Thats a great price on strawberries. May have to consider it.
Steve, where did you YOU PICK the berries.
1st Bump up the fruit to 6# per galFound this recipe in the wine makers recipe handbook that came with my equipment kit.
3 1/2 lbs strawberry
7 pts water
2 lbs sugar
1 tsp acid blend
1/4 tsp tannin
1/2 tsp pectic enzyme
1 tsp nutrient
1 campden tablet crushed
1 pkg wine yeast
starting sg 1.090 - 1.095
what yeast would you recommend?
1st Bump up the fruit to 6# per gal
2nd Use your hydrometer to figure amt of sugar to add
Download Wine Calc from Google. Good tool will tell you exactly how much sugar ta add.
Shoot for 1.085 TOPS.
3rd Use your TA test kit for acid
4th I would leave tannin out. (just my taste)
5th I use Cote des Blancs (Red Star)
Get extra for a f-pac.
Freeze fruit for 24-48hrs then usr
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