Help with strawberry wine

[agdodge4x4]

I think I used two recipes for my strawberry, one was Keller's. I usually take a recipe and make adjustments to it before I even start. I think the only thing I really changed in my recipe is that I used 5lbs of strawberries for a gallon plus a little.

I think I shot for 1085 for mine, which I achieved. It tastes really good to me, but I don't have a refined palate.

My concern with using as much sugar as noted is that it may not ferment to dryness....and may be too sweet? I dunno. I started my pomegranate wine at 1100, and its still fermenting and just about dry, so maybe yours will be OK too.

 

[Lost40Vinter]

My strawberry batch went from 1.120 to 0.998 in the primary all within a few days! It still had a little bit of bubbling in the secondary, only for a day or so. I have since racked it again to get off of the lees and added clarifying agents and back-sweetened. It should be hitting the bottles in a couple of weeks or so.

 

[docanddeb]

I used a great strawberry wine recicpe in which you make an f pack for adding at the end... it took 13 months to really come together. Don't be in a rush to get that in the bottle. Aging in a carboy for 11-12 months is a good idea. There is no good reason to "cook" fruit before making wine. Just mash it a bit to open it up for the yeast to get at. It will have a fresher taste! Some old recipes called for cooking fruit,honey, etc. But it isn't necessary and in some cases can "set" a pectin haze that you have to work hard to clear.

Debbie