I had something interesting happen with my strawberry wine. I put a nice, clear bottle into the fridge to get a nice chill on it and when I took it back out it was very, very hazy! It also appeared to stay that way, even after it warmed, but I'm not sure.
Any thoughts?
BTW, the recipe for this 3 gal batch was:
4 kg frozen strawberries
2 cans Welch's 100% Red Grape Juice Frozen Concentrate
2 kg light brown sugar (target SG 1.090 - this is how much I needed)
6 tsp "red" acid blend
3 tsp pectic enzyme
3/4 tsp grape tannin
11.5 litres of water
3 tsp yeast nutrient
1 pkg Lalvin-1118 champagne wine yeast
Put the berries in a fruit bag, then thawed in a small amount of the water and the pectic enzyme, then crushed thoroughly. Thawed the concentrate and added to the fruit. Dissolved the chemicals in one of those cans filled with hot water, added to the fruit. Dissolved the brown sugar in a few litres of hot water, stirred well and added to the fruit. Added the remainder of the water, not not. Confirmed SG was at 1.090 and temperature was good, then pitched the yeast.
Checked SG daily, gently squeezed fruit bag each time. Removed fruit bag when dry (7 days after pitching yeast). Racked a few days later. Stabilized and clarified with siligel/liquigel three weeks later. Aged for three more months, filtered and bottled.
Here's a picture of the bottle just before I put it into the fridge:
Any thoughts?
BTW, the recipe for this 3 gal batch was:
4 kg frozen strawberries
2 cans Welch's 100% Red Grape Juice Frozen Concentrate
2 kg light brown sugar (target SG 1.090 - this is how much I needed)
6 tsp "red" acid blend
3 tsp pectic enzyme
3/4 tsp grape tannin
11.5 litres of water
3 tsp yeast nutrient
1 pkg Lalvin-1118 champagne wine yeast
Put the berries in a fruit bag, then thawed in a small amount of the water and the pectic enzyme, then crushed thoroughly. Thawed the concentrate and added to the fruit. Dissolved the chemicals in one of those cans filled with hot water, added to the fruit. Dissolved the brown sugar in a few litres of hot water, stirred well and added to the fruit. Added the remainder of the water, not not. Confirmed SG was at 1.090 and temperature was good, then pitched the yeast.
Checked SG daily, gently squeezed fruit bag each time. Removed fruit bag when dry (7 days after pitching yeast). Racked a few days later. Stabilized and clarified with siligel/liquigel three weeks later. Aged for three more months, filtered and bottled.
Here's a picture of the bottle just before I put it into the fridge:
how long does it take to cold-stabilize a 5-6 gal carboy full of wine? Do people tend to use old fridges or converted "bar" fridges?
