(Description) Vintners Harvest (Oregon Fruit) Fruit Purees - Oregon Fruit Products are now Vintners Harvest. SAME GREAT PRODUCT! Established in 1935 and is located in Oregon's Willamette Valley. Their fruit is some of the most delicious in the world. The purees contain no seeds and are COMMERCIALLY STERILE. They should be used right from the can. Packed in 49 oz tins. Always use the fruit purees in the primary or secondary fermenter. Never boil the purees.
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
- Very fine mesh cloth for fermenter cover
- 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.
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.
- Sanitize all equipment and utensils with bisulphite solution.
(See note at end of directions for making a bisulphite solution).
- Put straining bag in fermenter, add fruit and tie off bag. Except Apple and Elderberry that have no fruit pieces.
- 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.
- Cover with a damp cloth or fine mesh fabric and let sit over night to allow So2 to be released.
- Sprinkle yeast on top of must. Temperature should be between 70-80 F.
- 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).
- 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.
- Rack wine again (3 to 4 weeks) when gravity reads 1.010 to 1.000. Add 1 tsp. bisulphite solution per gallon of must.*
- 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.
- 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.