I am making a 2 gallon batch of strawberry wine from the forums.
Strawberry Wine
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I use 3.5 to 4 lbs fresh very ripe strawberries
2.25 lbs of sugar
1 tsp citric acid
1 gallon of water
combine this and stir daily for 3 - 5- days. If you like you can boil the water or just extract the flavor with cold water--both have good results.
Then strain juice twice (add an extra quart to solids remaining from first strain)
Add yeast and 1 tsp nutrient
Bottle leaving quite a bit of space because the fermentation will be EXPLOSIVE.
I usually put a damp towel over the airlocks to hold them in place the first couple of days because it can make a big mess. You can use primary fermentation too, I have just not done it that way.
Rack as usual and bottle when fermentation ceases (about 3 months).
I doubled the recipe to make 2 gallons. So here is my question. Do I have to remove the fruit before adding the yeast and nutrient in the primary? Or can I just leave the fruit in until I rack to secondary?
Just a few points. Combined all ingredents (expect yeast and nutrient) on 08/05/2010. Starting s.g. - 1.092
Oh yeah almost forgot I planned on using Cotes des Blancs, but I also have Premier Cuvee on hand. Should I use different yeast?
Strawberry Wine
--------------------------------------------------------------------------------
I use 3.5 to 4 lbs fresh very ripe strawberries
2.25 lbs of sugar
1 tsp citric acid
1 gallon of water
combine this and stir daily for 3 - 5- days. If you like you can boil the water or just extract the flavor with cold water--both have good results.
Then strain juice twice (add an extra quart to solids remaining from first strain)
Add yeast and 1 tsp nutrient
Bottle leaving quite a bit of space because the fermentation will be EXPLOSIVE.
I usually put a damp towel over the airlocks to hold them in place the first couple of days because it can make a big mess. You can use primary fermentation too, I have just not done it that way.
Rack as usual and bottle when fermentation ceases (about 3 months).
I doubled the recipe to make 2 gallons. So here is my question. Do I have to remove the fruit before adding the yeast and nutrient in the primary? Or can I just leave the fruit in until I rack to secondary?
Just a few points. Combined all ingredents (expect yeast and nutrient) on 08/05/2010. Starting s.g. - 1.092
Oh yeah almost forgot I planned on using Cotes des Blancs, but I also have Premier Cuvee on hand. Should I use different yeast?
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