Sweet Strawberry Tart question, I'm following Dave's recipe and on day 6/7/14 from his notes he said "SG .992 he added stabilizers, the strawberry daiquiri mix, Superkleer and topped off w Dragon Blood" my question, he didn't actually say that he racked the wine into a secondary carboy, was all this done in the fermenter and allowed to clear there for 2 wks or did he rack it to a carboy to clear? All of his other steps start w racking. Appreciate any help! Jackie
Sweet Strawberry Tart question, I'm following Dave's recipe and on day 6/7/14 from his notes he said "SG .992 he added stabilizers, the strawberry daiquiri mix, Superkleer and topped off w Dragon Blood" my question, he didn't actually say that he racked the wine into a secondary carboy, was all this done in the fermenter and allowed to clear there for 2 wks or did he rack it to a carboy to clear? All of his other steps start w racking. Appreciate any help! Jackie
Well after 5 days our Strawberry cleared. It has some particles floating around so I will rack it again this next week and let it stabilize another week before back sweetening the wine adding the Strawberry Extract and Red Coloring. And after that I will filter and bottle.
Will
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 bottle of their strawberry wine to compare to , it wasnt even close. Strawberry tart blew away that stuff they bottled. Theirs smelled and tasted like a basic sweet white colored and flavored with a ton of extract and simple syrup. The only thing about mine was the color wasnt quite right as in almost pinkish/ orange and slightly cloudy but no sediment at all in any of the bottles. Gonna have to start another batch soon as I am down to 3 bottles left and orders for more are flooding in. So while Dave is on his Sabbatical I would like to thank Him and all others for the recipe and help in adding another hit to my collection , Cheers to all!!!
I just rack, stablized, and Sparkolloid a 10 gallon batch of Strawberry DB. I don't like the artificial flavors in the Sweet Tart recipe.
It was clear the next day. Last time it took weeks to clear.
This time I ended up transferring from the primary to secondaries before stablization. I had 2 week trip planned and couldn't keep an eye on it as I usually do (more like following the Skeeter Pee recipe).
Now I am wondering if this extra step is what helped it to clear?
On top of everything else this was made with Strawberry Cubes (FlavorPak), so I didn't use strainer bags.
It will probably sit for 3 to 4 weeks before back sweetening because I am very busy this time of year. I am thinking of using Splenda to sweeten half of it.
Mark
Things have been quiet around this thread for a bit so I thought I would pop in and say hi! I have been making quite a few kit wines lately but just started another batch of DB last week. This one is for a friend who wanted a special wine for her anniversary coming up in September. She provided the fruit...blueberries, raspberries and a few tangerines thrown in just to make things interesting. I had a bag of the cranberries that are soaked in blueberry juice and I put those in just for fun as well. So that was Tuesday of last week...it was fermented out on Monday so I racked, degassed, treated, and added SuperKleer. Today it is beautifully clear already! I can't believe how quickly everything is going. I will be backsweetening today and then hopefully filtering and bottling by the first of next week...it looks like this will be my quickest Dragon Blood to date!
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