DetailsThis 49 oz. can of Oregon fruit puree is prepared from blueberries 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 fruit. One 49 oz. can will make 1 gallon of fruit wine. You should never boil the puree as it can create off flavors.
- Color: Purple to deep blue
- Brix: 10-15
- pH: 3.2-3.6
- Color: Purple to deep blue
- Details & Instructions
5.0 / 5.013 ReviewsSecond 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
1 year agoGood natural flavoring for beerI used 2 cans, added to the secondary in a bucket, that I'd gently stir once a day, to keep in suspension. It has a great blueberry taste and aroma, but it's easy to bring over a lot of sediment to the bottling bucket.January 20, 2014Good flavor in a golden aleOne can, added after the primary, gently stirred in the fermenting bucket, and sitting two weeks adds a nice blue berry flavor. Its not strong but it's enjoyable and noticeable. I'm trying 2 cans with a stout as I write this.December 11, 2013Good flavorI used it in a beer over the summer. Very nice flavor. These purees are so much better than extracts or fresh fruit..October 11, 2013Good in beerIt adds a good natural Blueberry flavor to beer. _x000D_This is what I do:_x000D_1 - open the can, but keep it covered in plastic and freeze it for 24 hours - in order to rupture the cell walls_x000D_2 - transfer to the secondary and pour in the thawed puree_x000D_ This will cause more fermentation_x000D_3 - Shortly before bottleing I use a stirring rod and mix up the sediment so all the Blueberry sludge isnt sitting at the bottom. I am careful not to aerate it, just to mix it back into suspension. I give it a couple of hours to settle then rack it out, leaving the bottom couple of inches_x000D_3 - in the bottling bucket again gently stir a few times to get it into suspension. After every 10 bottles do this again.August 24, 2013Good in beerI made a good Blonde Ale using this puree. The pitfall to avoid is there will be puree left over at the bottom that isn't consumed, and you don't want to rack it to teh bottling bucket. Its sludge like and not flavorful.July 24, 2013Great substitute for fresh blueberriesThis is much better than fresh fruit. There are no microbes and its easier to pour and mix in. I use it for fruit wine and even for beer. I added a can to a blonde ale, after ageing it a month. Fermentation restarted and I bottled a week later. After 3 weeks carbonating it has a nice blueberry flavor and aroma._x000D_For wine it makes a gallon of very nice blueberry wine.June 18, 2013good quality pureeI bought this to use in wheat beers and blonde ales. I used one can for 5 gallons a week after primary fermentation, so as not to lose as much aroma to the primary fermentation. I gave it a week, racked it to a clearing bottle for a week, then bottled. After carbing for a couple of weeks it was delicious. A nice blueberry taste and aroma, but not too strong.April 13, 2013Great productThis was the first time useing puree as a base and i can say I am extremly happy with this product it saves a ton of work and the end product is fantastic. It takes the work out of making fruit wine and it saves useing a nylon straining bag.witch in the long run cuts your fermenting time down and saves time on the clean up and resteralizing. Will definantly be useing it again in the future.February 17, 2013Awesome Blueberry AleI used this to made an awesome blueberry ale. Great aroma and a modest taste. The key to using this in beer is to add it after primary fermentation, but don't let the yeast get at this for too long or you will lose much of the flavor._x000D_After 2 weeks in the primary, I moved it to the secondary for a week and added these blueberries. Puree is better than whole blueberries because the yest can get at it easier._x000D__x000D_10 pounds of 2 row, some Willamette, a good English Ale Yeast, and this can of Blueberry Puree, made a great Blueberry ale. I wont a local competition with it..January 19, 2013
- Customer Q&A
Browse 2 questions Browse 2 questions and 3 answersI bought this, blueberry and sweet cherry puree. Is there a recipe somewhere I can follow?Blueberry Puree - Vintner's HarvestBEST ANSWER: Well, first, You will need to tell us if you are looking for a beer or wine recipe. if beer, what style? I would say that if you type "recipe for beer using blueberry puree" into a search engine, you will get a pretty good selection to chose from.What does this taste like for baking?BEST ANSWER: I'm not sure what your looking for as far as baking I used the puree to add flavoring to a batch of wine. I would say it tastes like you put blueberries in the blender and blended them up really fine to the consistency of runny apple sauce. The tastes is a little sweet and sour at the same time.