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.