Oregon Fruit Products such as Blackberry, Cherry, Apricot, Raspberry, Peach and Blueberry fruit purees are available in 49 oz can size for your beer and wine making needs.

Oregon Fruit Products was established in 1935 and is nestled in the heart of Oregon's Willamette Valley. The mild, wet weather produces some of the most delicious fruits such as blackberry, cherry, peach, apricot, raspberry and blueberry found anywhere in the world. The fruit puree contains no seeds, have been commercially sterilized, and can be used right from the 49 oz can. Fruit is vine and tree ripened (never green) so you can be assured you're getting the most flavorful fruit. The can size is great for brewing five gallon batch of beer or use it in wine making recipes. Add directly to the fermenter if desired. Never boil the purees. Apricot, peach, cherry, blackberry, raspberry and blueberry fruit purees are commercially sterile so it's not necessary to sulfite the must directly (a mandatory step when using fresh fruit). However, all utensils and fermenters should be sterilized with a bisulphite solution (don't use bleach or iodophores). A solution can be made by adding one crushed campden tablet to 4 ounces of water or use 2 ounces of powdered sulfites in a gallon of water. This solution can be kept in an airtight container for up to 6 months. Add sugar gradually both initially and for sweetening. Add half the initial sugar and take a gravity reading (or taste if you're sweetening a finished wine) before adding the rest. This will ensure your wine doesn't come out too strong. Fermentation will stop on it's own, but wine must be stabilized with potassium sorbate if sugar is added when fermentation is complete. This will prevent renewed fermentation.