Tart Cherry Puree (Oregon Fruit Products) - 3lbs 1oz/1.39kg

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. 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 fresh/ frozen fruit. One 49 oz. can will make 1 gallon of fruit wine. Make sure to never boil the puree as it can create some off flavors. 

Physical properties: pH: 3.20 – 3.80   Brix: 10.0° – 18.0°   Specific Gravity: 1.040 – 1.075

Cherry Wine Recipe

1 1/2 tsp of acid blend

1 tsp of yeast nutrient

1 1/2lbs of sugar

1/2 tsp of pectic enzyme

1/4 tsp of tannin 

1. Use an open top plastic bucket as a fermenter. For one gallon batches it's best to have a two gallon bucket; for 3 gallon batches use a 5 gallon bucket.
2. Sterilize your fermenter and any equipment that will come into contact with the must, with a solution of 1 Campden tablet in 4 ounces of water.
3. Dissolve the sugar and additives in a quart of warm water; add the puree and enough water to equal 1 gallon total volume.
4. Take a gravity reading; the must should be 1090 to 1100. If it's lower add enough sugar to bring the gravity up. Approximately 4 ounces of sugar will raise the gravity 10 points in 1 gallon of water (from 1.080 to 1.090}.
5. Make up a yeast starter using Red Star Cote de Blanc yeast or Lalvin 71B-1122 (according to directions} and add to the must.
6. Cover the fermenter with cheese cloth or a fine mesh straining bag (to allow the must to breathe}.
7. Stir the must every day for 5 to 7 days until the gravity is about 1.030.
8. Rack into a 1 gallon jug or glass carboy (depending on the volume made} treated with bisulphite solution. Attach airlock and ferment for 2-4 weeks or until fermentation is complete (gravity readings is 1.000 or lower}.
9. Rack off the sediment into another glass carboy or gallon jug treated with bisulphite solution. Add a fining agent such as Super-Kleer, according to directions and let sit for 4 weeks.
10. When the wine is clear and stable it may be bottled. For a sweeter wine dissolve 2 to 4 tablespoons sugar into 1/4 cup warm water and add to wine after stabilizing with 1/2 teaspoon potassium sorbate prior to bottling.