EdGy
Junior
- Joined
- Aug 26, 2006
- Messages
- 19
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OK I finished my first "kit" Kiwi Pear and the lady of the house loves it, not to mention I do as well. The Riesling Wine is about to be bottled and multiple "kits" have been ordered. I feel it time to try again, after failing at Watermelon Wine
.
The following recipe I have modeled after wine kits and brief conversations with others. It is for 5 U.S. Gallons. Your comments and suggestions are welcome as to where I might be going wrong. Although I just started this today and it should be ready this spring.
For the Primary- 11/22/06 (5 to 7 days)
12lbs Frozen Strawberries
12lbs Corn Sugar (sorry George I couldn't wait for my shipment)
3 cans of Welch's White Grape Juice
2 1/2 tsp Pectic Enzyme
2 1/2 tsp Yeast Energizer
1 tbsp Yeast Nutrient
1 1/4 Wine Tannin
1 packet Champagne Yeast
I used a straining bag for the strawberries and squeezed the hell out of them almost until the fluid ran clear. I ended up with a SG of 1.016. Which should end up with a ABV of 15%.
I plan to rack off in 7 to 10 days to a 5 gallon carboy. After an additional 10 days I plan on adding the following after measuring the SG;
racking off 32 oz.
Mixing for 2 minutes then adding;
3 cans of 100% pure apple juice concentrate (Seneca)
4 oz. Glycerin
2 1/2 tbsp Potassium Sorbate
1 Packet of Superklein
And mix for another 2 minutes and allow to sit another 10 to 14 days. Then measuring the SG and checking for clearity.
So what do you think? I am wondering if the apple will over power the strawberry.
The following recipe I have modeled after wine kits and brief conversations with others. It is for 5 U.S. Gallons. Your comments and suggestions are welcome as to where I might be going wrong. Although I just started this today and it should be ready this spring.
For the Primary- 11/22/06 (5 to 7 days)
12lbs Frozen Strawberries
12lbs Corn Sugar (sorry George I couldn't wait for my shipment)
3 cans of Welch's White Grape Juice
2 1/2 tsp Pectic Enzyme
2 1/2 tsp Yeast Energizer
1 tbsp Yeast Nutrient
1 1/4 Wine Tannin
1 packet Champagne Yeast
I used a straining bag for the strawberries and squeezed the hell out of them almost until the fluid ran clear. I ended up with a SG of 1.016. Which should end up with a ABV of 15%.
I plan to rack off in 7 to 10 days to a 5 gallon carboy. After an additional 10 days I plan on adding the following after measuring the SG;
racking off 32 oz.
Mixing for 2 minutes then adding;
3 cans of 100% pure apple juice concentrate (Seneca)
4 oz. Glycerin
2 1/2 tbsp Potassium Sorbate
1 Packet of Superklein
And mix for another 2 minutes and allow to sit another 10 to 14 days. Then measuring the SG and checking for clearity.
So what do you think? I am wondering if the apple will over power the strawberry.