Looking for insight on strawberry wine

MeatZorro · Mar 4, 2011

Using a recipe I came across online, I began prepping a strawberry must that includes 9lbs fresh strawberries, 8lbs sugar, and water to top the must to 3 gallons. The must at this point was a vibrant red color and a s.g. of 1.094. Next, the recipe called for acid blend, tannin, nutrient, energizer, and metabisulphite, with all these being mixed together in the must and then stored overnight. Almost instantaneously, the must changed color from that vibrant red to a pale pink color. Now the must is being stored until tomorrow when the yeast will be added. This is my first attempt at a strawberry wine and could use some insight.

My questions are:
1) Which of these ingredients would have caused the discoloring?
2) Is the color cosmetic or does this stark color change present any potential long term issues?

Thank you

winemaker_3352 · Mar 4, 2011

Welcome aboard!!

For 3 gallons - you are low on strawberries - i would use 6#'s per gallon. The water could have caused the color change.

I would definitely add an f-pac after you have stabilized the wine.

The strawberry i made was more of a blush color than a vibrant red color.

ffemt128 · Mar 4, 2011

I would have to agree the water caused your initial discoloration. My batch of strawberry came out almost an orangish color. Strawberries are mostly a white fruit once you get past the outer skin.

Julie · Mar 4, 2011

I"m agreeing with Winemaker, you need another 9 pounds of strawberries for this. As it is now there will be hardly any flavor to this. More strawberries wil, also, help in the color.

MeatZorro · Mar 4, 2011

Thanks for the welcoming and the advice. It is by design to tame the strawberry flavor, however, I still prefer to make an inspiring wine. Is this batch in jeopardy of being bland? If so, is it still possible to add more berries to the must and will this affect the timing in regards to adding the yeast?

djrockinsteve · Mar 4, 2011

Yes add more strawberries before adding the yeast. I made a strawberry peach wine that turned out delicious. I used 5#'s per gallon. It has a vibrant red color to it in the beginning but did fade a little over time. Adding more fruit will greatly enhance this.

wvbrewer · Mar 4, 2011

Yes I agree using about 5 to 6 pounds per gallon will give you the flavor you are looking for. I made a batch with only 2 pounds and I could barely taste it at all. A flavor pac will work well just make sure fermentation has stopped by having a steady gravity reading for 3 or more days.