Was getting the itch to make something else, nothing for fruit is in season and I came across Vintners( got 2 cans blackberry) purée. Anyone else use these for meads?
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Opinions on Vintner Purée
- Thread starter McJeff
- Start date
I used the cherry puree from Vintners in my first port recipe. They are fairly concentrated in flavor and I didn't get any off flavors with the ferment. I started freezing a lot of my berries for the winter blues so I don't buy puree anymore.
yeah i def will be freezing alot more next year, specially the blueberries i have in my area.
Were you happy with the cherry you used? I almost got that but i didnt want to use sweet cherries.
I wouldn't worry about the sweetness of the cherries. In the Black Cherry Melomel that I have the must fermented right down to dry and it took on more the flavour of a dry red wine than cherries but after I stabilized it I racked it onto more black cherries which sweetened it up a touch and added more fresh cherry flavour.
interesting, ty for you for the response. Guess ill be putting that back on the to do list
I didn't mind the taste but I've heard some people getting medicinal taste from the cherry stuff. I started putting my fruit mostly in the secondary. You can buy frozen cherries that have the pits removed. Dole does dark sweet cherries and blackberries as well.
Two weeks tops otherwise the seeds will give off flavors. I use a thick nylon bag so seeds don't escape into the mead
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