>make 5-6 gallons of wine.
I used about twenty pounds of strawberry's. Also used Lalvin RC 212 yeast.
What a gorgeous color..... Went for a 5 brix sweetness after Fermentation.
Just a tad too sweet I think. But very acceptable.....
A good recipe shared to me by a local winery: use 10-15# of strawberries
juiced (5# more if crushed) -note be careful juicing so as to not split the
seed (can cause a bitter edge) . (stem if mashing) if juicing you don't have
to stem. 22 1/2 cups of sugar. 5 tsp of yeast nutrient. 5 tsp of acid blend
(my last batch took 11 tsp as there is almost no acid in strawberries) 10 tsp
of pectic enzyme. 1 1/4 tsp of tannin. 5 campden tablets. 1 package of all
purpose yeast. Enough water when added to fruit makes five gallons. --heat
water and desolve sugar into water add all other ingredients except pectic
enzyme and yeast. (be sure to crush campden tablets) (my local winery
suggested adding one of the tablets to the fruit directly, why I don't know.)
When the must cools, add pectic enzyme (important because heat will kill the
enzyme and the fruit flavor won't be released as much. (also may not clear as
well). Make a yeast starter and let must and yeast set over night. Add yeast
the next day, rack into carboy in about 5-7 days (when foam has settled down).
(Mine was ready to rack in 5 days). Local winery will filter and bottle in 21
days . Unless you have really good filtering equipment, should be eady to
finish in about a month. They suggest bottle and drink right away and iI
aggree. But you can rack again and wait 3 months to bulk age as the recipe
suggests. I think it tastes fresher if you drink sooner. Good Luck.
I have made strawberry wine several times and it has always turned out
very good. I use 17 - 18 lbs of fruit for a five gallon batch and have
never had to add ANY acid to the must. I also do not add any tannin,
but the pectic enzyme is important if you want your wine to clear. The
wine ferments very dry, very rapidly. I usually leave about half of it
dry (to my tastes) and sweeten the rest a little (also dropping the
*** a little) to suit the tastes of those that don't like strong,
dry wines. The strawberry flavor is very pronounced. If it goes
totally dry then I do have to add a little sugar to the whole batch to
help bring out the flavor, but only a little.
Marc Shapiro http://www.FoundCollection.com/~m_shapiro/
"If you drink melomel every day, you will live to be 150 years old,
unless your wife shoots you."
-- Dr. Ferenc Androczi, Winemaker of the Little Hungary Winery
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