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Welcome, You just did,lol, Ask a question pertaining to the specific forum topic , If we cant help , I am sure someone here can direct you to the proper forum topic site. The folks here are very knowledgable and friendly too. So again welcome to the site!

Well after the clearing issues I had with the strawberry tart recipe I decided after numurous filterings that I would bottle it for my daughters Grad / b-day & army induction party, IT WAS A GIANT HIT!!!! And after a trip to the Fawn Creek winery up in the Wisconsin Dells area to pick up a...

Thank you Julie, thats the name of the 2nd one I used . I will try that one again.

HELP!!!, I have clearing issues with 6 gallons of a Danger Daves strawberry tart wine started in Feb. i used 15Lbs of fresh strawberries, 105 ozs strawberry daiquiri mix made with "real fruit" and water and lemon juice as the base. specific gravity was 1.090 & really roiled for a few days then...

Well Ive come to the conclusion that my strawberry tart wine is not going to clear on its own after 2 1/2 months and counting. 2 weeks ago i filtered through a 5 & 1 micron filter 8x and it did look better but only dropped a fine mist of sediment barely covering the bottom of the carboy during...

Thats my next step Val , filter as many times as i can 5micron and 1 micron until she is clear another question , should i wait for it to be crystal clear before backsweetening and adding the extract and food coloring? my instinct is to say yes otherwise i may strip the color and more flavor...

I made it with the same mix of fruit, substituted orange and pineapple juice for the majority of the liquid and the rest was lemon juice,also added bananas too , the wife and her friends love it, myself, Ehh? its ok not tropical like i thought it would be and needed acid blend to make it pop.

wish I could say the same Val, my strawberry tart is still cloudy after 3 doses of clearing agents and we are going on 2 months plus. I really think I am going to have to run this through the filter a few times. There is about a 1/2 in. of sediment on the bottom of the carboy now. So it is still...

This too is my 1st slow clearing batch, I will certainly keep you posted on the progress

I am going on 8 weeks with my strawberry tart in the carboy and still not clearing or clearing very very very slowly. I racked and ran thru a 5 micron filter on sunday with very little lees on the bottom, this is after hitting it with a 3rd dose of clearing agent ( 2 super-kleer, 1 sparkalloid)...

I totally agree with the triple berry clearing quickly, only the strawberry and tropical Daze that i made were /are late to clear, tropical had peach, mango, orange, pineapple , some strawberry , banana and took 2 doses of super clear with double pectic enzyme dose but eventually cleared enough...

Thanks to all who replied for the info , I will just let it clear on its own now, I dont want to add any more chemicals or agents that might affect the final taste. I was under the impression that this was a 30 day wine to bottle, but I see that it will take longer to clear. At this stage it...

Dave, did you run into any issues with your strawberry recipe clearing? Ive hit mine with 2 doses of superkleer and added an additional partial dose of pectic enzyme to get it to clear and it looks like i am going to have to rack it a few more times to get it of the lees. I should technically...

Pam, thanx for the reply! I am all on board with the sorbate after clearing, i just wanted to follow Daves Winning recipe to the "T" and ran into this problem. Right now its still at .998 for the 3rd day and still foaming slightly into airlock but not out of it. so i guess i will wait and see...

Hi Jet, SG is at .998 for 2 days now after adding daiquiri mix, K-meta and sorbate. Was fermented to .992 for 24hours with no activity when all was added degassed and racked to carboys

So reverting back to my original problem of re-fermenting or not, As I indicated before , the batch of strawberry has cooled down to a low boil and has stopped foaming thru the airlock. My next question is - Should I add More Sorbate when its time for back-sweetening or let it ride as per Daves...

Thanx guys, i too have recalled adding it after a clearing, and back-sweetening , sorbate was just bought but that doesn't mean it wasn't on the shelf awhile. it seems to have simmered a bit but it is quite active and still foaming up to the bung with a tinge of foam making it into the airlock...

Also , Daves strawberry recipe calls for the addition of chems and daiquiri mix after aprox 6-7 days but is that into the primary then mixed up and racked to carboys or add ingredients while in carboys, ( i have his strawberry recipe and dragons blood recipe side by side and the strawberry...

HELP!!! Has anyone made Daves Strawberry tart recipe and had a batch fire back up after racking to secondary? This morning I added 1/4 tsp k-meta, 3 1/2 tsp sorbate due to adding 108 oz of daquiri mix instead of 96oz to the primary , degassed, and finished up with super-kleer then racked to a...

PINE! Just kidding, OAK! it depends on how long the oak is left in the must. some prefer a light oak taste and the longer its left in- the stronger it will taste of oak, also it can be a toasted oak taste or plain oaky barrel taste. try some in water or a spare bottle of wine and experiment 1st...