allstarpitcher
Junior
- Joined
- Jun 14, 2011
- Messages
- 4
- Reaction score
- 0
Hello I am new to the forum and really hope to benefit from the community
I have minimal wine making experience; Ive made some pretty raunchy jailhous wine with some buddies but want to make it a serious hobby, so for my first serious time at this I am making two batches of strawberry wine..
6lbs strawberries
7cups water
2 1/2 lbs granulated sugar
red star pasteur champagne yeast
For second batch i was considering adding raisins and 1 can welches white grape juice
I have several quesitons:
I have several chemicals camben tablets, acid blends, tannin, yeast energizer ect. should I add desired chemicals such as yeast nutrient and energizer (read from successful threads) and allow to sit for a week before adding my yeast? Second, should i put my mashed fruit into a bag and allow to sit n the must or can i just have it floating inside my container? Also I have 5 gallon bucket im not sure if i should keep the lid snapped over it and use a red-neck air lock of allow the lid to just sit on top of my must? I think its several little things that has prevented me from making a decent tasting wine, so Im really hopin for some help, thanks!
I have minimal wine making experience; Ive made some pretty raunchy jailhous wine with some buddies but want to make it a serious hobby, so for my first serious time at this I am making two batches of strawberry wine..
6lbs strawberries
7cups water
2 1/2 lbs granulated sugar
red star pasteur champagne yeast
For second batch i was considering adding raisins and 1 can welches white grape juice
I have several quesitons:
I have several chemicals camben tablets, acid blends, tannin, yeast energizer ect. should I add desired chemicals such as yeast nutrient and energizer (read from successful threads) and allow to sit for a week before adding my yeast? Second, should i put my mashed fruit into a bag and allow to sit n the must or can i just have it floating inside my container? Also I have 5 gallon bucket im not sure if i should keep the lid snapped over it and use a red-neck air lock of allow the lid to just sit on top of my must? I think its several little things that has prevented me from making a decent tasting wine, so Im really hopin for some help, thanks!