polecreek

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I am making a srtawberry wine. I used 18lbs of strawberrys, 12 lbs of sugar and acid blend, pectic enzyme, 5 campden tabsyeast nutrient and Lavlin 1116 yeast. My question is I pulled the bag of fruit in the straining bag and discarded after 18 hours before pitching the yeast. I am reading through some things this morning and find I should have left the fruit in until the primary fermentation or 5-7 days was over. Will this make a weak wine and is it worth keeping?

gratus fermentatio

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It'll likely be weak on fruit flavour & hoochy tasting from the alcohol. You might be able to save it by adding more fruit to it quickly. Regards, GF.

polecreek

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This has been fermenting for 4 days already, should I still try to add fruit or would this risk infection?

polecreek

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I take back the 18 hours, it was more like 30 hours.

rsmith179

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There is going to be more alcohol in your wine now compared with when you started. You should be fine in putting more fruit in for a while. I agree with Gratus, if you don't keep the fruit in for right around a week, the flavors won't really come out and you'll have a wine that is primarily composed of table sugar as the fermentables. That just won't provide you with a very good finished product.

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polecreek

Recipes 

I added 6lbs of strawberrys run through a blender. I hope this is enough.