DetailsThis 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.
- Color: Deep purple - red
- Brix: 9-16
- pH: 2.9-3.7
- Color: Deep purple - red
- Details & Instructions
4.4 / 5.07 ReviewsFine product so far!!Seems like a flavorfull puree-just added yeast. I am happy with it!!December 21, 2018Purchased
5 months agoVintner Harvest Blackberry pureeAn excellent brewing fruit puree for blackberry ale. Flavors the brew very well.February 21, 2017Purchased
over 2 years agoSecond timeBought this product before and combined with other fruit bases for a wine that turned out to be my favorite and the favorite of others. The flavor is very good and consistent. Highly recommend.January 16, 2017Purchased
over 2 years agoAwesome BrandyOn 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, 2016Great BlackberryI added 2 cans of this to the secondary fermentation of a 5 gallon batch of mead. The results were fantastic!April 29, 2014The real thingI 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, 2014Dont 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
- Customer Q&A
Browse 2 questions Browse 2 questions and 8 answersIf you're making 5 gallons of mead, how much fruit flavoring should you use?BEST ANSWER: While it does depend on the type and amount of honey, choice of yeast, and desired final product, if you are aiming for a semi-sweet melomel with a nice honey flavor too, one can of the fruit (for all 5 gallons) and about 2-3 lbs of honey per gallon should get you there. Check the original gravity and compare to the mead gravities chart in the FAQ page if you really want to dial it in.
I made a wildflower honey and blackberry melomel that was very popular over the holidays. I used a can of that purée, about 7.5 lbs of wildflower honey, and some mead yeast for a batch just over 3.5 gals.
Hope this helps! Good luck with your batch.Can this be used right out of the can in a cocktail?BEST ANSWER: Sure, just have to figure out what to do with the rest of the can then. These purees are of very high quality with excellent flavor. I wouldn't hesitate to use as a replacement for any thing fruit related.