All Fruit Strawberry Wine

[The_Mad_Scientist]

Hello All,

I was hoping you can help a out a bit. Last month I was forturate enough to go strawberry picking and I now have about 80 lbs (yes that is right) hulled, washed, and frozen strawberries.

I have made strawberry wine before, last time was about 3 yrs ago.

This time I want to try and do an all fruit, with minimal water. I have read, and now cannot find, that when using all fruit that I need to keep close eye on the acid % of the strawberry liquor.

I have a few questions,

1. Anyone is willing to share with me there recipe for all fruit strawberry wine. Please
2. does anyone know what the acid % I should be shooting for with the liquor.
3. Is it beneficial to send the fruit though a food mill..to crush/extract only the juice?


Here is my basic Idea....
Crush/mill fruit to get to about 5 gal or so, add Pectic Enzyme, and campden....let sit 24hrs.....then the next day add yeast nutrient and add sugar(may use honey/sugar mix) to get to a hydro reading somewhere around 1.095 ish...looking to get about a 10-12% wine....I also plan on doing a large yeast starter to insure fast start up fermentation.

 

[novalou]

Hello All,

I was hoping you can help a out a bit. Last month I was forturate enough to go strawberry picking and I now have about 80 lbs (yes that is right) hulled, washed, and frozen strawberries.

I have made strawberry wine before, last time was about 3 yrs ago.

This time I want to try and do an all fruit, with minimal water. I have read, and now cannot find, that when using all fruit that I need to keep close eye on the acid % of the strawberry liquor.

I have a few questions,

1. Anyone is willing to share with me there recipe for all fruit strawberry wine. Please
2. does anyone know what the acid % I should be shooting for with the liquor.
3. Is it beneficial to send the fruit though a food mill..to crush/extract only the juice?

Here is my basic Idea....
Crush/mill fruit to get to about 5 gal or so, add Pectic Enzyme, and campden....let sit 24hrs.....then the next day add yeast nutrient and add sugar(may use honey/sugar mix) to get to a hydro reading somewhere around 1.095 ish...looking to get about a 10-12% wine....I also plan on doing a large yeast starter to insure fast start up fermentation.

I have done something similar with blue berries.

I juiced a some berries. I was able to test sugar with a hydrometer. I then did an acid test to get my TA. In my case the berries were 1.2% acid. I added 2 quarts of water to get my acid down to 1.0%. I chose this acid level because I plan on back sweetening.

Get your level of acid down to 0.7% if you are doing a dry strawberry.

 

[WVMJ]

We like to do 100% strawberry meads, 50 pounds of fruit, thaw in a big bucket, add pectinase and stir. You do not want to mill or smash strawberries, it only increases your sediment greatly. I like to let the fruit float around freely. Make at least 20% more must than you aim for for sediment. We transfer with a scoop into a straining bag over a collander into another bucket. DO NOT GORRILA squeeze the straining bag, just let it drip with a gentle pressing. I never worry about the TA of this juice, if you go around adding carbonate you are going to mess up the color and flavor in MHO. We prefer to backsweeten in the end with a little more honey or sugar depending on what you started with, you can either just balance the acids with the sweetness or drive it all the way to sweet. A very little bit of oak is also nice. WVMJ