First Batch of Strawberry

[Chopper]

About 6 weeks ago ago, I started a 1.5 gallon batch of "Frozen Strawberry Wine", using the recipe from Jack Keller's web site. It's been in the secondary for about 5 weeks, and I racked it tonight. It tastes really good.

I plan to sweeten it before bottling, and patiently allow it to age for a year. I now wish I had made a 6 gallon batch.

Tomorrow, I'm starting a batch of blueberry wine using my new steam juicer.

 

[gaudet]

Have fun with that juicer. I'm not making any more wine this month. I am looking to get 24-30 pounds of strawberries to make 6 gallons though for April.

A couple tips for juicing, always pour the first quart of juice back into the steamer and sprinkle 2 cups of sugar over each batch.

 

[Tom]

Chopper,

Which juicer did you get/ Where did you get it? $

 

[smokegrub]

That is good advice, Gaudet. If my fruit is partially frozen, I sometimes pour hot juice over the fruit several times.

 

[Chopper]

Chopper,

Which juicer did you get/ Where did you get it? $</font>

I got the Mehu-Liisa at http://www.healthnutalternatives.com/mehuliisa.htm for $200 (including shipping). As I understand it, there was a recent price increase on these units.

It worked so well today. So easy. No more bag in the primary.

I filtered the juice using a very fine straining bag. Good thing I did; there was a significant amount of pulp in the juice.

 

[Chopper]

Have fun with that juicer. I'm not making any more wine this month. I am looking to get 24-30 pounds of strawberries to make 6 gallons though for April.

A couple tips for juicing, always pour the first quart of juice back into the steamer and sprinkle 2 cups of sugar over each batch.

Thanks for the advice. I did pour hot juice back over the blueberries (twice).

Why the sugar?

Chopper

 

[gaudet]

Adding sugar gives it a little sweetness. Its not necessary but it makes the juice a little better in my opinion. You'll add it in the long run making your must.

 

[gaudet]

That is good advice, Gaudet. If my fruit is partially frozen, I sometimes pour hot juice over the fruit several times.

After an hour in that steamy environment, its probably totally thawed at that point. but I think it does help get the last of the juice out of the pulp.

I've been told you can make a light bodied wine out of the pulp alone.

 

[smokegrub]

You are going to be delighted with your Mehu-Liisa! It is a quality product. I am shocked, however, at their price increases! I did a lot of shopping online for mine a couple of years ago and got it for about $125.

If you have access to blackberries, be sure to give them a try. I steam-juiced 62 pounds this year and made 14 gallons of wine. It is in the bottle and, even at this early stage, tastes wonderful.

 

[smokegrub]

Gaudet:

I have not used the pulp to make a second wine, however, I have soaked the pulp in water, filtered it through a paint straining bag and used the filtrate in the primary along with the juice.

 

[Wayne1]

Hello - I have now joined the Mehu-Liisaclub! I am planning to steam strawberries this month and am wondering if I need to "hull" them (cut out the core) or if you just steam the whole berry?


Thanks!

 

[Waldo]

Just steam the whole berry ( less the caps)is how I do it. I would recommend freezing them first though

 

[joeswine]

waldo is there a enrichment in freezing them?

 

[smokegrub]

I am certain Waldo will concur with my comment that freezing the fruit increases juice production.

 

[Tom]

I am certain Waldo will concur with my comment that freezing the fruit increases juice production.

Well thats what I do and been doing it for a number of years. It works! Just remember, add Petcic Enzyme.

 

[Wayne1]

Tepe - do you mean to add pectic enzyme during the steaming process or during fermentation?
Also -the book that came with it says to add sugar when juicing berries but is that to enhance juice production or just to flavor itif you are drinking it as a juice?


Thanks,
Wayne

 

[gaudet]

You should probably not add pectic enzyme during the steaming, only when you have the juice/must pre-fermentation as per usual. I would think that the heat would destroy the enzymes.

 

[Tom]

No, After steaming. Add the Enzyme 24 hrs before adding the yeast

 

[joeswine]

would some one like to exchange a quart jar of steamed fruit,would prefer berry juice for a bottle of excellent wine many to chose from.............................................