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Blackberry Puree - Vintner's Harvest

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Blackberry Puree - Vintner's Harvest

SKU: 6264



This 49 oz. can of Oregon fruit puree is prepared from blackberries grown in Oregon's fertile Willamette Valley. Commercially sterilized and containing no preservatives, you can add this puree directly to your primary or secondary fermenter to flavor beer, mead, or wines. As the puree contains no seeds, add 10-15% less puree as you would fresh/ frozen fruit. One 49 oz. can will make 1 gallon of fruit wine. Make sure to never boil the puree as it can create some off flavors.

Fruit Information:

  • Color: Deep purple - red
  • Brix: 9-16
  • pH: 2.9-3.7
Details & Instructions

Additional Information

Origin -

4.0 / 5.0
4 Reviews
5 Stars
4 Stars
3 Stars
2 Stars
1 Star
The real thing
I used 10 pounds of 2 row as a base, fermented it for a week, then mixed this into the secondary. I used a long plastic stirring spoon to mix it in gently and keep as much suspended as possible. Secondary fermentation began and I gave it a month because it was slow. Then I bottled and conditioned for another 3 weeks. _x000D_Great Blackberry taste - the real thing, unlike the extracts.
March 4, 2014
Great Blackberry
I added 2 cans of this to the secondary fermentation of a 5 gallon batch of mead. The results were fantastic!
April 29, 2014
Awesome Brandy
On a trial run. I used this Puree in a brandy recipe. On 1st racking to carboy, I tasted and was greatly surprised with the taste. It was awesome. Can't wait for final racking, then bottling. Am trying Blood Orange Puree now. We will see.
April 7, 2016
Dont follow the directions on steps 4 & 5 (put them at the end of fermentation steps)
I only rate this low since I followed the direction_x000D__x000D_I have not finished this wine yet due to complications on day one. When making this wine be VERY careful of the directions found on this web site along with Vintner Reserve website. Steps 4 and 5 shown below should be done AFTER the wine has done all its fermenting. I believe steps 4 & 5 should have been listed AFTER step 11._x000D__x000D_Directions in printed steps _x000D_4. For a sweeter wine, dissolve 2 to 4 teaspoons of sugar in 1/4 cup warm water._x000D_5.Add 1/2 teaspoon potassium sorbate to the wine and then add the sugar mixture to wine. _x000D__x000D_Potassium Sorbate will prevent the wine from starting the fermentation process or used as you begin to stabilize your batch. Due to me following each step according to the directions I wasted a $18 can of the blackberry puree. _x000D__x000D_I say try the wine but don't make the same mistake I made..
April 23, 2013
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