Origional Strawberry

[Arne]

This time have a question with it. When I first started this, made a batch of strawberry. This was about my 3rd wine. Used 8 lb berries, 4 lb sugar, 2 gal water. Now there was no checking sg or acid or anything, but used 2 tsp acid blend, 1/4 tsp tannin, 2 Tsp yeast nutrient, 2 camp. taabs, 1 tsp pectic enzyme. Now, this was pretty good when it was young, fermented dry and bottled dry. added a little suger when drinking and was easy drinking. Tonite I opened one of the last 2 bottles. Had a strong nose, all stawberry, but when I tasted it, was really watery tasting. The bottles have been sleeping on their sides. Kept on drinking, added a little sugar to each glass, probably about a tsp. By the last glass it tasted like a great strawberry. Can the bottles stratify or was it just a result of more wine made it taste stronger, not alcoholic, more like strawberry. Arne.

 

[winemaker_3352]

It is really hard to say with no SG readings. Not sure what the ABV is. How many gallons did you make? If it was 6 gallons the amount of strawberries used is very low - which could be why it tasted watery.

I don't like my fruit wines to be overcome by the alcohol - that is why i keep the ABV round 10-11%.

Strawberry also needs an f-pac - since strawberries contain a lot of water - it will need to have an f-pac to increase the flavor.

 

[Arne]

I think this was just an imaginary flavor change as the bottle got lower. This was made before I had a hydrometer, and actually did not use enough berries. I made another batch this last summer and it has way more flavor, do not believe it needs a flavor pac. But it was made with 5 lbs. of strawberries per gal, and the origional used only 3. Will be getting last summers bottled pretty soon, gotta get the carboys ready for fruit season this spring. Arne.

 

[winemaker_3352]

I would still consider an f-pac - it will do wonders for the flavor.