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Thanks everyone!

Thanks Julie! Is K-Meta the same as a campden tab?

Hi guys and gals, I have some strawberry wine going that I started in the first ferment with the fruit around the 17th of this month. I'm putting it into the secondary fermenter right now. At the time of adding the sugar with the fruit and water, the reading was 1.090. Today, it is at 1.000...

Awesome, thanks Pam. :)

Great. The SG is 1.040 today. Can I use Cote des Blancs or Pasteur Champagne yeast? They are all I got, I think. I may have some Montrachet somewhere too, but I'm not sure.

I'm making a persimmon wine which I started about a week ago (on 12/10). I prepared the fruit and the water/sugar mixture, and put the fruit bag with the fruit into the liquid. I took the hydrometer reading and it was 1.100, then got busy that day. As is expected in December, I remained busy...

Ahh ok. I think I might be able to fill in the blanks with store-bought persimmons, so that would work out fine. :)

My son brought home almost 2.5lbs of persimmons, and I'm thinking it won't be enough for a gallon of wine. Can I add other fruit, like strawberries? How much would I add?

Ok cool. I was hoping I didn't mess things up by adding too much sugar, but with just 3lb, the reading was 1.070 and I wasn't sure whether I would have any issue with the alcohol being too low and bacteria growing if I left it too long. Thanks!

Ok guys---I switched my recipe to the Master Wine in the True Brew book, which calls for 3-4lb fruit (I used 4), and 2-3lb of sugar. I ended up using 3.5 lbs of sugar to reach the starting gravity of 1.090 (which includes the mashed strawberries/juice). Does this sound right? It seems like the...

Thanks so much!

One more question---when I thaw them, should I thaw them in the fridge, or can I thaw them overnight on the counter? What is best?

Alright cool, thank you so much!

Ok great, thank you. Would this be what you are referring to? Is this also ok for wine making? http://www.amazon.com/dp/B000E62H8I/?tag=skimlinks_replacement-20

Thanks! Gotta love the review on the food grade bucket too. ;-P

Thanks everyone! Ahh ok---so what you guys are saying is to just work toward a beginning s.g. of my liking, rather than an amount of sugar? That makes so much sense. Is there a place where I can learn how each beginning s.g. would translate to alcohol levels after fermentation?

Thanks everyone!

Great, thank you! For reference, here is the recipe I'm planning on using: Strawberry Wine Recipe #1 Provided by Judy. Makes 1 gallon. Ingredients 4 – 4.5 pounds strawberries 1 gallon water 2 pounds sugar 1 teaspoon acid blend (do acid test) 1/8 teaspoon tannin 1/2 teaspoon...

If I want to use frozen strawberries for wine, should I thaw them first? If so, do I add all of the liquid that thaws off of them along with the strawberries? Thanks!

I haven't yet ventured into doing 5 gallon batches, but I'm thinking I might try the Skeeter Pee recipe for 5 gallons this time, versus a gallon since it takes the same amount of time to do 5 gallons as it does to do 1. My questions are these: Can I use one of the 5 gallon plastic water...