Canned fruit?

Discussion in 'Country Fruit Winemaking' started by Allie Geiger, Dec 4, 2018 at 12:30 AM.

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  1. Dec 4, 2018 at 12:30 AM #1

    Allie Geiger

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    Just curious how much a canned fruit changes the taste, in comparison to fresh fruit?
     
  2. Dec 5, 2018 at 2:12 AM #2

    Vinobeau

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    Canned cranberries vs. fresh is close to equal.
     
  3. Dec 6, 2018 at 4:52 AM #3

    Scooter68

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    A lot depends upon how the fruit is prepared for canning. Typically canned fruit (Made for food use rather than canned wine bases) is packed in a syrup that covers a lot of the flavor for better or for worse. So a lot of the finer points of flavor can be long gone in a canned fruit. (Smell a can of peaches and compare that to fresh ripe peaches - huge difference.
     
  4. Dec 6, 2018 at 5:50 AM #4

    Allie Geiger

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    That was what I expected. Thanks
     
  5. Dec 6, 2018 at 6:16 PM #5

    Scooter68

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    My most unimpressive peach wine was made with 3 1/2 lb fresh peaches (Not fully ripened - sigh) A 24 oz (?) can of canned peaches in heavy syrup, and a 2lb bag of frozen peaches cut up = a 1 gallon batch. Not a shining example of peach wine for the money - about $15.00
     
  6. Dec 6, 2018 at 6:20 PM #6

    Scooter68

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    By contrast... I have a batch of Mango Pineapple wine aging right now. Made from Frozen mango chunks (6lbs) and a 12 oz can of Frozen Pineapple juice concentrate. THAT is going to be an excellent wine.
     
  7. Dec 6, 2018 at 7:54 PM #7

    Johnd

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    But was is REALLY pineapple juice??? LOL, just rattling your cage a bit............
     
  8. Dec 6, 2018 at 8:11 PM #8

    Scooter68

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    Yeah - Well it tasted like it. :wy

    :)


    (Today I compared two bottle of Ocean Spray Grapefruit juice. Both said 100% juice no added sugar. Same price and quantity.
    1) Ruby Red Grapfruit contents: Grapefruit juice from concentrate and water, Grape Juice from concentrate and water, Apple Juice from concentrateand water, Grapefuit pulp, Vegetable concentrate for color, Ascorbic Acid Citric Acid, Natrural flavor, Beta Carotine for Color.

    2) 100% Grapefruit Juice contents: Grapefruit Juice concentrate and water

    Reading labels can really be frustrating. And yeah the Ruby Red was sweeter but I'm going to stick with the pure stuff.)
     
    Last edited: Dec 6, 2018 at 8:22 PM
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  9. Dec 7, 2018 at 4:48 AM #9

    Allie Geiger

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    Yum.. I have a gallon of Banana/pineapple fermenting away right now. I used 100% pineapple juice in a carton (I forget the brand, maybe Dole) that had no preservatives. I had to stop myself from drinking it before fermentation it smelled and tasted so delicious.
     
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  10. Dec 7, 2018 at 5:27 PM #10

    Scooter68

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    I still have a bottle of the pulp/gross lees that I've tasted from time to time. Yeasty - yeah but that pineapple mango combo... May be time to doctor up a bowl of vanilla ice cream.
     

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