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Old 03-12-2012, 05:31 PM   #1
AL73
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Default my first wine, i choose strawberry, need advice

Hi, im a homebrewer (beer) and yesterday i begun in the winemaking process,
and since is strawberry season i decided to go for it

i read articles and recipes to understand the process and my kids help me out by crushing the berrys with their feet, they have so much fun doing it
heres what i put in to make 5 gal batch:

18 lbs strawberrys
6 lbs plain sugar
5 crushed campden tablets
3 tsp of Acid blend (tested the acidity with a titration kit to raise it to .60)

since i want a aproximate resulting alcohol wine of 10%, i calculate and have a 17.2 brix

i didn't find in my LHBS the Pectyn Enzyme and forgot to buy Grape Taninn!!
im a little worried about this to last ingredients and i know is specially for clarifiying and aging it,
what do you think? what should i expect??
tonight i put in some yeast nutrient and the yeast
thanks!

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Old 03-12-2012, 05:37 PM   #2
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Pectic Enzyme would have been a nice thing but it isn't neccesary. It helps to keep your wine from becoming hazy. The grape tannin you can add whenever you can go buy it again. Other than that your recipe looks fine and it should be good.

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Old 03-12-2012, 05:44 PM   #3
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thanks Noe, good to hear that...
i suppose i can clarify the wine later while is conditioning with another ingredient
im really excited

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Old 03-12-2012, 05:52 PM   #4
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It's really hard to get rid of a pectic haze after the wine has fermented. It doesn't really hurt anything, it's just turns your wine hazy or cloudy. If you haven't started yet, you can freeze your strawberries. This could help and you won't even need pectic enzyme.

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Old 03-14-2012, 12:01 AM   #5
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i have in mind that i can put some oak chips to the secondary, do you add usually some oak flavor to fruit wine?
just curious and how to make it more interesting after done

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Old 03-14-2012, 02:31 AM   #6
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You may want to try some sparkaloid in it later before bottling. I bought some at my Lhbs for my first batch of sp. I had five gallons of strawberry about a month out from bottling and decided to try it.....man did it clear it up! Might want to give it a try if you have problems clearing.

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Old 03-14-2012, 02:41 AM   #7
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I love me some strawberry wine -- and last years batch is just about ready for consumption!

I wouldn't oak it though -- it's too light of a wine for me to support the complexity of the oak. Up to you though.

Some of my notes from past batches:

Use Turbindor (RAW) sugar if you can get it
add 1# chopped raisins per 3 gallons for body
soak crushed berry must 12 hours in SO4 first
add pectic enzyme/tannis, sit another 12 hours

My best yeast for this has been Lavlin D47

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Old 03-14-2012, 03:17 AM   #8
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I am interested in strawberry wine as well... Let me know how it turns out.

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Old 03-14-2012, 02:57 PM   #9
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Yeah, oak tends to be for deeper flavours such as elderberry. Softer flavours would go nicely with it, such as elderflower or rose.

I don't think that strawberries are massively high in pectins, i think you'll be ok.

Did you leave your campden tablets for 24 hours before pitching the yeast?

Dicky

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Old 03-14-2012, 04:49 PM   #10
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Yes i did ,add 5 of campden tablets 24 hours before pitching the yeast and use Lalvin Wine Yeast K1-V116previusly rehydrated in 100 ml of warm water according to manufacturer's instructions. I pitched last monday in the night and after day and half is bubblign like crazy!, wow..

is in a closed fermenter bucket with a bubble type airlock, cleaneded already a couple of time becouse went a little messy, use a sanitise pallet to stir a little bit last night and today in the morning

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