steviepointer
Senior Member
- Joined
- Feb 21, 2010
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hi all,
With strawberry season here, I decided to make a batch of strawberry wine. I'm making 3gal off of a 1gal recipie. I'm assuming I multiple everything by 3x except for the yeast) I have a few questions. The 1gal batch calls for 1 campden tablet, and sit for 10hr before you add the yeast.
a)For the 3gal batch I'm making, do I want to add 3 tablets? That just seems strong to me. But, I wanted to double check.
Also, I'm having a hard time judging how much water to add, because the strawberries are taking up so much room. Do I want to add enough water (to the pulp) up to the 3gal mark (in the primary)? I'm assuming a little more, becuase of the physical pulp that will be removed when I pull the bag out of the primary. But that is just an assumption.
b)How much water should I have in the primary (which already contains the nylon bag of pulp )?
c)Since I'm using more strawberries (5lbs insead of 3 1/2), should I up my pectic enzime? Is it ok if it sits for longer than 12hrs?
d)Since I'm using more strawberries, should I up the acid blend and the tannin?
(see recipie below)
Thanks!
fyi...I'm going off of Jack Kellers recipie. I'm making a few mods:
a)I'm using 5lbs/gal instead of 3 1/2lbs
b)No dates. I couldn't come up with any dates.
Here is the recipie:
3 1/2 lbs fresh chopped strawberries
1/4 lb. chopped golden raisins
1/4 lb. chopped dates
2-1/2 lbs. granulated sugar
1 1/2 tsp. acid blend
2 tsp. pectic enzyme
1/4 tsp. grape tannin
1 crushed Campden tablet
Champagne yeast and nutrient
Place chopped fruit in nylon jelly bag, tied. Place jelly bag and all other ingredients except Campden tablet, pectic enzyme and yeast in crock and cover with 5 pints boiling water. Stir well to dissolve sugar. Cover. After two hours add crushed Campden tablet. After additional 10 hours add pectic enzyme and 12 hours later add yeast. Cover and stir daily. On 7th day remove jelly bag and hang over bowl to collect juice. Allow to drain thoroughly without squeezing (about two hours). Pour all liquids into secondary fermentation vessel, top up to one gallon, fit fermentation trap, and set aside. Rack every 30 days. After 3rd racking, bottle when clear. Allow to age at least 1 year.
With strawberry season here, I decided to make a batch of strawberry wine. I'm making 3gal off of a 1gal recipie. I'm assuming I multiple everything by 3x except for the yeast) I have a few questions. The 1gal batch calls for 1 campden tablet, and sit for 10hr before you add the yeast.
a)For the 3gal batch I'm making, do I want to add 3 tablets? That just seems strong to me. But, I wanted to double check.
Also, I'm having a hard time judging how much water to add, because the strawberries are taking up so much room. Do I want to add enough water (to the pulp) up to the 3gal mark (in the primary)? I'm assuming a little more, becuase of the physical pulp that will be removed when I pull the bag out of the primary. But that is just an assumption.
b)How much water should I have in the primary (which already contains the nylon bag of pulp )?
c)Since I'm using more strawberries (5lbs insead of 3 1/2), should I up my pectic enzime? Is it ok if it sits for longer than 12hrs?
d)Since I'm using more strawberries, should I up the acid blend and the tannin?
(see recipie below)
Thanks!
fyi...I'm going off of Jack Kellers recipie. I'm making a few mods:
a)I'm using 5lbs/gal instead of 3 1/2lbs
b)No dates. I couldn't come up with any dates.
Here is the recipie:
3 1/2 lbs fresh chopped strawberries
1/4 lb. chopped golden raisins
1/4 lb. chopped dates
2-1/2 lbs. granulated sugar
1 1/2 tsp. acid blend
2 tsp. pectic enzyme
1/4 tsp. grape tannin
1 crushed Campden tablet
Champagne yeast and nutrient
Place chopped fruit in nylon jelly bag, tied. Place jelly bag and all other ingredients except Campden tablet, pectic enzyme and yeast in crock and cover with 5 pints boiling water. Stir well to dissolve sugar. Cover. After two hours add crushed Campden tablet. After additional 10 hours add pectic enzyme and 12 hours later add yeast. Cover and stir daily. On 7th day remove jelly bag and hang over bowl to collect juice. Allow to drain thoroughly without squeezing (about two hours). Pour all liquids into secondary fermentation vessel, top up to one gallon, fit fermentation trap, and set aside. Rack every 30 days. After 3rd racking, bottle when clear. Allow to age at least 1 year.