First of all complete newbie here, but I am hooked, I have done two kit wines and they turned out great. Now I wanted to try and do a fresh fruit. So, I have two questions. First, the recipe says to stir daily, is that necessary as I have never done this before. Second, my starting S.G. is 1.072, what should I aim for as for S.G. before I rack it? Thanks to all for the help.
First batch of strawberry wine
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Hunt
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I am not as well learned as others here but ill put in my 2 cents. I have only ever done fruit wines and have always tried to stir them every day or even twice a day. As to the SG it would IMO depend on how strong you want the wine. I aim for about 1.070 for most of mine. gives me about 10% ABV is it ferments dry. I try to allow my wine to get to a sg below 1.000. Check it daily and watch for fermentation to stop before transferring it to secondary.
Out of curiosity are you using fresh or frozen strawberries. I think there is a difference in what you add to it chemical wise. If im understanding things right pectic enzyme helps break down the the fresh fruit so you get more juice. Frozen berries should be ready to go as soon as they thaw out.
If im wrong on any of this im sure the good folks here will correct me with a minimum amount of yelling and cussing lol.
Out of curiosity are you using fresh or frozen strawberries. I think there is a difference in what you add to it chemical wise. If im understanding things right pectic enzyme helps break down the the fresh fruit so you get more juice. Frozen berries should be ready to go as soon as they thaw out.
If im wrong on any of this im sure the good folks here will correct me with a minimum amount of yelling and cussing lol.
bkisel
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Necessary? Perhaps not but I would trust the recipe instructions and stir. I've now brought nine, I think, kits through primary and none had instructions to stir. Three grape skin pack kits did have my "punch down" the pack each day in primary until SG 1.020 was reached which did result in a stirring or mixing of the must. My other kits turned out just fine whether I followed the instructions and didn't stir or with a few kits did stir while in primary just to try. BTW, all my kits used bentonite in step one which I understand aids in an action which "stirs" the yeast.
For the the fruit wine I've done and the second one that is now in primary I have and am stirring as per recipe instructions.
Oh, welcome to the forum!
First, thank you both for the help. I am using fresh fruit and did use pectin as per the recipe. I think I also figured out another reason last night after continuing to read threads, I have realized stirring really comes in when using fruit in a mesh bag so that it does not sit at the top and grow bacteria. Thanks again for the help, it is much appreciated.
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I think you have hit the nail on the head for reason #1 to stir fruit (and kits) with something in them. The CO2 pushes the bag of fruit to the top and you want to push it back under, get it wet and extract as much goodness as possible.
My reason #2 for stirring, is to add some oxygen into the must to help those little yeastie beasties do what they do so well.
and reason #3 that I stir, is to measure the SG and make sure it is dropping, it is the sure way to know that something is going on.
I have an opinion (or guess) as to why kits don't have this step. It probably isn't totally necessary and if you put an airlock on your bucket then never open it, the chances for accidental contamination are cut way back.
