Oregon Fruit Products was established in 1935 and is located in Oregon's Willamette Valley. Their fruit is some of the most delicious in the world. The purees contain no seeds, have been commercially sterilized, and can be used right from the can. Packed in 49 oz tins. Always use the fruit purees in the primary or secondary fermenter. Never boil the purees. Using Oregon Fruit Products Puree for Winemaking: Oregon Fruit Products are commercially sterile so it's not necessary to sulfite the must directly (a mandatory step when using fresh fruit). However, all utensils and fermenters should be sterilized with a bisulphite solution (don't use bleach or iodophores). A solution can be made by adding one crushed campden tablet to 4 ounces of water or use 2 ounces of powdered sulfites in a gallon of water. This solution can be kept in an airtight container for up to 6 months. Add sugar gradually both initially and for sweetening. Add half the initial sugar and take a gravity reading (or taste if you're sweetening a finished wine) before adding the rest. This will ensure your wine doesn't come out too strong. Fermentation will stop on it's own, but wine must be stabilized with potassium sorbate if sugar is added when fermentation is complete. This will prevent renewed fermentation. Use an open top plastic bucket as a fermenter. For one gallon batches it's best to have a two gallon bucket; for 3 gallon batches use a 5 gallon bucket. Sterilize your fermenter and any equipment that will come into contact with the must, with a solution of 1 Campden tablet in 4 ounces of water. Dissolve the sugar and additives in a quart of warm water; add the puree and enough water to equal 1 gallon total volume. Take a gravity reading; the must should be 1090 to 1100. If it's lower add enough sugar to bring the gravity up. Approximately 4 ounces of sugar will raise the gravity 10 points in 1 gallon of water (from 1.080 to 1.090}. Make up a yeast starter using Red Star Cote de Blanc yeast or Lalvin 71B-1122 (according to directions} and add to the must. Cover the fermenter with cheese cloth or a fine mesh straining bag (to allow the must to breathe}. Stir the must every day for 5 to 7 days until the gravity is about 1.030. Rack into a 1 gallon jug or glass carboy (depending on the volume made} treated with bisulphite solution. Attach airlock and ferment for 2-4 weeks or until fermentation is complete (gravity readings is 1.000 or lower}. Rack off the sediment into another glass carboy or gallon jug treated with bisulphite solution. Add a fining agent such as Super-Kleer, according to directions and let sit for 4 weeks. When the wine is clear and stable it may be bottled. For a sweeter wine dissolve 2 to 4 tablespoons sugar into 1/4 cup warm water and add to wine after stabilizing with 1/2 teaspoon potassium sorbate prior to bottling.

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