Fotogrf
Junior
- Joined
- Dec 18, 2011
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Ok so here is the quick run down on 5/26 we started a 6 gallon batch of wine. Here is the ingredient list we used
20 lbs of day old picked strawberries topped and cut into chunks placed in a nylon straining bag and mashed by hand in he bottom of the bucket.
approx 35 pts of water
10 lbs of sugar
5 tsp acid blend
1 1/4 tsp Tannin
2 1/2 tsp of Pectic enzyme
1 tsp nutrient
1/4 tsp of potassium metasulphite
1 pck of wine yeast
(this was a 1 gallon recipie and we multiplied everything by 5)
SG was supose to be 1.090-1.095 ours was 1.108
It ferminted violantly for several days then slowed and had almost stopped bubbling in the air lock by 6/6 due to work I did not get to rack it from the fermination bucket to the carboy and drain the nylon bag until 6/9 It has started to settle and sediment is building on the bottom but we are not sure what to do to it now as this is our first wine from fresh fruit everything else has been in a kit and had instructions. Our Gravity on 6/9 was .990 and i have no clue if this is right or not since we dont have any instructions. Any help would be apreciated or a link to some instructions, it looks beatuiful we havent tasted it yet
20 lbs of day old picked strawberries topped and cut into chunks placed in a nylon straining bag and mashed by hand in he bottom of the bucket.
approx 35 pts of water
10 lbs of sugar
5 tsp acid blend
1 1/4 tsp Tannin
2 1/2 tsp of Pectic enzyme
1 tsp nutrient
1/4 tsp of potassium metasulphite
1 pck of wine yeast
(this was a 1 gallon recipie and we multiplied everything by 5)
SG was supose to be 1.090-1.095 ours was 1.108
It ferminted violantly for several days then slowed and had almost stopped bubbling in the air lock by 6/6 due to work I did not get to rack it from the fermination bucket to the carboy and drain the nylon bag until 6/9 It has started to settle and sediment is building on the bottom but we are not sure what to do to it now as this is our first wine from fresh fruit everything else has been in a kit and had instructions. Our Gravity on 6/9 was .990 and i have no clue if this is right or not since we dont have any instructions. Any help would be apreciated or a link to some instructions, it looks beatuiful we havent tasted it yet