Fruit purees from Adventures in Homebrewing
- Thread starter heatherd
- Start date
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Scooter68
Fruit "Wine" Maker
So much depends on two things 1) The type of Fruit and 2) What was left out.
Skins of some fruits imparts a large part of the flavor and other elements people enjoy.
And of course so often canned or frozen fruit is picked before it reaches the peak of flavor - so that it doesn't spoil before it's processed. With some fruit that's not a big deal with others, it really changes the amount of sugar present and the depth of flavor.
I would proceed carefully. Too many shortcuts, actually cut out elements that make taking the longer harder route will preserve.
There is a reason some of the best wines come from smaller wineries and orchards. They take the time to use only the best grapes and fruit. They know their product and they rarely take shortcuts. They charge more but the products from such a place tend to be the most sought after for a reason.
Skins of some fruits imparts a large part of the flavor and other elements people enjoy.
And of course so often canned or frozen fruit is picked before it reaches the peak of flavor - so that it doesn't spoil before it's processed. With some fruit that's not a big deal with others, it really changes the amount of sugar present and the depth of flavor.
I would proceed carefully. Too many shortcuts, actually cut out elements that make taking the longer harder route will preserve.
There is a reason some of the best wines come from smaller wineries and orchards. They take the time to use only the best grapes and fruit. They know their product and they rarely take shortcuts. They charge more but the products from such a place tend to be the most sought after for a reason.
