Hey,I'm in the middle of the pectic enzime breakdown of the fruit mash for this years 6 gallon strawberry wine batch and I've a question....
First the recipe(s)1st one a dryer drinking wine uses roughly 12.5# berries and 8#sugar-I used 20# berries and 10.5 # sugar last year,the 2nd one a sweeter desert type uses 25# berries and 12#sugar. Last batch had great berry aroma,good flavor and did pack a punch if the proper amount was consumed(ABV just over 13%). This year I'm doing the 25# batch per the recipe adding a little tannin and a small ammt.of acid blend(used both in table wine batch)to try and retain the aroma and depth. Question is recipesboth call for champagne yeast-I used Lalvin EC-1118 with great results I'd like to try Montrachet yeast to try and retain more of the berry body-Is this ok , or should I stick to the recipe and let the additional fruit do it's job? Any input would be appreciated. Thanks Shane
Yooper chick , I know You've got some input on this one....
First the recipe(s)1st one a dryer drinking wine uses roughly 12.5# berries and 8#sugar-I used 20# berries and 10.5 # sugar last year,the 2nd one a sweeter desert type uses 25# berries and 12#sugar. Last batch had great berry aroma,good flavor and did pack a punch if the proper amount was consumed(ABV just over 13%). This year I'm doing the 25# batch per the recipe adding a little tannin and a small ammt.of acid blend(used both in table wine batch)to try and retain the aroma and depth. Question is recipesboth call for champagne yeast-I used Lalvin EC-1118 with great results I'd like to try Montrachet yeast to try and retain more of the berry body-Is this ok , or should I stick to the recipe and let the additional fruit do it's job? Any input would be appreciated. Thanks Shane
Yooper chick , I know You've got some input on this one....