WineXpert Fruit puree concentration?

[Coaster]

When using a puree like this below (49 oz), do you dilute with water or do you order enough for the amount of wine you want (ie what size batch woul you make with one can of this)?


http://www.finevinewines.com/ProdDet.asp?PartNumber=3346

 

[Angell Wine]

http://www.finevinewines.com/Oregon-Fruit-Puree-Cherry-Recipe.htm

 

[pkcook]

Coaster,


I have also used the Oregon 15oz canned fruit to make wine from. I've used the blackberries, red raspberries, and tart pie cherries. I use 4 cans per gallon and follow a regular fresh fruit recipe. All have been pretty good.


You can find the Oregon 15oz cans in most grocery stores in the $2-$2.50 per can range. I caught a sale on red raspberries for $1.25 per can and cleaned out the shelf and made 6 gallons.


Good luck with the puree! What fruit are you making?

 

[paubin]

I was talking to George a couple weeks ago about this and he said that 1 can (49 oz.) would be good for a three gal. batch. 5-6 gal. you would want to use 2.


Pete

 

[Coaster]

Thanks for the info. Wife wants me to try an apple-kiwi so now I'll go look to see how much kiwi to use.


EDIT: HA! Looks like I got the fruit bases and the fruit purees confused. No Oregon Apple Puree. Back to the draing board.Edited by: Coaster