I usually do this with Cote des Blanc and KV1116 for apple or fruits. I have the others for trying an experiment, I hadn't expected to have to make wine this week. I opened the can this afternoon- turns out the blackcurrant is all juice, so I just froze it until Thursday when I have time. I wasn't sure if there would be skins or actual fruit in there.I use either E1118 or KV1116 for pretty much all my wines. I don't do enough warrant getting a bunch of different types and I just buy 10 packs at time. They seem to keep well for me.
Interesting about the damaged can. My order had a UPS label that had been cut off another box and then taped on to a new box. There was some a purple pink staining of that label but not a lot. Suspect something leaked and got repackaged at the shipper. Since all my cans were fine no dents or obvious leaks, I'mm ok with it.
I actually just bought this myself - 2 cans. I personally don't think 1 can makes 3 gallons. Unless you like it very weak. I used 1 can, then tasted it and added 4 pints of home canned black raspberries. In the Q's I read some one says 1 can replaces 5# of fruit. I use about 4# per gallon of wine, so in MY opinion and my very limited experience - 1 can for 5 gallons would just be colored water. 1 can for 3 gallons is still weak, but better.Tried to find the manufactures site but that's a tough search. Did find one or two sites that suggested using 1 can of puree for 1 gallon of wine or two cans for 5 gallons - (Not sure I understand that logic) In any case the cost of the purees per gallon of wine at either of those rates is a bit more than the wine base so I have never purchased more of the purees. I used their Black Currant, Plum, and Blackberry. The first two were very good the third is tough to compare as I have made just a couple of one gallon batches from our own wild blackberries and since those are always smaller, low water berries the flavor from the wild blackberries is really strong and robust. Haven't opened a bottle of the wine from the VH wine base yet.
WHOA !!! After looking for the makers site (Vintner's Harvest) and making this post I ran across two sites (Same site in reality ??) with Vintner's harvest wine bases at really good prices. I'm taking a chance on their blackberry as it's at $10,00 / 96 oz because it's past the sell by date. I don't believe those are hard fast "DANGER DANGER" dates so... I ordere 2 cans of Black Berry and two of Black Currant (Not listed as past date but only $25.00/can - a great price.
Where would you rate this batch with 2 96 oz cans in a 5gallon batch on flavor intensity? Bold, medium, light. I have made from fresh blackberries before but never used the canned juice before.This is Wine Batch 49 for me according to my log book A Blackberry Dessert Wine.
Pitched the yeast on that 5 gallon batch of Blackberry wine from Vintner's Harvest wine base.
Final numbers look like this
2 x 96 oz cans of Blackberry wine base
12 lbs of sugar
30 drops liquid pectic enzyme
3 tbs Acid blend
4 tsp Citric Acid
8 tsp yeast nutrient
Yeast 1 packet of EC-1118
pH 3.42 in both containers (Mixed both containers by swapping 8 cups of each back and forth several times and final numbers match)
SG 1.108 with the following ABV potentials full ferment to .990 = 16.78%, to 1.000 15.51%, to 1.005 14.87%, and to 1.010 14.22%
(Obviously this is planned as a dessert wine and If I can get to go all the way dry - It will be perfect for serving in Cordial glasses)
I actually ended up with 5.6 gallons in two containers 1x 5 gallon with 4 gallons in it and 1 x 2 gallon container with 1.6 gallons in it
Once the ferment starts I'll add in the bentonite I prepared today as well. May also add some tannin and if I can sneak them out of the freezer, some wild blackberries maybe 4-5 lbs total.