The Vintner's Harvest fruit bases are solid pack fruit in their natural juices. Making wine with them is much like processing fresh fruit in that the winemaker needs to crush and press. Requires fermentation equipment for 3 or 5 gallon batches, depending on recipe. Other ingredients required are: acid blend, yeast nutrient, pectic enzyme, campden tablets or bisulfite, potassium sorbate and wine yeast. The purees contain no seeds, have been commercially sterilized, and can be used right from the can. One can of fruit puree can be used for one gallon of fruit wine.