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Old 02-14-2013, 03:34 PM   #21
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Quote:
Originally Posted by novalou

If you did not use pectic enzyme, your wine could turn out hazy.
Is it too late to add it. I'm only a little over a week into the process


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Old 02-14-2013, 08:30 PM   #22
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Quote:
Originally Posted by 14chriscov14

Is it too late to add it. I'm only a little over a week into the process
You can add it anytime. The dosage may be higher once fermentation stops.


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Old 02-14-2013, 09:15 PM   #23
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Thanks for all the input. I just added more strawberries so hopefully that will give it the rest of the flavor it needs. Any more advice you all could give me would be greatly appreciated. I'm not expecting my first time wine to be amazing but I would like to be able to drink it. Thanks
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Old 02-14-2013, 11:22 PM   #24
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I like Pasteur Red, KiV1116 or EC1118, just depends on what we are aiming for, I really like this as a mead, lots of body from th ehoney, the ELDME also gives it a lot og body, something usually lacking in a strawberry. WVMJ
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Old 02-15-2013, 09:02 PM   #25
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I used d-47 on my one and only batch I've made. Having made lots of cider and white wines, lower temps for fermenting help to preserve flavors. I prefer to let my brews ferment dry, then backsweeten to taste. I think it gives me more control.
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Old 02-19-2013, 02:47 PM   #26
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The fermentation process has slowed down tremendously. Is that a bad thing or does it always slow down 2 1/2 weeks into it
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Old 02-19-2013, 02:54 PM   #27
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Quote:
Originally Posted by 14chriscov14 View Post
The fermentation process has slowed down tremendously. Is that a bad thing or does it always slow down 2 1/2 weeks into it
Don't panic. Take a hydrometer reading of you can't stand not knowing. :-)

And, to answer your question...it depends on the yeast, the temp, the S.G. etc...
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Old 02-19-2013, 05:35 PM   #28
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Quote:
Originally Posted by 14chriscov14 View Post
The fermentation process has slowed down tremendously. Is that a bad thing or does it always slow down 2 1/2 weeks into it
While it is variable on Temp, yeast, etc, 2 1/2 weeks is ok/normal.
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Old 02-21-2013, 01:03 AM   #29
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I have a batch started right now also, I used 3lbs/gallon (6 gallons), got fresh strawberries for $2/lb at the one market by my house (grown in mexico, works for me) My initial was 1.083 when I added the yeast (24 hours after everything else), that was 1/23. 1/31 I was down to 1.003 already and swapped to a carboy off the fruit. My berries were bleached out and pretty well "dead". I used a potato masher to press them.

I am 4 weeks in as of yesterday and my airlock bubbling has slowed to the point I can't see anything. I am sure if I stared long enough I would .

Just trying to share hopefully help you out, I've definitely asked a ton of questions lately.

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Old 02-21-2013, 12:14 PM   #30
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Its not to late to throw more strawberries in there to boost the nose and flavor especially while you still have some yeast working. WVMJ

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Originally Posted by wburns View Post
I have a batch started right now also, I used 3lbs/gallon (6 gallons), got fresh strawberries for $2/lb at the one market by my house (grown in mexico, works for me) My initial was 1.083 when I added the yeast (24 hours after everything else), that was 1/23. 1/31 I was down to 1.003 already and swapped to a carboy off the fruit. My berries were bleached out and pretty well "dead". I used a potato masher to press them.

I am 4 weeks in as of yesterday and my airlock bubbling has slowed to the point I can't see anything. I am sure if I stared long enough I would .

Just trying to share hopefully help you out, I've definitely asked a ton of questions lately.

Will


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