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Thanks for the reply Arne. I'll hold off a bit and then rack. Sent from my iPhone using Wine Making

I have a batch of Strawberry going right now and need a little advice. Here's how I got to where I'm at: Started wine with an initial SG of 1.091 after 4 days in the primary the SG was down to 1.009 so I racked to the secondary. I racked everything so now I have some pulp and the gross lees...

Am I ok as long as it doesn't bubble out of the airlock? I checked on things this morning and I haven't got any bubbling into the airlocks. Sent from my iPhone using Wine Making

Here's an update: SG tonight was 1.009 so I decided to rack to the secondary. I ended up with 4.5 gallons out 5 gallons of must. The fermentation seems to be going stronger than expected and I can't top off the 3 gallon carboy or it will bubble through the airlock. I moved everything to my...

Thanks for the info D.J.! Is there a reason to rack to the secondary with a lower or higher SG in the 1.000 -1.010 range? Just learning here so pardon all my questions :) Would it be bad to run the wine through a filter or cheesecloth as I transfer to the secondary to get all the...

I have a batch of Strawberry going right now in the primary fermenter. The initial SG was 1.091 and after 2.5 days it is now 1.030. I'm getting conflicting information as to when I should move the wine to the secondary. How low should I allow the SG to go before moving? The fermentation...

Thanks Turock! You have been amazing. I appreciate all the help. This forum is full of great people! Sent from my iPhone using Wine Making

Thanks again for all the great info. I just picked the strawberries today. I plan on freezing them before crushing them. Do recommend freezing with or without stems? Does it matter?

Turock and JohnT, Thanks for all the great information. Especially the info on yeast nutrient. I will def be using some going forward. I used Montrachet yeast that came with a starter kit I bought awhile back. Is there a different yeast I should be using? Any suggestions would be great...

Thanks for the advice! I'll try racking more often this time and see if that helps. You are correct :) It sure builds up fast!

Thanks for the help everyone. I'll post what kind of yeast I used tonight. I'm at work and don't know what it is right off hand. I did not use nutrient. Just out of curiosity, why should I use nutrient this go around? Fermentation never stalled that I could tell. Is there another...

Paul, I made a 5 gallon batch the first go around. I hand crushed 18 pounds of strawberries inside of a mesh bag that was placed in the primary fermenter. I then added water and sugar. I added the so2 and waited 24 hours. I then added pectin and pitched the yeast. After about 5 days the...

Great advice! I just finished my first batch of strawberry wine and wished I used way more berries. I'm getting ready to go pick strawberries this weekend and make a second batch. Does anyone have any advice on how to keep the pulp out of the wine during primary fermentation? I felt like I...

Hello! I just bottled my first batch of strawberry wine. I'm happy with the color, smell and initial taste of the wine. However, the aftertaste is less than desirable. It tastes "yeasty" if that makes since. I was hoping for a crisp, clean aftertaste. I'm getting ready to go pick...

When I transfered the first time alot of sediment was transferred and it was still fermenting. Right now there isn't alot of sediment in the carboys after the second transfer and I don't see any bubbles. The current SG is somewhere between .096 and .094. Did I ruin this batch since I didn't...

This is my first batch of (strawberry) wine. I started primary fermentation with a SG of 1.095 after 4 days it was down to .996. At that point I moved the wine to my secondary and measured SG for another 4 days. It dropped to .994 and stayed there. The recipe I used said it could take 3...

Thanks for the advice! How often do you check the SG once it's in the secondary? I assume that once the SG is stable after a few days its done. Does that sound right? The forum is awesome and I can't believe how willing everyone is to give advice. Thanks you all!

Thanks for the reply! I guess it's done fermenting when no more bubbles are coming up through the airlock? Is that the best gauge to tell if it's done or not? This is my first try at this and I'm finding it crazy fun :)

Update Ok, its been 4 days and the must has gone from 1.090 to 1.000. I moved it to my secondary fermenter. I left a little room at the top because it still seems to be fermenting quite a bit. Can someone take a look at my pics and let me know if things look right? Should I top of the 5 gal...

Thanks for the reply. I thought most of the fermenting is done by the time it reaches the secondary so it can be filled up. I just wanted a little clarification. Rocky posted some great stuff that helped alot. I appreciate everyone's willingness to help out. It's wonderful!