I have used canned fruit when making Cherry Wheat beer but not wine. I use Oregon Fruit Products, they are packed in 3lb cans and it is pure fruit and also sterile so it can be added without the risk of bacteria. I can post sites to purchase if you need them...no stores in my area sell this.
I have some home canned blackberries from 1997 that I put into a 2 gallon batch.Right now it has almost finished fermenting and it seems to be coming along fine. I will leave it for at least 2 more months before I bottle it.I will let you all know how it turns out. I just
wondered if anyone has had any experience with home canned fruit
I pick the fruit or someone else does and we just put it in freezer bags and into the deep freeze. A good place to store, plus the fruit releases more juice.
When you place fruit into the freezer for later use, is it a good idea to add some sugar to fruit that has a "tart" taste to it like "Surinam Cherries?" I picked 12 1/2 lbs. of this fruit from my neighbor the other day. This fruit has a center stone so I "hand squeezed 4 lbs. and got only thejuice into a freezer bag, and still have 8 1/2 lbs. in the frige. I'm wondering whether or not to remove each stone and and keep the pulp and juice and freeze the remainder. Should I sugar that portion than freeze? First time to use this "tarty" fruit.
I would assume that the seeds or stones in the fruit are not to worry but should be removed prior to preparing the must when you are ready to use the fruit? I read somewhere about seeds, especially soft shell type if left in the must, it would probably alter the taste due to its resinous and bitterness make up of the seed?
I've made plenty of canned fruit wine. I have to say, it's not bad, but since I don't have fresh fruit for some of the wines I've made to compare them to, but I have to say, if you make sure there are no sulfites in the canned fruit, you should be fine.