcohol.
 
humann_brewing said:
I am no wine expert, but unless those cans are about 2 gallons each, I don't think you will have enough sugar to ferment and have anything more potent than a non-alcoholic beer.

I just added 3 cans, 45oz of Oregon fruit to a beer, it had something like 13g of sugar per serving which I think was 2 or 3 per can. So with that math, I only added 78 - 117 grams of sugar, but mine was only for taste not turning into alcohol.
Click to expand...

I'm gonna add sugar.
 
How big are the cans? If they're the 12 oz size, 2 cans isn't going to give you much more than apricot flavored hooch water. The sugar flavor after it's fermented will taint the apricot flavor. I would add at least 3 lbs worth for a 5 gallon batch, 6 if you can afford it.
 
EvilTOJ said:
How big are the cans? If they're the 12 oz size, 2 cans isn't going to give you much more than apricot flavored hooch water. The sugar flavor after it's fermented will taint the apricot flavor. I would add at least 3 lbs worth for a 5 gallon batch, 6 if you can afford it.
Click to expand...

The Oregon Fruit puree is 3# cans. So he is using 6# of fruit. Still for a wine I think that is very light. I usually see numbers like 3-6#/gallon.

Sorry I don't have experience with either product however both seem to be high quality fruit products. I believe the Oregon fruit is just whole fruit, seeded and pureed, while the Vintner's Harvest is fruit and juice or just juice depending on the fruit.

I think if I was making a wine I would use a couple cans of Vintner's Harvest. If I was using it to flavor a beer or mead I would probably use the Oregon Fruit. Either would work but I would still plan to use at least 2# per gallon, 3# would be better. Fruit wines are not cheap.

Craig
 
EvilTOJ said:
How big are the cans? If they're the 12 oz size, 2 cans isn't going to give you much more than apricot flavored hooch water. The sugar flavor after it's fermented will taint the apricot flavor. I would add at least 3 lbs worth for a 5 gallon batch, 6 if you can afford it.
Click to expand...

49oz cans.............
 
CBBaron said:
The Oregon Fruit puree is 3# cans. So he is using 6# of fruit. Still for a wine I think that is very light. I usually see numbers like 3-6#/gallon.

Sorry I don't have experience with either product however both seem to be high quality fruit products. I believe the Oregon fruit is just whole fruit, seeded and pureed, while the Vintner's Harvest is fruit and juice or just juice depending on the fruit.

I think if I was making a wine I would use a couple cans of Vintner's Harvest. If I was using it to flavor a beer or mead I would probably use the Oregon Fruit. Either would work but I would still plan to use at least 2# per gallon, 3# would be better. Fruit wines are not cheap.

Craig
Click to expand...
I was planning on using 2 of the Oregons
so your saying 3 cans of 49 ozOregons. And or 2 of Vintner's for 5 gallons.
 
Firstnten said:
I was planning on using 2 of the Oregons
so your saying 3 cans of 49 ozOregons. And or 2 of Vintner's for 5 gallons.
Click to expand...

I think 2 cans of Oregon or 1 can of Vintner's would be the minimum for a 5 gallon batch. The Vintner's can includes recipes for 3gal or 5gal from a single cap but many people say they find the 5gal recipe kind of thin.
I don't think you would be wrong using 2 cans of Vintner's fruit base in a 5gal wine. 3 or even 4 cans of Oregon fruit would probably work also. Ofcourse this does depend on the fruit as some fruits have much stronger flavors than others.

Now this is just my opinion based on a couple batches using fresh fruit and on other opinions I have read. I have not used either product.

Craig
 
I've used oregon puree before, and it's just the fruit pulverized until it's a nice mushy mess. Me being in Oregon, I guess I'm privy to getting smaller sizes of puree, hence why I asked the size of the cans. Six pounds of apricots will work just fine for a 5 gallon batch, but it won't be wine strength (not a bad thing). If you can afford 9 lbs I would use that, but you'll definitely get something drinkable and tasty with 6 lbs plus 2 lbs of sugar.
 
EvilTOJ said:
I've used oregon puree before, and it's just the fruit pulverized until it's a nice mushy mess. Me being in Oregon, I guess I'm privy to getting smaller sizes of puree, hence why I asked the size of the cans. Six pounds of apricots will work just fine for a 5 gallon batch, but it won't be wine strength (not a bad thing). If you can afford 9 lbs I would use that, but you'll definitely get something drinkable and tasty with 6 lbs plus 2 lbs of sugar.
Click to expand...

I was thinking at 5-7 lbs' of sugar. No good?
 
EvilTOJ said:
I think 5 lbs or more will be overkill.
Click to expand...

Are you sure about that? If you are trying to make a wine, you will want the OG between 1.075 (10%ABV) and 1.100 (14%ABV) with about 1.090 being the norm. A rough guesstimate puts about 7# of sugar at the low end of this.

From jack keller's website the apricot wine recipes use between 2 and 3 # of apricots and between 2 and 3 # of sugar per gallon.

Craig
 
I bottled this trash this past weekend, after I backsweetened it with Splenda. If I had to describe the taste I would say watered down apricote flavor what a disappointment.
 

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