5 Gallon Strawberry&Cherry Wine Base Help!

[klt43]

First attempt at making my own wine

I was able to get 2 cans of Vintners Harvest Wine Base kits (Strawberry and Cherry) for a reasonable price and after researching information online about these particular wine bases, I've decided make 5 gallons with 2 cans because a sizeable amount of people complained that VH wine bases lacked body. I don't have any questions on the wine making process or materials needed because I've done alot of reading; I'm concerned about the recipe I should use. Both wine bases call for the following ingredients (in a 5 gallon batch):

One can of wine base, 4.5 gallons of water, 12 lbs of sugar, 4 tsp yeast nutrient, 2.5 tsp pectic enzyme, 1 yeast packet, .5 tsp wine tannin.

The only difference between the Strawberry and the Cherry is they call for 3.5 tsp and 2 tsp of acid blend, respectively.

I'm not able to measure the pH (don't/can't get proper equipment) so what would be a good recommendation for the amount of acid blend needed? Also, should I still use 12 lbs of sugar or will that be too much to add because I am using two fruit base kits.

Any other comments/tips/pointers are appreciated. ty!

 

[vernsgal]

I would suggest instead of just adding sugar check your SG and bring it up to 1.080-1.090 .How many gallons are those measurements for on the can? It usually says 1 amount for 3 gallons and another amount for 6.

 

[klt43]

Ok thanks. That is a good method for the sugar. The measurements I listed were the amounts for 5 gallons. Both fruit base cans had recipes for 3 gallons and 5 gallons...but the only difference in measurements for the 5 gallon strawberry recipe and the 5 gallon cherry recipe is the amount of acid blend needed. So I don't really know much acid blend I should use if I use both cans for a 5 gallon recipe.

Keep in mind also that the 5 gallon recipe on both cherry and strawberry bases only calls for one wine base can

 

[Julie]

Can you get a titration kit? They are roughly $12 and it will measure your acid. It is hard to tell you how much acid to add, normally acid would be added to a fruit base to bring it around .55% - .75%. I would shoot for .65%

 

[vernsgal]

I would definitely do as Julie suggests if possible otherwise you're just guessing. If unable to get the kit I would go with the full 5 1/2 tsp for 5 gal.

 

[sgx2]

I would definite follow Julie's advice and measure the acid.

When you add water you cut the acid inherent in the concentrate, so putting two cans in your batch will will not only need less sugar (due to the sugar in the concentrate) but you may end up needing much less acid blend -- or maybe even none!