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Backsweetening Strawberry Wine

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Bill W

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Does anyone use a commercial strawberry syrup to do their backsweetening? I don't think I'm going to need to add a lot of syrup and it seems like it would be easier. I know it will take longer to clear, but this is my first effort and I don't expect anything close to the primo results ya'll real experienced types get. I just want to have something drinkable in 6 or 7 months, I know it probably be a year, leave me my illusions.
 

Wade E

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Its basically what I used for my strawberry chocolate port except mine was from a farm stand and was all natural.
 

Madriver Wines

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I used a blackberry syrup for the Loganberry batch. It was more for flavor and alittle added color than to sweeten it. I added 1 bottle after straining out the fruit pulp which left about 2/3 of the bottle of just syrup. Did help with the fruit flavor though. Watch what additives it has since you wont want to add a bunch of unneeded chemicals.
 

Tom

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And whats the name of this stuff and where to find it
 

Madriver Wines

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"MaMa's Choice" Whole Blackberry Syrup is the brand name and I found it at Big Lots for $3.00 a 12oz bottle.Ingredients are : Corn syrup,whole blackberries with juice, pure cane sugar, water and a dash of lemon juice. No need to cook it down it is pretty condenced now.
 

Tom

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Whats that like? Pancake syrup?
 

Ceegar

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Does anyone use a commercial strawberry syrup to do their backsweetening? I don't think I'm going to need to add a lot of syrup and it seems like it would be easier. I know it will take longer to clear, but this is my first effort and I don't expect anything close to the primo results ya'll real experienced types get. I just want to have something drinkable in 6 or 7 months, I know it probably be a year, leave me my illusions.
I know others probably just add the juice then add simple syrup, but what I did with my strawberry batch was crush and strain about 3lbs of strawberries (I used 11lbs in my 3 gal batch) then made a simple syrup substituting the juice for the water and bolied it down for a few minutes. I didn't quite use 2 parts sugar to 1 part juice - it was more like 1.5 parts sugar to 1 part juice.

Takes a while to clear plus it has to be racked again as a lot of sediment/pulp from the addition of more strawberries settles out from this method. Works for me.
 

TopsyKrett

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I also made a strawberry and I got the recipe from Wade for the chocolate strawberry port and in his recipe it calls for monin strawberry syrup so I figured since I already had the syrup I went ahead and back sweetened with that and so far it has turned out just fine it had enough sugar to flavor ratio for me and I just added it to my taste.
 

Wade E

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Hows that coming port coming along Topsy? I ststed to use that cause its available everywhere. I hope you like it!
 

St Allie

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I've used commercial blackcurrant syrup to sweeten up a batch of my berry port.. that worked out fine.. cleared ok. i figure it doesn't really matter if it has preservatives in it once you have already stabilised the wine.

Allie
 

TopsyKrett

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Wade the port is coming along great!! I will be bottling Here very soon, and my wife and I cannot wait to try it. It smells wonderful!! If it tastes as great ad it smells then we will be in business! Thanks again for the recipe. Cheers
 

Wade E

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Hope you like it, everyone else loves it and my wifes Aunt took one sip and took 6 bottles home with her to Michigan. Might have to make some more soon.
 

Madriver Wines

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Whats that like? Pancake syrup?
Yes I guess it is pancake syrup but very thick. I strained out the berries and used the syrup. It added some color and alot of flavor. I had to let it settle out for a couple weeks but it cleared pretty quickly. All natural with no additives of any kind. There was a blueberry one as well.
 

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