Wine concentrates

[scotty]

Would like to use either 5 gallon pails of grape juice or something Other than a kit.
Can someone tell me how these fruit purees that are listed in the store are used??Edited by: scotty

 

[snoozer]

I'm interested too.

 

[masta]

The Oregon Fruit Products Puree come in 49 oz cans (3lb 1oz) and are sterilized so they can be added without the worry of wild yeast or directly to the secondary.


Basically you would use the puree as a replacement of fresh fruit in any recipe you have. The puree also has no seeds or skin or hassle of crushing fresh fruit.

 

[scotty]

"directly to the secondary"
You lost this newbie with that one. I thought we would be using it in the primary frementer.

 

[Wade E]

You can absolutely use it in the primary. All Masta was saying is that
it is also safe to use in secondary also without worrying about yeast
strain contamination. I made the Vintners Harvest Black Currant and it
came out spectacular.

 

[scotty]

You can absolutely use it in the primary. All Masta was saying is that it is also safe to use in secondary also without worrying about yeast strain contamination. I made the Vintners Harvest Black Currant and it came out spectacular.

thanks

 

[geocorn]

Recipes for the Oregon Fruit Purees are on the site at:


Oregon Fruit Purees


BTW, I have only had excellent feedback regarding these products.Edited by: geocorn

 

[smurfe]

How about some recipes on how the Vintners Harvest Fruit bases are made. It would be nice if the recipes off the can were posted so one could read what all is needed to make theseand the Vintnercan acquire everything needed prior to ordering the cans and then find out they need more stuff.


I have been wanting to make a Vintners Harvest Blueberry and a few others. I have heard they make a great wine as well if you make a 3 gallon batch from a single can as opposed to a 5 gallon batch. Martina did a pictorial that was great but I would like to be able to read the directions as well.


Smurfe

 

[Wade E]

I guess some of these(probably the purree, have fruit in them) but
the bbases do not. I used the base and would like to try the purree
some day. There are about 15 different bases and about 8 purrees.

Vintner's Harvest Fruit Wine Bases are fresh fruit in their own juices
with nothing else added. No sugars and no sulfites. With a wide
selection of delicious fruits to choose from, the Vintner's Harvest
line of wine bases is sure to please the most discriminating home
winemaker. Because of the delicate nature of apple, our Apple Fruit
Wine Base is unique. It contains no fruit pieces which would brown and
soften in the can. Instead, a delicious blend of apples are selected,
pressed and de-acidified prior to the concentration process. Once
concentrated, a blend of acids is reintroduced specifically for the end
purpose of fermentation. Our Apple Fruit Wine Base is therefore more
than your average apple concentrate. Because the winemaker can choose
to make different volumes of apple wine, it is still necessary to add
acids by following the recipe directions on the can. Like the apple
concentrate, our Elderberry is made from an adjusted concentrate to
insure a quality product. Whether you are a novice or a seasoned
winemaker, we know you will enjoy your wine made with our delicious
Vintner's Harvest Fruit Wine Bases.



EQUIPMENT AND SUPPLIES:



· Primary fermenter, a minimum of 2 gallons larger than batch size


· Secondary fermenter, 3 or 5 gallon carboy, depending on batch size


· Fermentation locks and stopper if needed


· Nylon straining bag of size sufficient to hold fruit ( not needed for purree)

· Very fine mesh cloth for fermenter cover (not needed for purree)

· Siphon/racking equipment


· Hydrometer and testing jar


· Bottles, corks and corking device


· Other useful items include cleaning brushes, funnels, plastic spoon or paddle and thermometer



TYPE OF SUGAR TO USE:


What type of sugar you should use is a matter of taste. Many
wine makers use white cane table sugar. Some prefer the taste of corn
sugar and say that the difference can be noted in the finished product.
Corn Sugar produces a cleaner flavor profile during fermentation and is
less sweet than cane sugar pound for pound. If you prefer to use corn
sugar be aware that you may need to adjust your usage upward to achieve
the desired level of sweetness. Wine conditioner, which is a sugar
solution containing a yeast inhibitor can also be added after
fermentation is complete to adjust sweetness.


WINEMAKING PROCESS:



The following process is to be used in conjunction with the recipes
that appear on each can of Vintner's Harvest products. The recipes may
vary slightly with each product.

1. Sanitize all equipment and utensils with bisulphite solution.
   
   
   (See note at end of directions for making a bisulphite solution).
2. Put straining bag in fermenter, add fruit and tie off bag. Except Apple and Elderberry that have no fruit pieces.
3. Add all ingredients as directed on can label, excluding those
   with an "*” which will be added later. Add solution of sodium
   bisulphite (not powder form) and stir well to make sure sugar is
   dissolved.
4. Cover with a damp cloth or fine mesh fabric and let sit over night to allow So2 to be released.
5. Sprinkle yeast on top of must. Temperature should be between 70-80° F.
6. Next day, gently stir top half of "must" mindful not to stir
   sediment at bottom. Repeat daily until specific gravity lowers to 1.040
   (4 or 5 days).
7. When gravity reads 1.040, remove bag of fruit. Press and
   strain juice from pulp and discard pulp. Rack "must" into secondary
   vessel, top up with water to minimize air space. Attach fermentation
   lock.
8. Rack wine again (3 to 4 weeks) when gravity reads 1.010 to 1.000. Add 1 tsp. bisulphite solution per gallon of must.*
9. After wine is clear (2 or 3 months) stabilize with potassium
   sorbate to prevent renewed fermentation, sweeten to taste if too dry.
   Enhance flavor and aroma with natural fruit flavor at this time if
   desired. Bottle.
10. Wine can be consumed at this point but will benefit with aging of 6 months to one year.

* Dissolve 5 teaspoons of sodium bisulphite in 1 cup (8 ounces) of water to make "bisulphite solution."



ON MAKING AND USING SULFITE (SULPHITE) SOLUTION



We make a distinction between using powdered sodium (or potassium)
bisulphite and a sulfite solution. Please be aware of this difference
as it will affect your winemaking process. Dissolve 5 teaspoons of
sodium or potassium bisulphite powder into 1 cup (8 ounces) of water to
make the bisulphite solution. Of this liquid, you add one liquid
teaspoon per gallon of must (unfermented juice) when directed. Use 1 to
2 teaspoons of liquid solution per gallon of water to sanitize
equipment.</font>Edited by: wadewade

 

[smurfe]

Thanks Wade, do you have the URL you got this info from? I looked quite a while back and was never able to find this info.


thanks


Smurfe

 

[Wade E]

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Edited by: wadewade