Is hulling strawberrys really needed

[6carboys]

I've been making grape wine since 1998, mostly from fresh picked grapes. I also make Peach and pear that are plentiful in my area from unattended properties. Free is good.This week my family and I are going to pick at least 30 lbs of strawberrys that should make 7 to 9 gals. DO YOU REALLY HAVE TO HULL EACH BERRY??? There must be some benefit from that little green veggie. I've read several recipes and most just mention CLEANING, this I can handle. Please advise as I don't want to spoil the batch

Thanks

6carboys

I cracked open a bottle of 2000 blackberry yesterday and it was pure heaven

 

[dralarms]

I've always cut the green off, but I've seen people here that just wash and throw in the fermenter. Heard it does not change anything but I've never done it

 

[6carboys]

Any other comments?

 

[djrockinsteve]

I washed, removed the green, quartered then froze the strawberries. Freezing fruit prior to fermentation is a benefit to breaking down the cell structure and thus releasing the sugars faster.

I blended strawberries with peaches for body and it was great. Maybe 80% straw. to 20% peaches.

Can't answer if leaving on the green or not helps/hinders but all recipes se to say remove the green. Even in dandelion wine you remove the green and that is a real PITA

 

[Minnesotamaker]

Not only should you hull them, you should pick off all the little seeds. Just kidding, but on a serious note, if you make a strawberry wine, don't leave the fruit in the batch too long or the seeds will impart a bitter flavor to the wine. I now pull the fruit after I've had about 3 days of vigorous ferment.