I pulled the fruit after it had been in the primary for a week; that was Saturday. I don't have a filter so I'm just hoping I'll get enough off the top to fill the 1 gallon secondary. I tossed 1.5 gallons of water in to start, so we'll see.
I'm not sure what's going on here... It looks like...
An update on this...
I pitched the yeast on Monday (May 6) and have been taking daily readings while stirring the must. On Tuesday evening, it was reading 1.080, then Wednesday around noon, 1.050. I added the Fermaid at that point. It's Thursday evening and it's down to 1.002 already! It's still...
😂 thanks @Rice_Guy. I'm not sweating it too much. I liked your advice about color and threw in 4 oz of blackberries to add some tint.
I stirred in another 8oz of sugar and the SG is reading 1.086. I've added the pectic enzyme and will see where the must is at tomorrow morning for measurements...
I haven't measured SG yet. Was going to wait for the temp to come down just a little for a more accurate reading.
I'll add more fruit.
You think I'd have better results leaving the ph alone rather than adding something to deacidify?
Edit: checked SG and it's also a bit low at 1.070. What's...
I got this started. Here's what's in the bucket...
4 lbs strawberries
6 quarts water
3 lbs sugar
1 1/2 tsp acid blend
1/4 tsp tannin
1 crushed campden tablet
It's sitting around 29 C (84 F) and when I measured the ph it was 2.95. Do I panic immediately or just wait until I'm closer to pitching...
The raspberry wine I started in March was a learning experience; there was a lot of lees and I lost a lot in the first racking out of the fermenter. Checking my notes on that one, I added 1.25 gallons of water and ended up with 1 gallon in the carboy after racking. I'm expecting the strawberry...
I'm looking into starting my first batch ever of strawberry wine. I found a recipe in this forum that I think looks pretty good:
https://www.winemakingtalk.com/threads/grocery-store-strawberry.3516/
3.5 lbs. very ripe Strawberries
appr. 2lbs. sugar SG=1.085
1/4 tsp. wine tannin
1/4 tsp. Pectic...
Hi all,
I've been making wine from kits for a few years and now I'm getting into making fruit wines from scratch. I have a few friends who are into homebrewing but they mostly do beer, so it would be nice to connect with some folks who understand the nuances of wine.
I read The Joy Of Home...