The Strawberry

Discussion in 'Country Fruit Winemaking' started by Johnd, Jun 7, 2019.

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  1. Jun 28, 2019 #41

    Kraffty

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    Keeping that color is impressive, more often than not most attempts seem to end up some degree of Orange color. Bet it tastes wonderful. It's also supposed to have a fairly short life span, enjoy it often this summer and maybe some next year.
    Mike
     
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  2. Jun 28, 2019 #42

    Johnd

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    I'm a member of the page and see all of the posts. If you guys are interested in making wine from grapes this year, I'm bringing some in from California and own a crusher / destemmer...................
     
  3. Jun 28, 2019 #43

    Johnd

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    Mike, it looks very red in the carboy, in a glass or running through the racking tube, you can see the twinge of orange color, I think it's just part of the gig..........
     
  4. Jul 13, 2019 #44

    Kantuckid

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    Deanna Carter singing Strawberry Wine & a chilled glass?:h
    I love strawberries but never tried a wine from them. I will say that they don't like being frozen for long! We pick then clean and dry on a waxed paper covered cookie sheet, dust/sprinkle very lightly w/sugar, then freeze hard and bag em. Even then they dry easily in freezer storage so if you have a bunch, eat or make wine soon enough!
     
  5. Jul 14, 2019 #45

    Johnd

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    I ran the strawberry wine through the Buon Vino with the sterile pads about a week ago, and sweetened it, no sorbate. Today, seeing no activity at all, I went ahead and bottled it. My first filter in lieu of sorbate on sweet wine. It really came out fantastic, should get it capsuled and labeled later today. Hope they don’t explode. Think I’ll leave them standing upright on the countertop / sink for a bit.....

    7352399F-8C20-4A87-A493-387C2030C663.jpeg
     
    Last edited: Jul 14, 2019
  6. Jul 14, 2019 #46

    joeswine

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    VERY NICE COLOR,VERY NICE,,THE LABELS ARE VERY CLASSY..
     
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  7. Jul 15, 2019 #47

    montanarick

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    very nice labels!
     
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  8. Jul 15, 2019 #48

    Scooter68

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    Very nice color and labels. Ya done gooooood johnd
     
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  9. Jul 16, 2019 #49

    mainshipfred

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    I have never back sweetened. The few times I made a wine on the sweet side I stop the fermentation by putting it in a chest freezer then filter it with a .5 micron once it cleared. I know it's not absolute but I haven't had any issues either.
     
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  10. Jul 16, 2019 #50

    Johnd

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    Im confident in the science behind it, but doing it a few times boosts confidence in the science. I’d hate to muff a batch that way........
     
  11. Jul 17, 2019 #51

    Scooter68

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    Keep them away from each other and your other wine for a few weeks.
    (Growing my dad made some homemade Root Beer - clearly the yeast remained active or something went wrong. A week or two later while eating supper we heard a couple of muffled explosions. Dad walked out to the garage, came back a few minutes later with disappointment written all over his face. The explosion(s?) resulted in sympathetic detonation/distraction of ALL bottles.
     

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