I think I'm over thinking things

[JimmyT]

I've posted a few other questions and the more I get into it the more I confuse myself. I'm making a strawberry wine and I intended on following a recipe from a book. Cut and dry follow the directions and should be ok. I was told to not add water and use all fruit. Now comes into where I'm complicating things. I'm not sure how many pounds of fruit I'll need to use to make a gallon. Do you put some in a bag and squeeze the juice through the bag and keep adding more fruit to the bag until I come up to a gallon of juice then leave pulp in bag during fermentation? I think I need a play by play of how you would go about it. Also when to add the acid blend, peptic enzymes, campden tablet. I also seen something about cold soaking. What's the purpose of this and should I do it to mine? Also when to take my initial sg and when to pitch the yeast. Hopefully someone can clear me up. Sorry for the noob questions but I'd rather get it right and learn the proper way of doing
things.

 

[beano]

JimmyT,

Try looking at the stickies and tutorials on this site and check out this site also. There is lots of good info both here and there.
http://winemaking.jackkeller.net/
Also check out the Dragon Blood recipe. It is easy to make and really helped me with the learning curve for winemaking.
http://www.winemakingtalk.com/forum/f2/dangerdaves-dragon-blood-wine-41825/

Beano Joe

 

[djrockinsteve]

A good start is Basic Juice Bucket Fermentation in Tutorial Section located on home page. Jack Kellers recipes tend to be light on fruit. Many folks come here after using a recipe from him but encountered problems.

You should freeze fruit first. Then thaw in a bucket. Add some K-Meta when halfway thawed to keep it from going bad. You will undoubtedly need to add some other juice unless you have enough fruit.

The seeds will fall to bottom of bucket. No worries. The pulp can be removed @ 1.050. The Pectic enzyme will turn it to mush.

Read the tutorial. A lot will make sense after that.