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Old 10-15-2005, 05:29 AM   #1
gibfried
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Default Strawberry Wine?

I'm a beer maker and conosuer. My wife is not, unfortunately. We have 75 lbs. of strawberries we picked this last spring that are begging for a more noble use than just jam.

I've never made any wine before and would like to know if anyone has any good recipes for a nice sweet strawberry wine?

I know this isn't much of a wine forum, but I thought I would ask anyway.

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Old 10-15-2005, 07:24 AM   #2
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There's a few here.

http://winemaking.jackkeller.net/reques5.asp

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Old 10-15-2005, 11:39 AM   #3
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Here's a simple recipe for 1 gallon.

4 quarts ripe strawberries
1 pound raisins, finely chopped
4 pounds sugar
1 gallon water
1 pkg yeast
1 tsp yeast nutrient

Remove greens & mash finely
add water & bring to rolling boil, turn down heat & simmer for 10 min
cool to lukewarm
Strain into fermenter
add sugar & chopped raisins
cool to room temp, add yeast
ferment 1 week, STIRRING DAILY
rack & airlock for 2 months
age 1 year

Caveat - never tried it.

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Old 10-17-2005, 03:01 AM   #4
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Thanks!

Anymore out there?

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Old 11-15-2005, 09:32 PM   #5
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strawberry / (or strawberry jalapeno if you have the jalapeno wine)

1 gallon recipe:

3.5 lbs strawberries (Fresh or frozen)
7 pts water
2 lb sugar
1 tsp acid blend
.25 tsp tannin
.5 tsp pectic enzyme
1 tsp nutrient
1 campden, crush
1 pkg champagne yeast

starting sg 1.090-95

pick fully ripe, remove stems, leaves, foreign matter.
1. wash and drain berries
2. use nylon straining bag and mash and strain out juice in to primary. keeping all pulp in straning bag, tie top, and place in primary.
3. stir in all other incredients EXCEPT yeast. cover primary.
4. after 24 hrs, add yeast. cover primary.
5. stir daily, check sg and press pulp lightly to aid extraction
6. when ferment reaches sg 1.030 (5 days) straign juice from bag. syphon wine off sediment into secondary.
7. when ferment is complete (sg has dropped to 1.000--about 3 weeks), syphon off sediment into clean secondary. reattach lock.
8. to aid clearing, syphon again in 2 months and again if necessary before bottling

this makes a good dry wine, but you may slightly sweeten it also. before bottling, add .5 tsp stabilizer and .25 lbs of dissolved sugar per gallon.

optional step: add some jalapeno wine before bottling (I use 1 cup for 5 gallons)

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Old 12-05-2005, 10:58 AM   #6
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Default 63 more recipes and degasing needed

one thing I never see In recipes is after raking, and sabalized degas your wine some fill half gallons, and shake releasing their hands and presure inside do several times or you can jimmy up a drill stirer to relese gas do until no fizz.( most wont fit in a carboy) I'd go with that If your good with tools you could make one with folding hinges gravaity will unfold it do in the sink. leave large space.(boiling water sanitizes) need not sufites in begining

If you want when presing do so in chesse cloth and tie will be easyer to push down cap, but what you dont want to do before racking is pull that or anything that might be floating on top it might disturb sediment at bottom.ALso you can remove drip drain and add to another bucket left over pulp will have yeast cells add more ingr.ALL people I read from say it's a light bodied wine. I did'nt add my pulp tp 5 gallons,because did'nt have a clean bucket so I used 3 gallon bucket let you know if it turns out full bodied.Should

http://scorpius.spaceports.com/~goodwine/winerecipes.htm

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Old 12-05-2005, 11:28 AM   #7
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My mom always tells me never hurts to ask. I say as long as its acceptable

http://www.honeycreek.us/recipe.htm

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Old 12-06-2005, 05:59 PM   #8
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the Only bad thing about strawberry wine is the color. Most of the time they turn out brown, unless you hold 'em up to the light.

and also with fruit wines, they don't age like normal wines do. They lose their color & flavor after too long in bottles - I'd reccommend trying to drink all 5 gallons (dunno how much you're making) within 6 months or so of bottling.

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Old 12-11-2005, 11:40 AM   #9
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DRagon Fly I can't arguee first hand experience all my wine is being made or aging, but what I've been reading on forums, is some people have 7 year old eddle berry wine and drinking it, and this one expert wine maker has 20 year old country wine( cherry I think). ready to drink this year.

do you add sodium metabisufite(campden tablets) 1 per gallon after wines done fermenting 1 in 5 gallons every time you rack( syphon) do you sterilize equipment it sound like somthing called FLOWERS OF WINE(white film) which can leave you with colored water consumes alcohol give off carbon dioxide gas that turns wine into colored water.

THe wine must be filtered at once to remove the flecks of bloomthen treat must with 1 campden tablet per gallon The saved wine will have lost some alcohol so you'll need to fortify with alcohol( brandy works good)I used cheap vodka {Add those cause almost killed me sleeping outside last week DEC5 with thin flanal on all night escaped with my life frost bittin toes or black toes turned normal color} Vodka to fortify my stuck fermentaion. or drink quickly Taste wine and decide if you wan't to keep it.Bactererial infections usually spoil the wine permanently, but early detection may save the wine.

MY notes say The taste may be ruined be if detected early early treat ment may save it. HOPE this helps.

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Old 12-13-2005, 07:58 AM   #10
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It does sound like Flowers of the wine, but I also had a experiment wine I kinda got Lazy on( did'nt syphon of large air space) and the first tasting was great second tasting tasted grose and a lost of it's taste

Opps balloon on top and thought fermentation slowed, but stoped should of got of my A$$ and checked the S.G reading.good it was only 3/4 or a gallon.

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