how much puree' ?

[Blacksmith1]

If I use a frozen puree to make wine, what quantity per gallon should I use? Should I just figure it the same as whole fruit weight wise?
I'm thinking of trying a Guava wine since the wife loves them but where I live now there are no trees in the neighborhood, so it's puree only. And I'd be guessing at how much whole fruit to use anyway.

 

[jgmillr1]

I've used puree'd fruit (strawberry) and was happy with the results. I do not add water to my fruit wines unless the fruit absolutely needs it, such as for cranberry or lemon. I have no idea about guava though! Anyway, the weight of the puree you use should be similar to that of the whole fruit, roughly 10-13lbs per gallon, unless you intend to dilute with water or blend with some other base wine/juice.