Dangerdave's Sweet Strawberry Tart Recipe

Winemaking Talk - Winemaking Forum

Help Support Winemaking Talk - Winemaking Forum:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.

RickD

Senior Member
Joined
Jan 13, 2021
Messages
128
Reaction score
139
Location
Due south of Houston, TX
I'm ashamed to post this, but I'm totally frustrated. I came across this recipe somewhere on these forums and I thought I bookmarked it but clearly did not, and now I can't seem to locate it. Can someone with better search skills please help me out?
 
Sweet Strawberry Tart
5/31/14 - To a 7 gallon fermenter, I added...20 cups of granulater sugar, 1 cup medium toasted French oak, 3 tsp yeast nutrient, 1 tsp yeast energizer, 3 tsp pectic enzyme, 1 tsp wine tannin, 96oz of Real Lemon Juice, and water up to 5 gallons. Stirred vigorously until all was dissolved and well mixed. Attached brew belt for warmth. SG = 1.085. Added 15 lbs of thawed frozen strawberries in two mesh bags. Total volume came out a little over 6 gallons. Squeezed and stirred every day per DB recipe. Notes: I used more lemon juice than I normally do in my DB recipe because I wanted the final product to be nice and tart.

6/1/14 - Pitched 71B-1122 yeast.

6/7/14 - SG = 0.992. Added 1/4 tsp sulphite, 3 tsp sorbate, and 96oz ("Big Bucket") Strawberry Daiquiri Mix. Topped up with about 750ml original Dragon Blood. Added Super Klear

6/23/14 - Racked. After tasting, added 4 cups of sugar and 2oz Watkins Strawberry Extract. Added two drops of red food coloring. Note: I wanted a fuller strawberry flavor than I got with the fruit and mix, thus the added extract. I also wanted a deeper hue of pinkish-red, so added a little bit of color.

6/30/14 - Racked, filtered, and bottled, only to watch most of it disappear over 4th of July weekend.

Once again, thank you all very much! It has been a pleasure!
 
Sweet Strawberry Tart
5/31/14 - To a 7 gallon fermenter, I added...20 cups of granulater sugar, 1 cup medium toasted French oak, 3 tsp yeast nutrient, 1 tsp yeast energizer, 3 tsp pectic enzyme, 1 tsp wine tannin, 96oz of Real Lemon Juice, and water up to 5 gallons. Stirred vigorously until all was dissolved and well mixed. Attached brew belt for warmth. SG = 1.085. Added 15 lbs of thawed frozen strawberries in two mesh bags. Total volume came out a little over 6 gallons. Squeezed and stirred every day per DB recipe. Notes: I used more lemon juice than I normally do in my DB recipe because I wanted the final product to be nice and tart.

6/1/14 - Pitched 71B-1122 yeast.

6/7/14 - SG = 0.992. Added 1/4 tsp sulphite, 3 tsp sorbate, and 96oz ("Big Bucket") Strawberry Daiquiri Mix. Topped up with about 750ml original Dragon Blood. Added Super Klear

6/23/14 - Racked. After tasting, added 4 cups of sugar and 2oz Watkins Strawberry Extract. Added two drops of red food coloring. Note: I wanted a fuller strawberry flavor than I got with the fruit and mix, thus the added extract. I also wanted a deeper hue of pinkish-red, so added a little bit of color.

6/30/14 - Racked, filtered, and bottled, only to watch most of it disappear over 4th of July weekend.

Once again, thank you all very much! It has been a pleasure!

Thank-you all so much!!
 

Latest posts

Back
Top