Recent content by pmdbama

it would continue to ferment. i'm just trying to figure out a way to correct my "under-fruitted" wine. I'm just over 1 week in secondary, so i figure adding fruit to correct for body and flavor at this point wouldn't do any harm. Then, of course, f-pack later to taste.

well, here's what i figure i'll do to try and fix the issue and you guys let me know what you think. when i rack in a couple weeks, i'll be losing some volume, so my idea is to take 8-10 more lbs of strawberries, juice them, then cook the juice down to reduce volume to fit in the carboy.

alright. i used the boiling off calculator and the ext abv is 14.9. I'm not happy. i'm rethinking adding more berries to the recipe, because that'll only add more sugar and the abv is already higher than i'd like. i may just resort to topping off using f-pack at the end to add body and...

that's what i figured. well, off to use the boiling off method to figure out o.g. then i'll get back you guys. there's a fix somewhere.

i've noticed that a lot of new guys (such as myself) get referred to jack keller's website for fruit wine recipes, but at the same time, most people here recommend 5-6 lbs of fruit per gallon yield. jack's recipes usually call for less than that. i used jack's 3rd recipe for strawberry wine...

don't think you're the only 'bama boy roaming around. i might be stuck in the land of hippies and good weather but i'm a huntsville native.

i'm not too worried as i juiced the berries first, then put the separated pulp in the bag. years of jelly/jam making has taught me that the natural pectin doesn't really set in unless heat is applied to the seeds. i'll see how it goes from here. if i did add a little pe later, at what stage...

for those following this thread... i had originally juiced the strawberries, but realized that the pulp left behind still had plenty of goodness left behind (would have been different if the strawberries had been fresh when i juiced), so I put the pulp in the strainer bag along with the...

well, when i was back in 'bama, we made sure the shotguns were semi-auto so we could double tap and make sure the b*stard was dead.

perhaps a later addition of pe? or should i just let it go?

i think what i'll do is hang the bag, cover the fruit with plastic wrap, and put the towel over it all and secure with a bungee cord

planning on racking my strawberry wine to secondary today. i know i've got to let the pulp bag drain for a couple hours, but we've got tons of fruit flies here in so cal. any ideas for keeping them at bay while the bag drips?

hello all. first post. i'm doing a relatively close recipe to Jack Keller's 3rd strawberry wine. i misread the instructions and added the pectic enzyme when adding all the other adjuncts/tannins/ etc... rather that waiting. What, if any, issues can I expect?