DetailsThis 49 oz. can of fruit puree is prepared from sound Bing, Lambert, and Royal Anne cherry varieties grown in Oregon's fertile Willamette Valley. Commercially sterilized and containing no preservatives, you can add this puree directly to your primary or secondary fermentor 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 - Red
- Brix: 20-26
- pH: 3.7-4.4
- Color: Purple - Red
- Details & Instructions
4.9 / 5.014 ReviewsMakes an excellent addition to wildflower honey meadDecember 19, 2018Purchased
5 months agoa bowl of cherries!I like the ease of use and the price compared to fresh or frozen! And of course the taste it will make a fine cherry mead.March 2, 2018Purchased
1 year agoCherry Wheat BeerI bough this to add to a belgian Wheat. Have not made it yet. Came in a big can.January 9, 2016Adds a nice flavor to StoutAfter 2 weeks in the primary, I added the Cherry puree to the secondary and kept it there for a few weeks, then bottled it. There was a layer at the bottom that I left behind. It has a nice cherry taste, not too strong, but detectable.February 20, 2014Not Tart at allAs the can says - it's on the sweet side. It goes well with different styles of beers. I've used it in a Stout, a wheat beer, and now a Blonde Ale. You might want to consider using a bucket and not a carboy, because it tends to settle, and by being in a bucket you can gently stir it in.December 17, 2013Use instead of cherry extractIts not as strong tasting as extract but it tastes good, not like cough syrup. I use an entire can added to the secondary for 2 weeks. Goes well with lots of different styles, wheat beers, stouts, porters, and even some amber ales.October 19, 2013Excellent in any type of beerI've used this in Wheat beer, Stout, and Mead. Its so much better than the small bottles of extract. It has a great taste and aroma and isn't artificial tasting. I plan on using this again.July 9, 2013Tastes GrrreatI've been using these purees in my beers the last couple of years. It gives a nice authentic taste, that can't be matched using extract. To get the most out of them, add them a week before bottling, so the flavor and aroma don't dissipate. There is plenty of sugar for the yeast in this can, so you should expect a new krausen, and will need some headspace.May 22, 2013Exactly What I WantedI bought this and added it to an Oatmeal Stout, which turned out ok. I was happy with the flavor and aroma that I achieved from this puree. In the past I have used the extract flavoring, but I didn't like it. So I tried the puree and it achieved the flavor and aroma that I wanted. It wasn't overpowering, but you could tell it was there. I would buy this product again.May 14, 2013
- Customer Q&A
Browse 4 questions Browse 4 questions and 8 answersWhat are the instructions to make cherry wine?BEST ANSWER: There is a very general guideline for making wine using the puree's found on the site's FAQ section.
Find the question: HOW DO I MAKE FRUIT WINE USING THE VINTNER’S HARVEST FRUIT PUREES?
VINTNER'S HARVEST FRUIT PUREE INSTRUCTIONS
Use an open plastic bucket as a fermenter. (For one gallon batches it is best to use a Two Gallon Bucket and for five gallon batches, use a 7.9 Gallon Bucket.) Sterilize your fermenter and any equipment that will come into contact with the must.
Dissolve the sugar and additives in a quart of warm water.
Add the fruit puree and enough water to equal one gallon total volume.
Take a gravity reading with a Hydrometer. The must should be between 1.090 and 1.100. If it is lower, add enough sugar to bring the gravity up. Approximately 4 oz. of sugar will raise the gravity 10 points in one gallon of water.
Make a yeast starter using Red Star Cote Des Blancs or Lalvin 71B-1122 wine yeast and add the yeast starter to the must.
If your bucket does not include a lid, cover the fermenter with cheese cloth or a Fine Nylon Mesh Straining Bag. This allows the must to breathe.
Stir the must every day for 5 to 7 days (until the gravity is about 1.030).
Rack into a sterilized One Gallon Jug or 3 Gallon Glass Carboy (depending on the volume of wine you made).
Attach an Stopper & Airlock to the carboy and ferment for another 2 to 4 weeks or until fermentation has completed. Once fermentation is complete the gravity reading should be 1.000 or lower.
Rack wine off the sediment into another sterilized gallon jug or glass carboy.
Add a Fining Agent following the directions on the packaging and let it set for 4 weeks.
For a sweeter wine, dissolve 2 to 4 teaspoons of sugar in 1/4 cup warm water.
Add 1/2 teaspoon Potassium Sorbate to the wine and then add the sugar mixture to wine.
The wine can be bottled when it is clear and stable.I bought this, blueberry and sweet cherry puree. Is there a recipe somewhere I can follow?Cherry 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.Is one can enough for a wheat beer?BEST ANSWER: Not sure of how much your brewing but one can was plenty for my 5 gallons.no recipe on label looking for one to make wine?BEST ANSWER: The page below is a very simple guide to using the puree's in making wine and uses sugar as a base for the yeast.
If you're not so much interested in the sugar content then look into the process of making mead (also known as honey wine) which can be very similar, but uses honey instead. I have a few recipes for wine, but quite a lot for melomels which are mead made with fruits.