First try at strawberry wine....

[Twintrades]

Im making strawberry wine with 6 lbs berry's, There frozen right now and ill leave them in a mesh bag in my fermenter tonight to thaw. Tomorrow ill ad water and k-meta squish and let sit 12 hrs. Then add pectin enzyme and sit again. Take a reading and if alls well ad my yeast.

Should i use a can of welches white grape with razberry to sweeten and as another site said ad vinosity ?

should i use brown or white sugar if its needed ?

Is tannin needed ?

 

[Julie]

Is this for a gallon batch? I would bump up the strawberries to 8 #'s and yes add tannin

 

[Twintrades]

some one else said 8 lbs also but my $$ only supported enuf to buy 6 lbs at 3.99 lb !

Everything else looked good tho right ? would it hurt to add the welches grape juice concentrate ?

 

[Julie]

Yes, everything looks pretty good and yes you could add the grape concentrate.

 

[winemaker_3352]

I don't think i would add the concentrate - unless that is the flavor you want.

Strawberries have a lot of water - takes a lot to get the flavor to come through.

Consider an F-Pac to help bring the strawberry flavor out.

I would cut them up - freeze them - when you have enough to make a 3 gallon batch - i would then proceed.

To be honest - making a 1 gallon batch is more work than it is worth. I did the same thing a few years ago - you end up with maybe 5 bottles. Those will be gone in a few days.

 

[Twintrades]

Yea only thing is tho we dont know if were going to,like the wine. Think of this as a sample.
Id hate to make 3-5 gallons and find out were not fond of it and im out 50-75 bucks.

Plus if the swmbo likes it then ill have good excuses for making more and differnt kinds.

 

[Twintrades]

One more thing should i just add water to make 1 gallon total. The berries are puting out a lota water. Or should i just add 1 gallon of water thinking that the berries will need racking and most of that water will be lost with the process.

What should i do ??

 

[russfink]

Yes to the tannin, NO to the brown sugar.

White grape concentrate will be your ticket for vinosity. Red grape concentrate often dominates more delicate fruit flavors.

 

[Twintrades]

how much water should i add ??

 

[russfink]

I make most of my batches adding water "to" something. Like adding water until volume is 6 gallons. I actually usually add a little extra water to make up for loss during racking, so I usually add water to 6.5 gallons for a 6 gallon batch.

However, with the displacement of the solid fruit which will be removed, this complicates your water estimate. In this case, I'd add one actual gallon of water. You'll be left with a little extra once you rack to secondary, but save this and let it ferment alongside. You'll add it back to the batch during racking off the lees.

 

[Julie]

Ok, I understand why you want to try this as a one gallon batch, make sure you write everything down so if you like it you can replicate it. As stated above, red grape will shadow the strawberry flavor, but the white will not. Add 2 cans of Welch's white grape concentrate and the strawberries and then water to one gallon, this amont of water should not be be too much. If you can get away without adding any water this would be the best way.

 

[Twintrades]

ok so i mushed my berries and added just under 1 gallon of water. And the can of juice concentrate. Now i let it sit a day.

How much tannin should i add to this ?? Also should i toss in 1 tsp of lemon juice ?

 

[russfink]

1/8 tsp of tannin should sufficient, or whatever the instructions are on the jar, per gallon.

What is the ph of the must?

 

[Twintrades]

You got me. This is free hand no directions or anything. I'm just winging it and hoping for the best !

 

[djrockinsteve]

Here is a link to the other strawberry wine thread on here. I posted my recipe for strawberry and peach if it will help you.

http://www.winemakingtalk.com/forum/f6/strawberry-wine-tips-suggestions-18328/#post176574

 

[Julie]

You got me. This is free hand no directions or anything. I'm just winging it and hoping for the best !

Get a titration kit, that will test your acid. They only cost about $10. Acid should be between .55% - .70%

 

[Twintrades]

Should i add any nutrient or energizer ? Would it hurt to do so ?

Also could i just tie the bag shut or should it just float around in there? The top of the bag is to small to span the bucket top. (1 gallon bag for a 2 gallon bucket lol )

I cant wait to add the yeast tomorrow !

Btw which yeast should i use D47, ec1118 or red star montrachet ?? I wish i has Côte des Blancs but i dont i only have these three......

I was thinking the d-47. I want it to be as berry smelling/tasting as i can get it.

last Can i pull the wine and kill the yeast at say 9-12% avb ? Or would i be better off leaving it till its dry ?

 

[Julie]

yes tie the bag shut and yes add nutrient and energizer if you have it

 

[Twintrades]

Well i do ! And i will add it. When should i add it now or wait till later right before the yeast ?

 

[russfink]

Opinion: The titration measurement is not nearly as useful as ph. Those cheap TA kits are nearly impossibly to read accurately too. I personally just rely on my digital ph meter to get the must within proper range, and then adjust by taste once the wine has aged some. YMMV.

You want to add nitrogen-based nutrient, like DAP. No need for energizer, although it probably couldn't hurt if you have it.

I'd go with the D47, but the 1118 is hardier and might be better for a first try.

Ferment until dry. Just let it go. If you want lower alcohol, add less sugar to your next batch