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I had three racks post fermentation, got a lot out of it. It seems the sorbate worked, but I wondered if there was a chemical advantage to bulk aging without the sugar. Guess we will see how it turns put. Ill be racking and adding a clearing agent in the next week.

For an update on my wine, I added 9 lbs of strawberries and 3 cups of sugar in the form of an fpac (aiming for 1.010) and now it is clearing again. I will prob add a clearing agent soon, and then put it away until im ready to bottle. The simmered down strawberries and sugar was the greatest...

I have had a strawberry wine bulk aging for over two months with a couple of rackings in there, and I just added my fpac and sugar. My question is thus: should I have bulk aged it longer before the fpac, or can I put it away for 6 months, now, and still get the same benefits? Thanks

Anyone ever use any juices or preserves for a strawberry fpac (outside of using just strawberries)?

I guess ill keep updating this in case you guys can catch my errors... But, I racked the must into secondary last night, with an SG just under 1.000. I racked off the lees, and came out at around 5 gallons. There's still quite a bit of solids to clear out, so the waiting game starts.

Oh, no doubt. I was afraid I'd end up using more than I did. Once I covered the fruit in water for the initial pectin introduction, and then added the sugar solution later, it filled right up. Im guessing it will fall closer to 5 gallons after I pull the fruit out, but still. Already...

Here is an update with my recipe 25 lbs strawberries(25 lbs. Frozen) 5 campden tablets (to begin) Pectic enzyme as directed on package* 6 Tsps. Yeast nutrients-on package 1/2 tsp tannin 3 Tsps acid (kept my TA low, around .55) Champagne yeast 10 lbs. Sugar (1.093 specific gravity)...

It's underway, 25 lbs of strawberries waiting patiently to be yeasted tomorrow. The fragrance is fantastic.

As a follow up, I did just what I said. Reduced two QTs of Just Blueberry down by 50%, mixed in about 1/4 cup of sugar, and racked together with my wine. Added a lot of flavor and body. Back into aging she goes... Be interesting to see where it is in a month or 10.

The only campden was added around the start of the year when I made the must. I did an SO2 titration yesterday and found it to be 25 ppm, so I adjusted to 40ppm(hopefully)

I have 4.5 gallons of dry blueberry wine (~15% alc) that is a little thin on taste. Has anyone ever simmered down the R.W. Knudsen 'Just Blueberry' juice to add some flavor as a f pac? How much should I add? I bought 3 QTs this afternoon... I added campden and sorbate yesterday, all ready to...

I have about 4.5 gallons of blueberry/grape bulk aging, racked a week ago today. The racking was a little sloppy in that the wine splashed a lot, and there is quite a bit of head space in the carboy. Now, I did try and clear the additional space with some Private Preserve innert gasses, but is...

Great information. Im definitely going to up the amount of fruit in order to reduce water. Would it be wise to add fruit to the secondary for taste? How is this done?

Ill take your word for it!

Hello all, I just finished my first batch of wine (blueberry), and want to start on my second (strawberry). I know I made mistakes with the first go of it, so I figured I would post a detailed recipe here and try to get some feedback. Here goes: 25 lbs strawberries(20 lbs frozen + 5 lbs...