[jswordy]

Racked secondary for the first time yesterday. I'd say it's clearing nicely. This shot is after racking.



Comparison pic, shot a week after going into carboys from primary.



Surprised at the sample. Strawberry taste seems very muted, even with almost 7 pounds per gallon. Sugar helped some. The alcohol is still raw and prominent, so hopefully as it rounds off more flavor will come out. I am glad I saved that first-press gallon of juice for backflavoring.

[pjd]

They look AWESOME!

[dangerdave]

Originally Posted by jswordy

Racked secondary for the first time yesterday.
Surprised at the sample. Strawberry taste seems very muted, even with almost 7 pounds per gallon. Sugar helped some. The alcohol is still raw and prominent, so hopefully as it rounds off more flavor will come out. I am glad I saved that first-press gallon of juice for backflavoring.

I had the same problem with my Strawberry Wine. I ended up adding some natural strawberry extract for added flavor. It turned out to be a favorate.

[Deezil]

I'm sure the flavor will be very nice in about 12 months, give or take a few weeks..

What people always get disappointed with, is the color - but i think people forget that only the outside of strawberries are red & the insides are white.. So when you make strawberry - even though commercially EVERYTHING strawberry is red - real strawberry wine should be a white or a blush if you're lucky..

Just dont be discouraged if you end up with a white wine

[dangerdave]

Mine came out with a lovely amber hue. It's not red.

12 months? I've only been making wine for 12 months. There's no keeping wine around here for a year! Silly Manley!

[Arne]

Have to agree with Deez. Strawberry is usually pretty good young. Let it sit for a year or so and it gets really good. At least you ought to have enough so you can let some age. LOL, Arne.

[jswordy]

Originally Posted by Deezil

What people always get disappointed with, is the color - but i think people forget that only the outside of strawberries are red & the insides are white.

Manley, this is ONLY TRUE for grocery-store berries, which are picked unripe. Mine were picked ripe in the field for use in my wine. They were vine ripened and dark red all the way through; zero white. What you see in the top pic after first racking is red wine, now that the gross lees are off it. It is a lighter red in the glass, but still red.

Dave, I had already ordered extract and it is on the way if needed. I have the very first gallon of juice pressed off the berries frozen for finishing work, as well. But I really think the new raw alcohol will have to round off with age before the subtler strawberry flavor can come out. I believe it is there, just hiding behind that alcohol. The juice certainly was tasty and filled with flavor before primary ferment.

I started at 1.085, the lowest SSG I have ever used for any wine, so I don't think there's too much alcohol. It's just too young. The sample benefitted from adding sugar, so I'm hopeful.

We'll see what happens.

[Deezil]

Originally Posted by jswordy

Manley, this is ONLY TRUE for grocery-store berries, which are picked unripe. Mine were picked ripe in the field for use in my wine. They were vine ripened and dark red all the way through; zero white.

I was just speaking generally I'm sure you'll lose some color yet, but probably have more left in the end than most would

[gordini]

The best berries to use are those fully ripe... commercial growers have to juggle ripeness and shelf life. Strawberries will not ripen off the plant. Unfortunately the ones I use are commercial varieties, they bounce !! Colour is my bug bear.