- Mar 11, 2015
- Reaction score
I am new to wine making. I started my first batch last weekend with strawberries that I froze from last year. I plan on making a lot of strawberry wine this year (I have a large strawberry patch in my garden). All recipes seem call for sliced or mashed strawberries. Would it make sense to press the juice out of the berries rather then slicing? I read several articles that say strawberry seeds give the wine a bitter taste if left in primary too long. Pressing would be easier and faster then slicing. Any input would be appreciated. Thanks!