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Old 01-27-2013, 01:24 AM   #1
WilliamSlayer
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I started my first Strawberry wine this week. Very excited, but never started with whole fruit before.
The berrys are in the fermenter in a mesh bag.

To sum up:

Punching the Cap twice per day for three days now, when should I remove the fruit?


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Old 01-27-2013, 01:39 AM   #2
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Quote:
Originally Posted by WilliamSlayer
I started my first Strawberry wine this week. Very excited, but never started with whole fruit before.
The berrys are in the fermenter in a mesh bag.

To sum up:

Punching the Cap twice per day for three days now, when should I remove the fruit?
I left mine in 7 days.


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Old 01-27-2013, 02:44 PM   #3
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In my experience, 5-8 days seems to be the norm...it just varies per fruit and fermentation conditions. With soft fruits like strawberries you may notice they break down into mush, much like a berry that was smashed and found in the bottom of a bin days later, but super pulpy. Plus they may start to lose their color, actually turning white....a sign of the fruit's readiness for removal.
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Old 01-29-2013, 05:19 PM   #4
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Well, I'm going to give them one more day, then remove them. Fermentation is really hopping right now, but I worry about losing my CO2 cap.

I plan to pitch more yeast after pulp removal. Seems logical to keep fermentation at a good clip. Any reason not to? (Same yeast as initial pitch btw)
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Old 01-29-2013, 05:46 PM   #5
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Quote:
Originally Posted by WilliamSlayer View Post
Well, I'm going to give them one more day, then remove them. Fermentation is really hopping right now, but I worry about losing my CO2 cap.

I plan to pitch more yeast after pulp removal. Seems logical to keep fermentation at a good clip. Any reason not to? (Same yeast as initial pitch btw)
No need to pitch more yeast, there should be a huge colony established if you used the standard 5gm per six gallons. What yeast did you use?

What was your original gravity and what is it now?
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Old 01-30-2013, 05:58 AM   #6
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Quote:
Originally Posted by saramc View Post

No need to pitch more yeast, there should be a huge colony established if you used the standard 5gm per six gallons. What yeast did you use?

What was your original gravity and what is it now?
I used D-47 and pitched 2 packs.

The OG was 1.084 and I'm @ 1.010 or so having just dropped a hydrometer in there. Yikes! I'm almost done after just 5 days!

It's past midnight here, but I'm pulling the fruit in the morning and sealing it up.
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Old 01-30-2013, 02:27 PM   #7
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Until fermentation is >completely< and forever done (which honestly, is only (maybe) after stabilizing), I wouldn't worry too terribly much about re-establishing a CO2 cap. Even after the yeast slips into well-deserved rest, your wine will naturally degas itself for a while, giving off CO2.

It's a lovely friendly thing.

Which is not to diminish the importance of topping off and maintaining minimal headspace; but I'd not worry too too much about losing a bit of CO2.
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Old 01-31-2013, 12:53 AM   #8
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Good to keep that in mind, and if this were not my first 'from the fruit' wine I probally wouldn't be stressing quite as much. :-)

"Experience breeds indifference!"

Removing the pulp today and draining it with help from a collander.
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Old 01-31-2013, 02:20 PM   #9
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I would not pitch any more either. Hopefully I will be able to bottle my strawberry wine next week. I only leave the fruit in for 5 days, but I live in Southern Mississippi and I am always afraid of mold. Things mold here even in the sunlight, so as a safety precaution, 5 days is the max. Did you make a starter for your yeast? The first wine I ever made was Prickly Pear and I literally "pitched" the yeast right in the bucket. It was good wine but I was told it smelled a little yeasty. Now I always make a starter.
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Old 01-31-2013, 02:37 PM   #10
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Yes, I double pitched (2 packets) my yeast with the thought that some (most?) Would be removed when I removed the pulp.

I took another gravity reading, and was @ 1.004

The wisdom of my peers shines through! I got bubbles in my airlock almost right away, with no extra yeast. :-)

Now, my pulp was definitly a light pink (remember this is a Strawberry wine), but there was lots of color left in them. Should that have completely drained out? Should I have washed the pulp with a bit of water?


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