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Old 04-20-2013, 10:58 PM   #1
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Default Strawberry Wine

How To Make Strawberry Wine
By Damian Perrin

Makes a 6 gallon Batch

Ingredients

15 lbs Strawberries
7.8 gallon Fermenting Pale
6.5-gallon Carboy
Airlock
1.5 TSP Wine Tannin
6 TSP Acid Blend
1.25 TSP Pectic Enzyme
6 Camden Tablets (Potassium Metabisulphite)
18 lbs. Corn Sugar ( 36 cups)
1 Yeast Packet
6 TSP Yeast Nutrient
2 ½ TSP Bentonite
Bucket Bag (Fine or Coarse)

Day 1

Secure bucket bag inside Fermenting pale (Primary Fermentation) and strap down with bungee cord. Then add strawberries, wine tannin, acid blend, bentonite, and Camden tablets. Next add enough water to cover strawberries. Cover pale with towel.

Day 2

Add sugar, yeast packet, pectic enzyme, and yeast nutrient. Then add water to the 5.5 gallon mark.
Days 2 through 8 stir daily for 1 minute. Test S.G. after 3 day and again each day until the Specific Gravity reaches 1.000. Then follow day 8 instructions.

Day 8

Remove strawberries from wine and discard. Rack (siphon) wine into 6.5-gallon carboy (Secondary Fermentation). Fit with airlock.

After 30 days, degas the wine. Rack wine. Wine should clear. Once fermentation stops. You can add Sparkalloid to clear in a week. You may drink after two months, but it matures after 6 months.


I found this recipe for strawberry wine I'd like to try but I I a few questions. First, should I replace any lost volume when I remove the berries? If so, how much? The recipe say it is a six gal batch, however the only time it mentions filling with water is when it calls for water to be added to the 5.5 mark and I know I'll lose a good bit of volume when I remove the berries. Also, this will be my first batch of wine. Is sanitation as big of an issue when making wine as it is when making beer? If so, should the berries be sanitized since they don't get cooked at all. Any help would be greatly appreciated! Looking forward to getting some wine started!

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Old 04-20-2013, 11:00 PM   #2
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Originally Posted by coleandrobin View Post

I found this recipe for strawberry wine I'd like to try but I I a few questions. First, should I replace any lost volume when I remove the berries? If so, how much? The recipe say it is a six gal batch, however the only time it mentions filling with water is when it calls for water to be added to the 5.5 mark and I know I'll lose a good bit of volume when I remove the berries. Also, this will be my first batch of wine. Is sanitation as big of an issue when making wine as it is when making beer? If so, should the berries be sanitized since they don't get cooked at all. Any help would be greatly appreciated! Looking forward to getting some wine started!
Yes, you'll rack (siphon) to a carboy and top up with water.

Sanitation is a huge issue.

Most people use campden tablets at day 1 (as instructed) which kill wild yeast and bacteria. Then the yeast is added at day 2.
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Old 04-20-2013, 11:02 PM   #3
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Ah! That's what that is for. Awesome. How much do I fill? And should the water be distilled?

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Old 04-20-2013, 11:25 PM   #4
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Not even close to enough strawberries for 6 gallons, for 3 gallons maybe if they were really exceptional strawberries. WVMJ

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Old 04-20-2013, 11:31 PM   #5
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Really? How many would you suggest? And would the sugar still be right if I added more berries?

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Old 04-21-2013, 01:51 AM   #6
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Buy a hydrometer and you wont have to ask people how much sugar to add, you can measure it directly yourself any time you want. What style of strawberry wine do you want to make? Like strawberry hill or like a port? Right now you are making strawberry hill, if you use up to 8-10 pounds/gal you will have a very very strawberry wine that will need some backsweeting at the end to balance the acid levels. Get that hydrometer before you start and you will never have to worry about how much sugar to add and it will tell you how well the ferment is going and when it is done. WVMJ

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Old 04-21-2013, 02:52 AM   #7
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I've got a hydrometer, just not sure on what the readings should be. Still very new to this. I would definitely like to do something more like a port. This just happens to be one of the first recipes I came across that looked legit.

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Old 04-21-2013, 11:24 AM   #8
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Making it a port style is something different all together. I try to go with almost 100% strawberry juice. Freeze the berries, thaw, crush, add pectinase overnight, gently squeeze juice from berries, Do No Add Acid as you will have plenty, add your KM, adjust the must with your sugar (honey is better) and select a good strong yeast like EC1118 or Premier Cuvee to get the higher alcohol levels. Yes you are going to have to top up when you transfer, I like to top off a wine like this by feeding it more sugar or honey to keep driving the alcohol levels up higher and higher until the yeast gives up, then transfer to a carboy and let settle. Might be a bit much for a newbie to start out with but it would be a good wine to begin with as there are lots of fun things to do in this one. Another thing you can do is after it looks like the yeast is about to give up is to toss 10 more pounds of strawberries in whole or sliced, dont crush these up, and let the flavor seep out of them for a day or 2 then remove them when you transfer, this boosts the strawberry flavor going into your secondary fermentor. You really need to learn to use your hydrometer for somethinglike this, no guessing allowed or you will make it to sweet. Start at 1.100 and this will let the yeast get used to making alcohol and then when it reaches 1.01 add enough raw sugar to reach 1.02, let it eat that down to 1.01 and repeat as often as the yeast will eat it all. Only your hydrometer can tell you when you are ready for each step, a good way to learn to rely on your hydrometer is makiing a port style wine. WVMJ

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Old 04-21-2013, 03:02 PM   #9
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I'm making strawberry wine, just a gallon, and it has quite a bit of sediment at the bottom. Iv already racked it once yet there's still about 1/2 - 1 in at the bottom, will this be an issue? Should I be worried?

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Old 04-21-2013, 03:04 PM   #10
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I'm making strawberry wine, just a gallon, and it has quite a bit of sediment at the bottom. Iv already racked it once yet there's still about 1/2 - 1 in at the bottom, will this be an issue? Should I be worried?
Rack when you have lees more than 1/4" thick- but wait least 30 days between rackings.
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