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Old 02-13-2013, 09:58 PM   #11
14chriscov14
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But my wine also did taste like its has a lot of alcohol in it. Lol. May have made 5 gallons of shots.

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Old 02-13-2013, 09:59 PM   #12
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Quote:
Originally Posted by Yooper View Post
Definitely!

You can probably get away with 3 pounds per gallon, if the strawberries are exceptionally sweet and good. I'd go with at least 3.5 pounds per gallon.

For a 5 gallon batch, as in this case, using 11 pounds is not nearly enough.
I will try this when the strawberries come in from Louisiana this spring. I made this for my husband, but lately we have been partial to the dark red/purple wines. I never quite knew what people were talking about when they said "mouthfeel", but after making some awesome elderberry based wines...now I know.
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Old 02-13-2013, 11:11 PM   #13
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Originally Posted by 14chriscov14 View Post
And did anyone's else's strawberries ever sink or did they float the whole time
They sure like to float and you have to keep punching them down. Did you use any pectic enzyme?
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Old 02-14-2013, 12:32 AM   #14
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We like to use 10lb/gal, its a little acidic but we backsweeten to balance it. If you want more body use honey and make it a mead. ELDME extra light dried malt extract works well for body, about 1 lb/5 gal. Using more fruit gives it more color and flavor and when you open the bottle it fills the room with strawberry and can last for several years in the bottle, way past just the usual 3lb/galbatches. WVMJ

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Old 02-14-2013, 01:24 AM   #15
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Quote:
Originally Posted by WVMJ
We like to use 10lb/gal, its a little acidic but we backsweeten to balance it. If you want more body use honey and make it a mead. ELDME extra light dried malt extract works well for body, about 1 lb/5 gal. Using more fruit gives it more color and flavor and when you open the bottle it fills the room with strawberry and can last for several years in the bottle, way past just the usual 3lb/galbatches. WVMJ
I would love to try a strawberry wine like this! Sounds great!
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Old 02-14-2013, 02:30 AM   #16
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Wow, 10 lbs per gallon! I thought I was on the full side @ 4 to 5 lbs per gallon.

As it is, my strawberry is in secondary, and it fills the room with awesome strawberry smell when I pop the bung. Can't imagine what double that ammount of fruit smells like!

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Old 02-14-2013, 07:30 AM   #17
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There was an article in Wine Maker Magazine a few years back about a real winery making strawberry wine, they used 100% juice by crushing the strawberries themselves like they were grapes. We also make sure to add some tannin to help keep strawberry wine longer, it seems to work, a little bit of oak also goes well with this, but just a little. WVMJ

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Old 02-14-2013, 10:28 AM   #18
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WVMJ,what yeast do you prefer for your strawberry wine? I would like to make a few batches of strawberry come spring and I think your variation sounds pretty good.

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Old 02-14-2013, 01:11 PM   #19
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Quote:
Originally Posted by Inner10

They sure like to float and you have to keep punching them down. Did you use any pectic enzyme?
No I did not? Is that going to affect it?
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Old 02-14-2013, 01:54 PM   #20
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Quote:
Originally Posted by 14chriscov14

No I did not? Is that going to affect it?
If you did not use pectic enzyme, your wine could turn out hazy.
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