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Tablets of potassium metabisulfite; use to prevent oxidation and growth of wild yeast and bacteria in must.

49oz of Oregon Fruit Puree. Sweet Cherry Puree is prepared from ripened, washed, pitted and sorted Dark Sweet and Royal Anne cherries. 

Best used in beer as a direct addition to the fermenter. For making wine, use 1 can of puree for each gallon of wine (recipe below).

Elliot variety Blueberry, a high bush berry, sweet with a hint of tartness.

49oz can of Oregon fruit puree. Best used in beer as a direct addition to the fermenter. For making wine, use 1 can of puree for each gallon of wine (recipe below).

49oz can of Oregon fruit puree. Best used in beer as a direct addition to the fermenter. For making wine, use 1 can of puree for each gallon of wine. See recipe below

Peach Puree is prepared from ripened, washed, sorted, peeled and pitted yellow peaches. The fruit is pureed and passed through finishers to achieved desired texture. The product contains no preservatives.

This puree is bright and tangy, but nicely balanced, sweet, tart and full of cherry with subtle delicately floral flavors. Pale orange-y pink, Oregon Red Tart Cherry Puree is opaque in appearance, with light, summer-fresh notes on the nose. Lambert cherries are a dark red, heart-shaped fruit that is similar in size to the Bing. A rich, sweet flavor has kept this variety popular.

49oz of fruit puree. Best used in beer as a direct addition to the fermenter. For making wine use 1 can of puree for each gallon of wine (recipe to follow).