Degassing and clarifying strawberry wine

[mxsteve625]

I have a strawberry wine in primary fermentation. Most of the research I have done takes you up to bottling but does not discuss clarifying or stabilizing. Can you guys give me some specific instructions for this. Here is the recipe and the current state of production:

5 Gallon recipe

Strawberrys: 20 pounds
Sugar: 10 pounds
Yeast Nutrient: 2 tbsp
Pectic Enzyme: 1 tsp
Acid blend: 5 tsp
Wine Tannin: 1 tsp
Yeast ICV D47

SG prior to pitching yeast 1.100 - Temp 76
SG today (3 days) 1.030...removed pulp bag - temp 74
Trying to reduce temp to 60 - 70 degrees

Fermentation is still very active.

I have a drill mount stirrer used on previous kits. This is my FIRST from scratch, so any help will be greatly appreciated.

Steve

 

[Luc]

Best is to just leave it in the carboy for a few extra months.
That way it will clear AND degas on its own.

Remember this is not a kit, so there is no fixed time schedule.
So patience is your friend here.

You will be rewarded this summer !!!!

Luc

 

[mmadmikes1]

you will be surprised at how many solids fall outr with time and how pretty the winw will get to be. Do like Luc said and PPP rule is in effect