Hi, im a homebrewer (beer) and yesterday i begun in the winemaking process,
and since is strawberry season i decided to go for it
i read articles and recipes to understand the process and my kids help me out by crushing the berrys with their feet, they have so much fun doing it
heres what i put in to make 5 gal batch:
18 lbs strawberrys
6 lbs plain sugar
5 crushed campden tablets
3 tsp of Acid blend (tested the acidity with a titration kit to raise it to .60)
since i want a aproximate resulting alcohol wine of 10%, i calculate and have a 17.2 brix
i didn't find in my LHBS the Pectyn Enzyme and forgot to buy Grape Taninn!!
im a little worried about this to last ingredients and i know is specially for clarifiying and aging it,
what do you think? what should i expect??
tonight i put in some yeast nutrient and the yeast
thanks!
and since is strawberry season i decided to go for it
i read articles and recipes to understand the process and my kids help me out by crushing the berrys with their feet, they have so much fun doing it
heres what i put in to make 5 gal batch:
18 lbs strawberrys
6 lbs plain sugar
5 crushed campden tablets
3 tsp of Acid blend (tested the acidity with a titration kit to raise it to .60)
since i want a aproximate resulting alcohol wine of 10%, i calculate and have a 17.2 brix
i didn't find in my LHBS the Pectyn Enzyme and forgot to buy Grape Taninn!!
im a little worried about this to last ingredients and i know is specially for clarifiying and aging it,
what do you think? what should i expect??
tonight i put in some yeast nutrient and the yeast
thanks!