Fruit Bases & Purees

Color

Price

Size

Apricot Puree (49 Ounces) - Vintner's Harvest - Barley & Vine
$ 24.99
Oregon Fruit Purees are commercially sterilized products that contain 100% real fruit with the seeds removed. These products can only be used in the primary or secondary fermenters. If boiled the flavor will be altered and a chill haze will be insured. For Beer Use roughly 1 can per 5 gallon batch while keeping in mind that different fruits have stronger flavors than others and each recipe calls for varying amounts of fruit added. For example, the same amount of fruit added to a wheat beer will be more evident than when added to a stout. Because there are no seeds there is 15% more fruit than in fresh or frozen fruit. Recommended Yeast: Vintners Harves CY17
Oregon Fruit Purees are commercially sterilized products that contain 100% real fruit with the seeds removed. These products can only...
Black Currant Fruit Base (96 Ounce) - Vintner's Harvest - Barley & Vine
$ 43.99
Black Currant is a concentrate of blended currant juices for award winning wines. Recommended Yeast: Vintner's Harvest VR21 Vintner’s Harvest Winemaking Process 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. 1. Sanitize all equipment and utensils with sulfite solution. (See below for instructions for making sulfite solution). 2. Put straining bag in fermenter, add fruit and tie off bag (except in the case of Apple and Elderberry which have no fruit pieces). 3. Add all ingredients as directed on can label (excluding those with a * as they will be added later. Add sulfite solution and stir well to make sure sugar is dissolved. 4. Cover with a damp cloth or fine mesh fabric and let sit overnight to allow SO2 to be released. 5. Sprinkle yeast on top...
Black Currant is a concentrate of blended currant juices for award winning wines. Recommended Yeast: Vintner's Harvest VR21 Vintner’s Harvest...
Black Currant Puree (49 Ounces) - Vintner's Harvest - Barley & Vine
$ 35.99
Black Currant Puree is prepared from ripened, washed and sorted black currants. The product contains no preservatives and no additives.Aseptically Processed.   Physical Properties:  pH: 2.20 – 3.00 Brix: 9.0° – 16.0° Specific Gravity: 1.036 – 1.065 Viscosity: 12 – 20 cm/min (Bostwick at 70°F) Color: Very dark purple, typical of cooked black currants
Black Currant Puree is prepared from ripened, washed and sorted black currants. The product contains no preservatives and no additives.Aseptically...
Blackberry Fruit Base (96 Ounce) - Vintner's Harvest - Barley & Vine
$ 39.99
Evergreen, the most common variety in the Pacific Northwest. Recommended Yeast: Vintner's Harvest R56 Solid packed fruit in their natural juices. Packed in 96 oz tin. Priced per tin. Each tin is supplied with a 5 gallon yield recipe. Additives and yeast are NOT included. Vintner’s Harvest Winemaking Process 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. 1. Sanitize all equipment and utensils with sulfite solution. (See below for instructions for making sulfite solution). 2. Put straining bag in fermenter, add fruit and tie off bag (except in the case of Apple and Elderberry which have no fruit pieces). 3. Add all ingredients as directed on can label (excluding those with a * as they will be added later. Add sulfite solution and stir well to make sure sugar...
Evergreen, the most common variety in the Pacific Northwest. Recommended Yeast: Vintner's Harvest R56 Solid packed fruit in their natural...
Blackberry Puree (49 Ounces) - Vintner's Harvest - Barley & Vine
$ 19.99
Commercially sterilized products that contain 100% real fruit with the seeds removed. These products can only be used in the primary or secondary fermenters. If boiled the flavor will be altered and a chill haze will be insured. For Beer Use roughly 1 can per 5 gallon batch while keeping in mind that different fruits have stronger flavors than others and each recipe calls for varying amounts of fruit added. For example, the same amount of fruit added to a wheat beer will be more evident than when added to a stout. Because there are no seeds there is 15% more fruit than in fresh or frozen fruit. Recommended yeast: Vintners Harvest R56.
Commercially sterilized products that contain 100% real fruit with the seeds removed. These products can only be used in the...
Blood Orange Puree (49 Ounces) - Vintner's Harvest - Barley & Vine
$ 21.99
Blood Orange Puree is prepared from Blood Orange Juice and Orange Pulp. The product contains no preservatives and no additives. Aseptically Processed. Physical Properties: pH: 3.0 – 3.4 Brix: 8.0° - 12.0° Specific Gravity: 1.020 – 1.060 Viscosity: > 24 cm/1 min (Bostwick viscosity) Color: Orange to light red
Blood Orange Puree is prepared from Blood Orange Juice and Orange Pulp. The product contains no preservatives and no additives....
Blueberry Fruit Base (96 Ounce)  - Vintner's Harvest - Barley & Vine
$ 44.19
Elliot variety, a high bush berry, sweet with just a hint of tartness, grown in Oregon. Recommended yeast: Vintner's Harvest R56 Vintner’s Harvest Winemaking Process 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. 1. Sanitize all equipment and utensils with sulfite solution. (See below for instructions for making sulfite solution). 2. Put straining bag in fermenter, add fruit and tie off bag (except in the case of Apple and Elderberry which have no fruit pieces). 3. Add all ingredients as directed on can label (excluding those with a * as they will be added later. Add sulfite solution and stir well to make sure sugar is dissolved. 4. Cover with a damp cloth or fine mesh fabric and let sit overnight to allow SO2 to be released. 5. Sprinkle...
Elliot variety, a high bush berry, sweet with just a hint of tartness, grown in Oregon. Recommended yeast: Vintner's Harvest...
Boysenberry Puree (49 Ounces) - Vintner's Harvest - Barley & Vine
$ 27.99
Boysenberry Puree is prepared from ripened, washed and sorted boysenberries. Puree may be made from fresh berries during the harvest in July; or it may be made from frozen puree stock during the off season months. The product contains no preservatives and no additives. Aseptically Processed. Physical Properties: pH: 3.00 – 3.60 Brix: 10.0 – 15.0° Specific Gravity: 1.040 – 1.061 Viscosity: 12.0 – 24.0 cm/min (Bostwick at 70°F) Color: Dark red, typical of boysenberries
Boysenberry Puree is prepared from ripened, washed and sorted boysenberries. Puree may be made from fresh berries during the harvest...
Cherry Fruit Base (96 Ounce) - Vintner's Harvest - Barley & Vine
$ 28.99
Lambert variety cherry which has a black crisp fruit and superb flavor. Recommended Yeast: Vintner's Harvest VR21 Solid packed fruit in their natural juices. Packed in 96 oz tin. Priced per tin. Each tin is supplied with a 5 gallon yield recipe. Additives and yeast are NOT included. Vintner’s Harvest Winemaking Process 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. 1. Sanitize all equipment and utensils with sulfite solution. (See below for instructions for making sulfite solution). 2. Put straining bag in fermenter, add fruit and tie off bag (except in the case of Apple and Elderberry which have no fruit pieces). 3. Add all ingredients as directed on can label (excluding those with a * as they will be added later. Add sulfite solution and stir well to...
Lambert variety cherry which has a black crisp fruit and superb flavor. Recommended Yeast: Vintner's Harvest VR21 Solid packed fruit...
Cranberry Puree (49 Ounces) - Vintner's Harvest - Barley & Vine
$ 18.99
Cranberry Puree is prepared from ripened, washed and sorted cranberries. Contains no preservatives. Aseptically Processed. Physical Properties: pH: 2.30 – 2.90 Brix: 6.0° – 9.0° Viscosity: 11 – 15 cm/min (Bostwick at 70°F) Color: Bright medium to dark red, typical of cooked cranberries
Cranberry Puree is prepared from ripened, washed and sorted cranberries. Contains no preservatives. Aseptically Processed. Physical Properties: pH: 2.30 –...
Grapefruit Puree (49 Ounces) - Vintner's Harvest - Barley & Vine
$ 21.99
Grapefruit Puree is prepared from Ruby Grapefruit Juice and Grapefruit Pulp. The product contains no preservatives and no additives.Aseptically Processed. Physical Properties: <br> pH: 3.0 – 3.4<br> Brix: 8.0° - 12.0°<br> Specific Gravity: 1.020 – 1.060<br> Viscosity: > 24 cm/1 min (Bostwick viscosity)<br> Color: Light pink to light red
Grapefruit Puree is prepared from Ruby Grapefruit Juice and Grapefruit Pulp. The product contains no preservatives and no additives.Aseptically Processed....
Mango Wine Base (96 ounce) - Vintner's Harvest - Barley & Vine
$ 29.99
Vintner's Harvest Mango Fruit Wine Base Mango, known for its full flavor and delicious aroma. Makes a magnificently unique wine. 1 96 ounce can, plus other wine-making additives sold separate, will make a 5 gallon size batch of wine.
Vintner's Harvest Mango Fruit Wine Base Mango, known for its full flavor and delicious aroma. Makes a magnificently unique wine....
Peach Fruit Base (96 Ounce) - Vintner's Harvest - Barley & Vine
$ 38.99
A late variety fruit with outstanding flavor grown in Oregon and California orchards. Recommended Yeast: Vintner's Harvest CY17 Vintner’s Harvest Winemaking Process 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. 1. Sanitize all equipment and utensils with sulfite solution. (See below for instructions for making sulfite solution). 2. Put straining bag in fermenter, add fruit and tie off bag (except in the case of Apple and Elderberry which have no fruit pieces). 3. Add all ingredients as directed on can label (excluding those with a * as they will be added later. Add sulfite solution and stir well to make sure sugar is dissolved. 4. Cover with a damp cloth or fine mesh fabric and let sit overnight to allow SO2 to be released. 5. Sprinkle yeast on top...
A late variety fruit with outstanding flavor grown in Oregon and California orchards. Recommended Yeast: Vintner's Harvest CY17 Vintner’s Harvest...
Peach Puree (49 Ounces) - Vintner's Harvest - Barley & Vine
$ 24.99
Oregon Fruit Purees are commercially sterilized products that contain 100% real fruit with the seeds removed. These products can only be used in the primary or secondary fermenters. If boiled the flavor will be altered and a chill haze will be insured. For Beer Use roughly 1 can per 5 gallon batch while keeping in mind that different fruits have stronger flavors than others and each recipe calls for varying amounts of fruit added. For example, the same amount of fruit added to a wheat beer will be more evident than when added to a stout. Because there are no seeds there is 15% more fruit than in fresh or frozen fruit. Recommended yeast: Vintners Harvest CY17
Oregon Fruit Purees are commercially sterilized products that contain 100% real fruit with the seeds removed. These products can only...
Pear Fruit Base (96 Ounce) - Vintner's Harvest - Barley & Vine
$ 34.99
PEAR CONCENTRATE: Fruit bases are solid pack fruit in their natural juices. Making wine with them is much like processing fresh fruit in that the winemaker needs to crush and press. Packed in 96 oz tins. Supplied with five gallon yield recipes.
PEAR CONCENTRATE: Fruit bases are solid pack fruit in their natural juices. Making wine with them is much like processing...
Plum Fruit Base (96 Ounce) - Vintner's Harvest - Barley & Vine
$ 41.99
* * *Limited to quantity in stock* * * Italian variety, large delicious dark purple fruit with yellow green flesh from Oregon. Recommended Yeast: Vinter's Harvest VR21 Vintner’s Harvest Winemaking Process 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. 1. Sanitize all equipment and utensils with sulfite solution. (See below for instructions for making sulfite solution). 2. Put straining bag in fermenter, add fruit and tie off bag (except in the case of Apple and Elderberry which have no fruit pieces). 3. Add all ingredients as directed on can label (excluding those with a * as they will be added later. Add sulfite solution and stir well to make sure sugar is dissolved. 4. Cover with a damp cloth or fine mesh fabric and let sit overnight to allow...
* * *Limited to quantity in stock* * * Italian variety, large delicious dark purple fruit with yellow green flesh...
Plum Puree (49 Ounces) - Vintner's Harvest - Barley & Vine
$ 17.99
Plum Puree is prepared from ripened, washed, pitted and sorted purple plums. Plums are harvested in September. The product contains no preservatives and no additives. Aseptically Processed. Physical Properties: pH: 3.01 – 3.60 Brix: 14.0° – 24.0° Specific Gravity 1.057 – 1.074 Viscosity: 11.0 – 17.0 cm/60 sec (Bostwick at 70°F) Color: Brownish-red, typical of cooked plums
Plum Puree is prepared from ripened, washed, pitted and sorted purple plums. Plums are harvested in September. The product contains...
Raspberry Fruit Base (96 Ounce) - Vintner's Harvest - Barley & Vine
$ 48.99
* * *Limited to quantity in stock* * * An Oregon grown gem, bright red, medium sized berry with the familiar flavor. Recommended Yeast: Vintner's Harvest VR21 Vintner’s Harvest Winemaking Process 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. 1. Sanitize all equipment and utensils with sulfite solution. (See below for instructions for making sulfite solution). 2. Put straining bag in fermenter, add fruit and tie off bag (except in the case of Apple and Elderberry which have no fruit pieces). 3. Add all ingredients as directed on can label (excluding those with a * as they will be added later. Add sulfite solution and stir well to make sure sugar is dissolved. 4. Cover with a damp cloth or fine mesh fabric and let sit overnight to allow...
* * *Limited to quantity in stock* * * An Oregon grown gem, bright red, medium sized berry with the...
Red Raspberry Puree (49 Ounces), Vintner's Harvest - Barley & Vine
$ 29.99
Oregon Fruit Purees are commercially sterilized products that contain 100% real fruit with the seeds removed. These products can only be used in the primary or secondary fermenters. If boiled the flavor will be altered and a chill haze will be insured. For Beer Use roughly 1 can per 5 gallon batch while keeping in mind that different fruits have stronger flavors than others and each recipe calls for varying amounts of fruit added. For example, the same amount of fruit added to a wheat beer will be more evident than when added to a stout. Because there are no seeds there is 15% more fruit than in fresh or frozen fruit. Recommended yeast: Vintners Harvest VR21.
Oregon Fruit Purees are commercially sterilized products that contain 100% real fruit with the seeds removed. These products can only...
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