OK, I started my must with this recipe below substituting frozen berries and lemon juice for the citric acid:
Now, it didn't say to use campden, but I doubled this recipe and added 2 crushed and dissolved campden tabs just now (it's cooled down). Should I add the yeast now, or wait for a while since I added the campden?
The yeast I got was all the store had for now (I found a store in Burlington). It's red star 'premier cuvee' - hopefully this is OK. I told him I was going to make strawberry and apple wines.
I'm going to get apple juice tomorrow to start some apfelwein too Will the same red star yeast be OK for the apfelwein, or will I need to find another yeast?
Strawberry Wine (1)
3 lbs. fresh strawberries
2-1/2 lbs. granulated sugar
2 tsp. citric acid
water to make 1 gallon
wine yeast & nutrient
Place all ingredients except yeast in crock. Crush fruit with hands and cover with 5 pints boiling water. Stir with wooden paddle to dissolve sugar and simultaneously mash the strawberries. When cooled to 85 degrees F., add yeast. Cover and stir daily. Strain on 7th day, transfer to secondary fermentation vessel, top up to one gallon, fit fermentation trap, and set aside. Rack after 30 days and again after additional 30 days. Bottle when clear. Allow to age at least 6 months. Will improve to one year.