O.k., I have all my equipment and want to start with a strawberry wine. I’ve been reading Jack Keller’s website, plus Terry Garey’s book, so I think I’m ready. I have a few questions though
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Both of the following recipes are from Jack’s website. <O></O>
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· The frozen wine recipe calls for “2 tsp. of citric acid”; however, the other wine recipe calls for “acid blend”. Are they one in the same? Terry Garey says you can substitute the juice of 1 squeezed lemon per tsp of acid blend. Do I need to purchase acid blend? Can I just go with what Terry is recommending?<O></O>
· The frozen wine recipe calls for Campden added to the secondary during racking; however, the other wine recipe calls for adding the Campden in the primary. Why is that? Is it because it has more fruit?<O></O>
· Lastly, the second wine recipe calls for pectic enzyme, but the frozen wine recipe does not. I thought you always wanted to add pectic enzyme to any recipe with whole fruit to help with juice extraction. <O></O>
<O></O>
Thanks!<O></O>
<O></O>
Frozen Strawberry Wine <O></O>
<UL ="disc">
<LI style="MARGIN: 0in 0in 0pt; COLOR: #001f76; mso-list: l1 level1 lfo1; tab-stops: list .5in; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto" ="Msonormal">3 lbs. frozen strawberries <O></O>
<LI style="MARGIN: 0in 0in 0pt; COLOR: #001f76; mso-list: l1 level1 lfo1; tab-stops: list .5in; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto" ="Msonormal">1 11-oz. can Welch's 100% White Grape Juice Frozen Concentrate <O></O>
<LI style="MARGIN: 0in 0in 0pt; COLOR: #001f76; mso-list: l1 level1 lfo1; tab-stops: list .5in; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto" ="Msonormal">1 lb 14 oz. light brown sugar <O></O>
<LI style="MARGIN: 0in 0in 0pt; COLOR: #001f76; mso-list: l1 level1 lfo1; tab-stops: list .5in; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto" ="Msonormal">2 tsp. citric acid <O></O>
<LI style="MARGIN: 0in 0in 0pt; COLOR: #001f76; mso-list: l1 level1 lfo1; tab-stops: list .5in; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto" ="Msonormal">1/4 tsp. grape tannin <O></O>
<LI style="MARGIN: 0in 0in 0pt; COLOR: #001f76; mso-list: l1 level1 lfo1; tab-stops: list .5in; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto" ="Msonormal">water to make 1 gallon <O></O>
<LI style="MARGIN: 0in 0in 0pt; COLOR: #001f76; mso-list: l1 level1 lfo1; tab-stops: list .5in; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto" ="Msonormal">1 tsp. yeast nutrient <O></O>
<LI style="MARGIN: 0in 0in 0pt; COLOR: #001f76; mso-list: l1 level1 lfo1; tab-stops: list .5in; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto" ="Msonormal">1 sachet Red Star Côte des Blancs wine yeast <O></O></LI>[/list]
Thaw strawberries and grape juice concentrate. Dissolve sugar in 5 pints water and bring to boil. Strain juice or syrup from fruit and save liquid. Put thawed fruit in nylon straining bag in primary and crush fruit with hands. Pour boiling water over fruit, cover primary, and set aside to cool. When cooled to 80-85° F., add grape juice concentrate, tannin, acid, yeast nutrient, reserved juice or syrup, and 1 pint water. Stir well to blend ingredients. Add activated yeast, cover and stir daily. Do not further crush, mash or squeeze bag of strawberry pulp. Remove bag on 7th day and allow to drip drain, saving drippings. Return drippings to primary and transfer to secondary fermentation vessel. Top up to one gallon if required, attach airlock and set aside. After 45 days, rack into secondary containing 1 Campden tablet dissolved in a little wine and reattach airlock. Rack again after additional 60 days. Stabilize wine when clear and rack after additional 45 days. Bottle and age at least 6 months.
[Author's own recipe<O></O>
Strawberry Wine #3<O></O>
<UL ="disc">
<LI style="MARGIN: 0in 0in 0pt; COLOR: #001f76; mso-list: l0 level1 lfo2; tab-stops: list .5in; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto" ="Msonormal">3 1/2 lbs fresh chopped strawberries <O></O>
<LI style="MARGIN: 0in 0in 0pt; COLOR: #001f76; mso-list: l0 level1 lfo2; tab-stops: list .5in; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto" ="Msonormal">1/4 lb. chopped golden raisins <O></O>
<LI style="MARGIN: 0in 0in 0pt; COLOR: #001f76; mso-list: l0 level1 lfo2; tab-stops: list .5in; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto" ="Msonormal">1/4 lb. chopped dates <O></O>
<LI style="MARGIN: 0in 0in 0pt; COLOR: #001f76; mso-list: l0 level1 lfo2; tab-stops: list .5in; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto" ="Msonormal">2-1/2 lbs. granulated sugar <O></O>
<LI style="MARGIN: 0in 0in 0pt; COLOR: #001f76; mso-list: l0 level1 lfo2; tab-stops: list .5in; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto" ="Msonormal">1 1/2 tsp. acid blend <O></O>
<LI style="MARGIN: 0in 0in 0pt; COLOR: #001f76; mso-list: l0 level1 lfo2; tab-stops: list .5in; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto" ="Msonormal">2 tsp. pectic enzyme <O></O>
<LI style="MARGIN: 0in 0in 0pt; COLOR: #001f76; mso-list: l0 level1 lfo2; tab-stops: list .5in; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto" ="Msonormal">1/4 tsp. grape tannin <O></O>
<LI style="MARGIN: 0in 0in 0pt; COLOR: #001f76; mso-list: l0 level1 lfo2; tab-stops: list .5in; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto" ="Msonormal">1 crushed Campden tablet <O></O>
<LI style="MARGIN: 0in 0in 0pt; COLOR: #001f76; mso-list: l0 level1 lfo2; tab-stops: list .5in; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto" ="Msonormal">Champagne yeast and nutrient <O></O></LI>[/list]
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.<O></O>Edited by: gardengrl
<O></O>
Both of the following recipes are from Jack’s website. <O></O>
<O></O>
· The frozen wine recipe calls for “2 tsp. of citric acid”; however, the other wine recipe calls for “acid blend”. Are they one in the same? Terry Garey says you can substitute the juice of 1 squeezed lemon per tsp of acid blend. Do I need to purchase acid blend? Can I just go with what Terry is recommending?<O></O>
· The frozen wine recipe calls for Campden added to the secondary during racking; however, the other wine recipe calls for adding the Campden in the primary. Why is that? Is it because it has more fruit?<O></O>
· Lastly, the second wine recipe calls for pectic enzyme, but the frozen wine recipe does not. I thought you always wanted to add pectic enzyme to any recipe with whole fruit to help with juice extraction. <O></O>
<O></O>
Thanks!<O></O>
<O></O>
Frozen Strawberry Wine <O></O>
<UL ="disc">
<LI style="MARGIN: 0in 0in 0pt; COLOR: #001f76; mso-list: l1 level1 lfo1; tab-stops: list .5in; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto" ="Msonormal">3 lbs. frozen strawberries <O></O>
<LI style="MARGIN: 0in 0in 0pt; COLOR: #001f76; mso-list: l1 level1 lfo1; tab-stops: list .5in; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto" ="Msonormal">1 11-oz. can Welch's 100% White Grape Juice Frozen Concentrate <O></O>
<LI style="MARGIN: 0in 0in 0pt; COLOR: #001f76; mso-list: l1 level1 lfo1; tab-stops: list .5in; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto" ="Msonormal">1 lb 14 oz. light brown sugar <O></O>
<LI style="MARGIN: 0in 0in 0pt; COLOR: #001f76; mso-list: l1 level1 lfo1; tab-stops: list .5in; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto" ="Msonormal">2 tsp. citric acid <O></O>
<LI style="MARGIN: 0in 0in 0pt; COLOR: #001f76; mso-list: l1 level1 lfo1; tab-stops: list .5in; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto" ="Msonormal">1/4 tsp. grape tannin <O></O>
<LI style="MARGIN: 0in 0in 0pt; COLOR: #001f76; mso-list: l1 level1 lfo1; tab-stops: list .5in; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto" ="Msonormal">water to make 1 gallon <O></O>
<LI style="MARGIN: 0in 0in 0pt; COLOR: #001f76; mso-list: l1 level1 lfo1; tab-stops: list .5in; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto" ="Msonormal">1 tsp. yeast nutrient <O></O>
<LI style="MARGIN: 0in 0in 0pt; COLOR: #001f76; mso-list: l1 level1 lfo1; tab-stops: list .5in; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto" ="Msonormal">1 sachet Red Star Côte des Blancs wine yeast <O></O></LI>[/list]
Thaw strawberries and grape juice concentrate. Dissolve sugar in 5 pints water and bring to boil. Strain juice or syrup from fruit and save liquid. Put thawed fruit in nylon straining bag in primary and crush fruit with hands. Pour boiling water over fruit, cover primary, and set aside to cool. When cooled to 80-85° F., add grape juice concentrate, tannin, acid, yeast nutrient, reserved juice or syrup, and 1 pint water. Stir well to blend ingredients. Add activated yeast, cover and stir daily. Do not further crush, mash or squeeze bag of strawberry pulp. Remove bag on 7th day and allow to drip drain, saving drippings. Return drippings to primary and transfer to secondary fermentation vessel. Top up to one gallon if required, attach airlock and set aside. After 45 days, rack into secondary containing 1 Campden tablet dissolved in a little wine and reattach airlock. Rack again after additional 60 days. Stabilize wine when clear and rack after additional 45 days. Bottle and age at least 6 months.
[Author's own recipe<O></O>
Strawberry Wine #3<O></O>
<UL ="disc">
<LI style="MARGIN: 0in 0in 0pt; COLOR: #001f76; mso-list: l0 level1 lfo2; tab-stops: list .5in; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto" ="Msonormal">3 1/2 lbs fresh chopped strawberries <O></O>
<LI style="MARGIN: 0in 0in 0pt; COLOR: #001f76; mso-list: l0 level1 lfo2; tab-stops: list .5in; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto" ="Msonormal">1/4 lb. chopped golden raisins <O></O>
<LI style="MARGIN: 0in 0in 0pt; COLOR: #001f76; mso-list: l0 level1 lfo2; tab-stops: list .5in; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto" ="Msonormal">1/4 lb. chopped dates <O></O>
<LI style="MARGIN: 0in 0in 0pt; COLOR: #001f76; mso-list: l0 level1 lfo2; tab-stops: list .5in; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto" ="Msonormal">2-1/2 lbs. granulated sugar <O></O>
<LI style="MARGIN: 0in 0in 0pt; COLOR: #001f76; mso-list: l0 level1 lfo2; tab-stops: list .5in; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto" ="Msonormal">1 1/2 tsp. acid blend <O></O>
<LI style="MARGIN: 0in 0in 0pt; COLOR: #001f76; mso-list: l0 level1 lfo2; tab-stops: list .5in; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto" ="Msonormal">2 tsp. pectic enzyme <O></O>
<LI style="MARGIN: 0in 0in 0pt; COLOR: #001f76; mso-list: l0 level1 lfo2; tab-stops: list .5in; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto" ="Msonormal">1/4 tsp. grape tannin <O></O>
<LI style="MARGIN: 0in 0in 0pt; COLOR: #001f76; mso-list: l0 level1 lfo2; tab-stops: list .5in; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto" ="Msonormal">1 crushed Campden tablet <O></O>
<LI style="MARGIN: 0in 0in 0pt; COLOR: #001f76; mso-list: l0 level1 lfo2; tab-stops: list .5in; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto" ="Msonormal">Champagne yeast and nutrient <O></O></LI>[/list]
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.<O></O>Edited by: gardengrl