Blueberry Puree for Sale

[Johngottshall]

I got my shipment on Thursday 7/17 going to start a 3 gallon batch with one of the gallons going to freeze a gallon so I have it to make a batch in the winter. Should I use a mesh bag or no need?

 

[vacuumpumpman]

No need for a mesh bag. - no skins or seeds to deal with

 

[jswordy]

I agree. It's all been chopped up nicely into a puree and should make a very fine layer at the bottom, I think.

Mine's happily bubbling away naturally with whatever yeast came from Colorado. DO freeze what you don't use right away or add some k meta and refrigerate if you want to use it in 3-4 weeks.

When our blueberries get big enough to be wine-making productive, I'll sure run them through the food processor first!

 

[Johngottshall]

OK thanks for the reply

 

[chuggins]

Jim, I don't have an answer for you. I don't know how fermentation started however you are correct no sulfites were added. Let me know how it works out

-Chris

 

[jswordy]

Jim, I don't have an answer for you. I don't know how fermentation started however you are correct no sulfites were added. Let me know how it works out

-Chris

It started in both gallons. Your winery is probably well inoculated. Most are. I was amazed that the yeast would ferment at fridge temps. That usually stops them, but then you're in Colorado, where it's cooler. I'll say one thing, as soon as I put the puree into that sugar water, it took off. 12 hours later there was lots of fizz upon stirring. I might save and freeze some of that yeast slurry.

Trouble for me is, I had this reserved for a blend I was going to ferment using grapes that were still frozen at the time. Going to need to buy more blueberry somewhere. But first I need to get my fermenter cleared back out. No biggie, I love blueberry wine.

Just glad I caught it before ka-BLOOIE! The jugs were so expanded I could not hook a finger through the handle space! That would have been a shame, to waste all that money.

 

[chuggins]

I have organic plum puree ready next week. I am going to send you a few!

 

[vacuumpumpman]

I still have a gallon at 40 degrees F
And no fermentation at all !! I plan to possibly back sweeten the port or the blueberry wine - but after tasting them tonight - dint think it will be necessary.

 

[ffemt128]

Probably late to the party but is there any of this still available? I may be interested..

 

[geek]

Chris, do you have a recipe to share for my 2 gallon puree purchase, I think I want to make 5 gallons of wine with the 2 gallons of puree.
If you have a tracking number please send that via PM.

Thanks.

 

[jswordy]

I still have a gallon at 40 degrees F
And no fermentation at all !! I plan to possibly back sweeten the port or the blueberry wine - but after tasting them tonight - dint think it will be necessary.

Leave it there 19 days.

 

[chuggins]

We do still have some blueberry puree available

-Chris

 

[LoneStarLori]

According to your recipe, how many gallons will each can make?

 

[geek]

Chris,

is this the ratio:
1gal of puree per 2 1/2 gal of water?

So I'd poured 5gal of water into a primary bucket and then add the 2gal of puree.

 

[vacuumpumpman]

Thats correct Geek

Now add the correct amount of sugar and yeast and pectic enzyme and you should be set !! Mine is tasting very good !!

 

[geek]

Steve, are you planing to back sweeten, if so right after fermentation? What do you plan to use, sugar, honey, etc?

 

[vacuumpumpman]

Yes - I plan of back sweeten, that is why I still have 1 gallon of puree in the cooler , for port and or the wine. If I find out it is not needed then I will make more wine

 

[geek]

good idea, I have about 2lbs of frozen blueberry so I may use this for back sweeten and also honey.

 

[geek]

BTW - I am getting my 2gal of blueberry puree today but not ready to start.
Would you guys recommend adding some sulfite and freeze until I am ready?

 

[vacuumpumpman]

I received my juice on July 10 th and it has been refrigerated at temps between 35-40 degrees with no sign of fermentation