PUREES

OREGON FRUIT PRODUCTS PUREES

Oregon Fruit Products was 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, have been commercially sterilized, and can be used right from the can. Supplied with recipes for fruit flavored beers, wine or can be used to make a fruit flavored mead (honey wine). 49 oz 

BLACKBERRY $15.25 s/w 5 lbs.

BLUEBERRY $13.25 s/w 5 lbs.

RASPBERRY $15.25 s/w 5 lbs.

CHERRY $12.50 s/w 5 lbs.

PEACH $12.50 s/w 5 lbs.

APRICOT $12.50 s/w 5 lbs.

OREGON FRUIT PRODUCTS PUREE RECIPES

BASIC FACTS WHEN USING FRUIT PUREES

* Oregon Fruit Purees contain no seeds and have bees commercially sterilized. However all utensils and fermenters need to be sterilized.

* There is more fruit by weight with the purees since the seeds have been removed. Use the following to help calculate how much less fruit puree to use than fresh or frozen fruit:

FRUIT BRIX

PUREE USAGE
Blackberry 13 15% less
Blueberry 13 10% less
Cherry 23 25% less
Raspberry 10 15 % less

* Always use the fruit puree in the primary and secondary fermenter. Never use it in the boil. Boiling will set the pectin’s, insure a chill haze and change the flavor. You don’t have to worry about getting an infection because the puree has been commercially sterilized.

* When substituting your favorite fruit for the one a recipe calls for, keep in mind that a fruit like raspberry has a stronger flavor than apricot and make the necessary adjustments.

* A yeast with low attenuation will help preserve the residual sweetness of the fruit.

* Never dump your beer out because the fruit flavor is too strong. It will mellow with age.

* This is real fruit. If you have any left over, use it on ice cream or yogurt, in cereal, bake with it, use it sauces, or make a smoothie!

WINE RECIPES

The basic recipe for making fruit wine is one can of Oregon Fruit Products Puree per gallon and enough sugar (see chart) to bring the original gravity to 1.090 or higher. With an alcohol level of 12% alcohol by volume, the wine will remain stable for a long time. For best results, make a three gallon batch using four cans of fruit puree. This will give you a full bodied and flavorful wine.

To make a fruit wine comparable to using a 96 oz. can of wine base, use two cans of Oregon Fruit Products Puree per five gallons and enough sugar to bring the gravity to 1.090 or higher. Add natural fruit flavoring to bring out flavor and give more aroma.

Add sugar gradually both initially and for sweetening. Add ½ the initial sugar and take a gravity reading or taste if you are sweetening a finished wine before adding the rest. This will insure that your wine doesn’t come out too strong. Fermentation will stop automatically, but wine must be stabilized with potassium sorbate if sugar is added after fermentation for sweetening. This will prevent renewed fermentation.

BASIC RECIPE

Fruit Water Acid Blend Yeast Nutrient Sugar Pectic Enzyme Tannin
Raspberry 1 gallon 1/2 tsp. 1 tsp. 1.5 lb. 1/2 tsp. 1/4 tsp.
Cherry 1 gallon 1 1/2 tsp. 1 tsp. 1.5 lb. 1/2 tsp. 1/4 tsp.
Blueberry 1 gallon 2 1/2 tsp. 1 tsp. 2 lb. 1 tsp. none
Blackberry 1 gallon

1/2 tsp.

 1 tsp. 1.75 lb. 1/2 tsp. none

Use an open plastic bucket for a fermenter. For one gallon batches it is best to use a two gallon bucket and for three gallon batches, use a five gallon bucket. Sterilize your fermenter and any equipment that will come into contact with the must. Dissolve the sugar and additives in a quart of warm water. Add the fruit puree and enough water to equal one gallon total volume. Take a gravity reading. The must should be between 1.090 and 1.100. If it is lower, add enough sugar to bring the gravity up. Approximately 4 oz. of sugar will raise the gravity 10 points in one gallon of water. Make up a yeast starter using Red Star Cote Des Blancs or Lalvin 71B-1122 yeast and add to the must. Cover the fermenter with cheese cloth or a fine nylon mesh straining bag. This allows the must to breathe.

Stir must every day for 5 to 7 days (until the gravity is about 1.030). Rack into a sterilized one gallon jug or three gallon glass carboy (depending on volume made). Attach and airlock and ferment for 2 to 4 weeks or until fermentation is complete. The gravity reading should be 1.000 or lower. Rack wine off the sediment into another sterilized gallon jug or glass carboy. Add a fining agent according to directions and let sit for 4 weeks. The wine can be bottled when it is clear and stable.

For a sweeter wine, dissolve 2 to 4 teaspoons of sugar in ¼ cup warm water. Add ½ teaspoon of potassium sorbate to wine and then add sugar mixture to wine.

BEER RECIPES*

These recipes are provided you courtesy Oregon Fruit Products, LD. Carlson Company & Bierhaus International. These recipes have been modified by Dave of Bierhaus International

RASPBERRY RELIEF 5 gallon malt extract recipe.

INGREDIENTS

PROCEDURE

Bring 3- 6 quarts of water to a boil, remove from heat. Add crushed grains  and steep for 30 minutes.  Remove grains. Add malt extract and 2 ounces Hallertau hops and boil for 45 minutes.  Add Irish moss for the last 15 minutes of boil.  At 45 minutes, turn off heat and add aroma hops.  Cool down with wort chiller and rack into primary fermenter.  Take and record the initial gravity reading.  When the wort reaches 70 degrees pitch the yeast.  After two days, rack into secondary fermenter and add fruit puree.  Ferment for 7 to 14 days.  When your hydrometer reading shows no change for two to three days, bottle.  Use ½ to ¾ cups priming sugar.  Beer is drinkable in one month if you like “zippy” fruit beers.  Aging 6 to 8 months will let the raspberry mellow.

  OPTIONS

 

BLACKBERRY STOUT 5 gallon malt extract recipe.

INGREDIENTS

PROCEDURE

Following the basic procedure for the Raspberry Relief recipe.

DARK CHERRY CREEK 5 gallon malt extract light Kriek lambic

INGREDIENTS

PROCEDURE

Dissolve the light malt extract, wheat malt extract and malto dextrin in warm water.  Bring to a boil and add hops.  Boil for 45 minutes.  Strain out hops.  Add to the fermenter enough water to make 4.5 gallons and cool to 70 degrees.  Pitch yeast, add fruit puree and ferment for 3 weeks.  Rack into secondary fermenter and condition for a week at 60-65 degrees.  Bottle condition using corn sugar for priming

DEEP BLUE STOUT 5-gallon malt extract recipe

INGREDIENTS

  PROCEDURE

Steep grains in cold tap water and bring to a boil.  Remove grains just before boil and add hops.  Boil for 45 minutes.  Cool and add to fermenter water to make 4.5 gallons.  When wort reaches 70 degrees, pitch yeast.  After 2-3 days transfer to secondary fermenter and add fruit puree.  Ferment 7 to 14 days.  Use ½ cup corn sugar to prime for bottling.

BLUEBERRY WEIZEN 5-gallon malt extract recipe

INGREDIENTS

PROCEDURE

Bring 3- 6 quarts of water to a boil, remove from heat. Add crushed grains  and steep for 30 minutes.  Remove grains.  Add wheat malt extract and 1 ounce Hallertau hops.  Boil for 45 minutes.  Turn off heat and add finishing hops for 5 minutes.  Cool wort to 70 degrees and pitch yeast.  Ferment 2-3 days.  Rack into secondary and add puree.  Ferment 7 to 14 days.  Use ½ cup corn sugar to prime for bottling.

OPTIONS

 

TRUE FRAMBOISE 5-gallon malt extract recipe

INGREDIENTS

PROCEDURE

Boil extract and hops for 2 hours.  This is the standard length of boil for Belgian style beer that removes the cheesy characteristics of the aged hops.  Belgians age their hops 3 years.  Original gravity should be 1048 to 1052.  Fill a glass carboy with cooled wort and pitch ale yeast or the Wyeast #3278 and ferment at 63 degrees.  After one week add raspberry puree and vanilla to sterilized carboy and siphon wort on top.  This ferment would normally be done in oak but you may add ½ to 1 pound oak chips for a few days to a week to achieve an oak flavor.  You need to check the oak flavor periodically to make sure it’s where you want it.  Add pediococcus culture and ferment at 69 degrees for 2 weeks and 62 degrees for one week.  Add Brettanomyces or continue to ferment with Wyeast blend and ferment 3 weeks at 62 degrees.  Boil corn sugar for 15 minutes in 1 cup of wort and add to fresh carboy.  Siphon wort into carboy, inoculate with Wyeast #3278 and bottle.  Age for at least 8 months.                                 

 FRUIT BASES  

Make 3 or 5 gallons of fruit wine.

Fruit bases are solid pack fruit in their natural juices. Supplied with three and five gallon yield recipes. 96 oz. tin. This is the fruit. Price does not include table sugar, acid blend, yeast nutrient, pectin enzyme, wine tannin and wine yeast which will be needed to make the wine!

CHERRY, PLUM, RASPBERRY ,STRAWBERRY, APRICOT, BLACKBERRY OR PEACH                    $24.95 s/w 9 lbs.  

APPLE, BLUEBERRRY OR MARIONBERRY             $25.95 s/w 9 lbs.

BOISENBERRY, CRANBERRY, ELDERBERRY, GOOSEBERRY or LOGANBERRY   $28.95  s/w 9 lbs

 

RECIPE DIRECTIONS

  5-gallon recipe

Original gravity 1.085-1.090 Acid balance .55-.60%

Yields 5x1 gal. Jugs or 25 each 750ml bottles

  3-gallon recipe (fuller fruit flavor and body than 5 gal.)

  * Follow winemaking process directions for adding these products . Yields 3x1 gal. Jugs or 15 each 750ml bottles

  Sweet wine-if sweeter wine is desired, stabilize with potassium sorbate and sweeten to taste with a wine conditioner or simple sugar syrup (2 parts sugar to 1 part water, boiled and cooled.)

Optional additives-some wines may benefit from the addition of a natural fruit flavor which enhances both flavor and bouquet, which can be diminished during fermentation. 

WINEMAKING

1.        Sanitize all equipment and utensils with bisulfite solution

2.        Put straining bag in fermenter, add fruit and tie off bag

3.        Add all ingredients except wine yeast and those with an* and stir well to make sure sugar is dissolved

4.        Cover with a damp cloth or fine mesh fabric and let sit over night to allow SO2 to be released.

5.        Sprinkle yeast on top of must.  Temperature should be between 70-80 degrees F.

6.        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)

7.        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.

8.        Rack wine again in 3 to 4 weeks when gravity reads 1.010 to 1.000.  Add 1 tsp. Bisulfite solution per gallon of must. *

9.        After wine is clear (2 or 3 months) stabilize to prevent renewed fermentation, sweeten to taste if too dry.  Enhance flavor and aroma with natural fruit flavor at this time if desired.  Bottle.

10.     Wine can be consumed at this point but will benefit with aging of 6 months to one year.

* Dissolve 5 teaspoons of Sodium Bisulfite in 1 cup (8 oz) of water to make “Bisulfite solution.”

  Equipment and Supplies needed

·         Primary fermenter w/minimum 2 gal. Larger than batch size.

·         Secondary fermenter, 3 or 5 gal. 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.

SODA EXTRACTS  Make sparkling soft drinks at home with your Bierhaus Equipment! Soft drinks can be bottled in 12 oz. returnables or plastic soda bottles

Yeast and directions included. You supply the sugar, water and bottles.

Available in Root Beer, Birch Beer, Cola, Ginger Ale, Cream Soda, Sarsaparilla, Spruce Beer, Orange, Cherry and Raspberry $5.50 each s/w 1 lb

Equipment needed

·         5 gallon food grade container .