I'm sure this has been addressed but I must be searching for the wrong keywords.
I made a 6 gal batch of strawberry wine last Wednesday.
Here's the ingredients:
17.5 lbs fresh hood strawberries
12.5 lbs table sugar
5 gals water
5 tsp acid blend
5 tsp pectin enzyme
1.25 tsp grape tannin
Yeast: CR51 with nutrient
The OG was 1.070 (which I thought was low). I've stirred it every day for 5 days now and took another gravity reading this morning and it's at 1.084 now.
This is my first fresh fruit wine so I'm still a rookie and gaining experience. Here's my thinking of why the SG is going the opposite direction from what I expected. The sugars in the berries are dissolving into the wine. Is this correct?
I put the berries in a giant nylon bag and mashed the hell outta them with a potato masher, and I also made sure the 12.5 lbs of sugar were fully dissolved.***(EDIT: We now know that this was untrue, I did not fully dissolve the sugar)
I have noticed the berry must in the bag getting lighter and reduced in volume every day when I stir it.
Any feed back from the experienced ones? I'm not really worried about the wine but now I'm not sure about calculating ABV when it's done.