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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > A few pics of various progressions
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Old 01-20-2014, 01:01 AM   #11
T_Baggins
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I'm about to use a slightly modified Jack Keller's recipe for a simple strawberry...

3 lbs. fresh strawberries
2 lbs. granulated sugar
2 tsp. citric acid
water to make 1 gallon
wine yeast & nutrient...

The only thing is I don't have straight citric acid, so will replacing it with acid blend be ok?

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Old 01-20-2014, 09:38 AM   #12
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Originally Posted by T_Baggins View Post
I'm about to use a slightly modified Jack Keller's recipe for a simple strawberry...

3 lbs. fresh strawberries
2 lbs. granulated sugar
2 tsp. citric acid
water to make 1 gallon
wine yeast & nutrient...

The only thing is I don't have straight citric acid, so will replacing it with acid blend be ok?
Shouldn't be a big difference, but I would hold off on the acid addition until y ou are positive you need it. I made the mistake of adding acid once and had to tweak backwards because the strawberries already had enough acid.
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Old 01-20-2014, 11:31 AM   #13
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Originally Posted by T_Baggins View Post
I'm about to use a slightly modified Jack Keller's recipe for a simple strawberry...

3 lbs. fresh strawberries
2 lbs. granulated sugar
2 tsp. citric acid
water to make 1 gallon
wine yeast & nutrient...

The only thing is I don't have straight citric acid, so will replacing it with acid blend be ok?
Personally, I would use lemon juice to substitute rather than using acid blend. Acid blend has tartaric, malic and citric acids, with citric acid being the least abundant.

I'm not sure of the exact lemon juice dosage I've used in the past, but a quick web search should provide ample info.

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Old 01-20-2014, 06:41 PM   #14
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hey thx for the info TX, but damned if I culdn't wait and moved forward already!
maybe next time.

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Old 01-21-2014, 02:26 AM   #15
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First off, two gallons, and when I say two gallons I don't mean water to two gallons, I mean two gallons of water PLUS the rest of the ingredients.

2 gals water
2 cambden tabs
8lbs frozen whole strawberries
4lbs granulated white cane sugar
2tsp Yeast Nutrient
1tsp Yeast Energizer
4tsp acid blend
1tsp tannin
Montrachet yeast



I brought 10 cups water to boil in a large stockpot and added the sugar, stirring a few times till the liquid looked clear again like water then removed heat. Add semi thawed strawberries and mashed with tater masher. Add the rest of the water (1 gal plus 6 cups) Add chems. Take temp and SG which came to 1.066@68F.
Now don't sweat me heating the strawberries, the sugar absorbed MOST of the heat really and they were still half frozen so they didn't really get heated up. Let stand 24 hrs.
Today I raised OG to 1.086@69F with raw cane sugar and pitched Montrachet.
In 5 days I will check SG...1.000 is my target, should yield 11-11.5%ABV, I will use sorbate at 1.000 and reduce temps a bit because I don't want this recipe to dry out. Then rack at 30 day intervals till clear and bottle!
Acidity MAY be a factor since I used acid blend instead of citric acid (I never even thought of lemon juice, thx again TX) but I will deal with that when the time comes if needed.

If anyone has any prediction, advice for future batches or even a PROVEN recipe (I'm not sure what I mean by "proven" as we all different tastes etc,) please feel free to chime in! THX!

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