Ratio needed

[Krich1031]

I have a 3 gallon pot I got from ave or and wanted to make a wine from strawberries. How much water, sugar, and pounds of strawberries would I need to have a good abv of wine? I was going to try using 1 1/2 gallon of water then add maybe 6 pounds of sugar to dissolve. Then add the fruit. To see how much room would be left for more water to be added. I also have to think about the yeast cap rising.

 

[Krich1031]

I have a 3 gallon pot I got from ave or and wanted to make a wine from strawberries. How much water, sugar, and pounds of strawberries would I need to have a good abv of wine? I was going to try using 1 1/2 gallon of water then add maybe 6 pounds of sugar to dissolve. Then add the fruit. To see how much room would be left for more water to be added. I also have to think about the yeast cap rising.

I got from VEVOR it’s a distillation pot

 

[Erik the Awful]

I have no experience with using a distillation pot to make wine.

I do know that it's going to depend on how much strawberry you have, what yeast you use, and your preference for sweet versus dry. Typically, I make 5 gallon batches of wine. 8-10 gallons of frozen fruit yields maybe 3-4 gallons of juice. I'll put it in primary fermentation, and once the cap drops I'll transfer it to secondary. Usually I'll have about 3 gallons after removing the sediment, so I end up topping off with water, and I add 8 cups of sugar for each gallon of water. If I can guesstimate the proper amount of water, I'll simmer the water on the stove while adding the sugar so that it dissolves. After it cools I'll add it to the carboy. I use Lalvin EC-1118 yeast because of its temperature tolerance, but a side effect is a high ABV - it usually tops out around 17%. At each racking I sample the wine to see if I need to add sugar when topping off the carboy.

 

[bernardsmith]

You could reasonably discount the amount of sugar available from strawberries. You will need too add about 2 lbs of table sugar to make a gallon of liquid (whether water or juice) for every gallon in your carboy to make a wine with a starting gravity of 1.090 which then has the potential for a 12% ABV wine. That said, I would argue that if you want a wine to TASTE of strawberries you need about 10 lbs of berries for every gallon. You also want to ferment with tannins and acids if you want the wine to bottle fire engine red and not strawberry blond/e Absent these two ingredients in the primary fermenter all the color will fall out of the fruit.