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@Scooter68: Can you please explain the good practice for this kind of fruit wine? What mistakes did i make? I'm starting a new wine (Rhubarb) in a week or so. I will start a new tread for this wine. I want to learn from my mistakes. :-) Thanks :-)

I made some measurements: SG: 990 SO2: 110mg/l TA: 9 gr/l PH: 3,5 No need to add sulphite I guess? Will there be a difference in taste if you degass the wine with a pump or when it happens naturally? I'm planning on aging the wine for a year or so, racking off one more time in between when the...

Ok, I will take some measurements 😁

I have not measured it yet. Afraid of getting to much oxygen. 😁

Thanks. @Scooter68. I already got lost of the seeds when the SG was 1022 and I removed the pulp of the strawberry and sieved the wine trough cloth. I

Thank you for all the information. It's almost been a week since the bubbling stopped. I now have a pretty clear upper part, a cloudy middle part and some sediment on the bottom. What should I do next? Do i wait some more until the cloudy middle part has settled down. Or should I rack off to...

Saturday the bubbels stopped. I have a small layer of sediment or dead yeast cells on the bottom (5mm) What should I do next. Should I keep it around 15-16°C for a couple more days before measuring SG, PH, TA, SO2? The most is still cloudy. Do I wait until it clears up and all has settled, rack...

Thank you for your input. I have a fridge that is temperature controlled but for this trial I’m just using a soak method. I lowered the temperature around 15 - 15,5 degrees. You can see the fermentation slowing down. Big difference from 19 to 15,5. Easy enough to get the temp pretty stable...

@Rice_Guy: I could lower the temperature in the cold soak but I found on the datasheet of the yeast that it works between 15°C and 30°C. Would you lower it? Thanks

Hi all, Yesterday I filtered out the seeds and residue (fruit particles) and did some measurements. The yeast is in now for 2 days and 21 hours. SG: 1022 SO2: 110 mg/L TA: 9gr/l PH: 3,2 The I was amazed that I still had so much SO2. I stirred 3 times a day. So I guess no need to add extra...

Thanks for the input and the nice welcome! @Rice_Guy : I have a cheespress that could give a constant pressure. I sure will give it some thought to use it in combination with a perforated can. That is a good idea. Thanks. It looks like most of the pulp is kind of less fleshy. Smaller particles...

Ok. So keep the fruitparticles in the must until SP gets down to 0.998? Thank you!

Today I will push down the cap on top of the must down again every couple of hours. I hope i'm not making a mistake leaving the fruitparticles in the must. It looks like these particles break down little by little every day..

A friendly member already told me to remove the wine from the fridge. 😀 I removed it and the temperature of the must was about 20 degrees C

Hi. I’m trying to make wine for the first time. Does anybody has experience making strawberry's wine from 100% strawberry and no water? I read about it on an old tread and wanted to try it myself. So I went out and bought 8kg of fresh strawberries I cleaned them and I mashed them. Eventually I...

Hi. I’ve been reading this tread because I’m also trying to make some strawberry wine for the first time Just a small batch to get a hang of it. I only used strawberry. No water. I mashed fresh strawberries. Then I froze them. A couple days later I thawed them. Once the temperature of the must...