coleandrobin
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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!
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!