Simple Strawberry Wine?
- Thread starter Bnew17
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How come you're starting another thread on this when you have one in the beginners section? I'm not sure what you mean by "simple" recipe. Strawberry--to turn out well--needs some special consideration to acid adjustment---calcium carbonate and a PH meter which I already talked about in the other thread. If all you want to do is make a standard recipe---which won't be that great--you can dilute with water. But you should start out correctly in this hobby--you need test equipment and a hydrometer. Otherwise it's like trying to learn golf, and coming to the course with a catcher's mit and a bat. The right equipment is not optional--it's necessary.
OK--I understand. We make a most delicious strawberry--it's just like eating the fruit. I can tell you how to make it our way-- but you need a PH meter. If you think you'll stay with this hobby, a PH meter is necessary for all wines but especially fruit wines because you always need to adjust acid. And you need calcium carbonate--and a hydrometer. You should learn how to make wine correctly right from the start--with all adjustments being done at the primary, NOT trying to correct mistakes post ferment.
You also could try the simple recipe using water--not very good, but might be a way for you to get some fermentation techniques under your belt. Which way would you like to proceed?
You also could try the simple recipe using water--not very good, but might be a way for you to get some fermentation techniques under your belt. Which way would you like to proceed?
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Midwest Vintner
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Both acid blend and calcium carbonate are good to have on hand, but practically worthless without any way to check acidity. I have a pH meter (got a Milwaukee mw102) because knowing pH is what protects wine, while total acid (commonly referred to as TA) will tell you how much acid (of various types and strengths) are in wine.
http://www.wineperspective.com/the_acidity_of_wine.htm
As for strawberry, I would say 5 lbs/gal is a minimum, IMO.
http://www.wineperspective.com/the_acidity_of_wine.htm
As for strawberry, I would say 5 lbs/gal is a minimum, IMO.
jswordy
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You can get for $8 a chemical pH test kit that works fine if you follow instructions. There is a video tutorial on YouTube on how to use such a kit.
A simple recipe:
1.) At the rate of at least 10 pounds of berries for each gallon of must, obtain strawberries that are red ripe completely through, with as little white as possible inside. Remove all greenery from each berry.
2.) Freeze the berries.
3.) Remove berries from freezer and thaw. Place berries in 5-gallon paint strainer bags and into fermenter. Pour all resulting juice into fermenter.
4.) The volume of berries and juice should exceed the desired final volume of wine by about 40%. For example, to get about 5 gallons in secondary, you need about 8 gallons of juice and berries in the initial must. Ideally, 100% of the must will be juice and berries, with no water added, but water can be added to make the required volume of must if necessary. Obtaining more berries is preferable. It is also recommended to get enough berries to have a gallon of juice left over per 5 gallons of wine for back flavoring if needed. Freeze this juice in a plastic jug with the lid loosely on until needed.
5.) Starting specific gravity should be 1.080. Measure SSG of must and add sugar to get to 1.080 if needed. Mix thoroughly.
6.) At this point, some add bananas to improve body. If you do, use 1-1/2 pound very ripe bananas chopped up in 1-inch segments with skins on per 5 gallons must. Place in a strainer bag, tie off and add.
7.) PER FIVE GALLONS MUST: Add 5 tsp. pectic enzyme; add 1/4 tsp. k meta; add yeast nutrient according to label instructions for the one you are using. Stir. Let set for 12-24 hours.
8.) Add yeast, either by sprinkling on top or with a yeast starter solution. I used 71B1122, others have liked EC1118 or another variety.
9.) Cover with a towel and ferment 5-9 days. Stir once or twice daily, punching down bags. At the end of the fourth day, take a hydrometer reading. Keep track of readings thereafter. When the wine hits 1.010 or lower, remove the bananas and discard. Remove the strawberry bags and either very gently squeeze them to release juice or gently press them while still in the bag. The idea is to be gentle enough not to force out the gunk that will cloud your wine up more, but to get some juice out of it. Discard berries. Pour resulting juice into a clean and sanitized carboy or carboys. Rack the wine from the fermenter to the carboy on top of this juice, leaving sediment behind.
10.) Rack again at about 1 month or when lees approach 3/4-1" or so. At this time, add 1/8 tsp k meta. (K meta will bleach your wine, so I add smaller amounts with delicate strawberry. Yes, it "recovers" but loses a little something each time).
11.) Thereafter, rack as lees build up. Minimum 3 rackings (including the first) usually required before bottling. Each racking will result in fewer and lighter lees.
12.) 1 month or ideally even longer prior to bottling, bench test the wine to see if the sweetness and acid levels are to your liking. First, add the reserved and thawed juice if needed for flavoring. Then add ReaLemon to increase acidity IF NEEDED. Be very careful. Add table sugar to increase sweetness. Stir slowly after additions. When it meets your approval, let set and settle.
13.) Rack into clean, sanitized carboy(s). Bottle into clean, sanitized bottles from these vessels.
You should end up with something like this...
A simple recipe:
1.) At the rate of at least 10 pounds of berries for each gallon of must, obtain strawberries that are red ripe completely through, with as little white as possible inside. Remove all greenery from each berry.
2.) Freeze the berries.
3.) Remove berries from freezer and thaw. Place berries in 5-gallon paint strainer bags and into fermenter. Pour all resulting juice into fermenter.
4.) The volume of berries and juice should exceed the desired final volume of wine by about 40%. For example, to get about 5 gallons in secondary, you need about 8 gallons of juice and berries in the initial must. Ideally, 100% of the must will be juice and berries, with no water added, but water can be added to make the required volume of must if necessary. Obtaining more berries is preferable. It is also recommended to get enough berries to have a gallon of juice left over per 5 gallons of wine for back flavoring if needed. Freeze this juice in a plastic jug with the lid loosely on until needed.
5.) Starting specific gravity should be 1.080. Measure SSG of must and add sugar to get to 1.080 if needed. Mix thoroughly.
6.) At this point, some add bananas to improve body. If you do, use 1-1/2 pound very ripe bananas chopped up in 1-inch segments with skins on per 5 gallons must. Place in a strainer bag, tie off and add.
7.) PER FIVE GALLONS MUST: Add 5 tsp. pectic enzyme; add 1/4 tsp. k meta; add yeast nutrient according to label instructions for the one you are using. Stir. Let set for 12-24 hours.
8.) Add yeast, either by sprinkling on top or with a yeast starter solution. I used 71B1122, others have liked EC1118 or another variety.
9.) Cover with a towel and ferment 5-9 days. Stir once or twice daily, punching down bags. At the end of the fourth day, take a hydrometer reading. Keep track of readings thereafter. When the wine hits 1.010 or lower, remove the bananas and discard. Remove the strawberry bags and either very gently squeeze them to release juice or gently press them while still in the bag. The idea is to be gentle enough not to force out the gunk that will cloud your wine up more, but to get some juice out of it. Discard berries. Pour resulting juice into a clean and sanitized carboy or carboys. Rack the wine from the fermenter to the carboy on top of this juice, leaving sediment behind.
10.) Rack again at about 1 month or when lees approach 3/4-1" or so. At this time, add 1/8 tsp k meta. (K meta will bleach your wine, so I add smaller amounts with delicate strawberry. Yes, it "recovers" but loses a little something each time).
11.) Thereafter, rack as lees build up. Minimum 3 rackings (including the first) usually required before bottling. Each racking will result in fewer and lighter lees.
12.) 1 month or ideally even longer prior to bottling, bench test the wine to see if the sweetness and acid levels are to your liking. First, add the reserved and thawed juice if needed for flavoring. Then add ReaLemon to increase acidity IF NEEDED. Be very careful. Add table sugar to increase sweetness. Stir slowly after additions. When it meets your approval, let set and settle.
13.) Rack into clean, sanitized carboy(s). Bottle into clean, sanitized bottles from these vessels.
You should end up with something like this...
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