Strawberry Wine: Batch #23

[brandonjonesVW]

Bottled mine last night into 2 750ml bottles, 3 12oz bottles and 1 quart jar.

SWBMO & I killed the quart jar last night. Amazing flavor, not overly sweet with a smooth warming sensation after a few glasses. Definitely going to make a 5 gallon batch of this.

The color is still pretty red, more of an orange red.

 

[Simon123]

Sounds good! Let us know what happens next. :rockin:

 

[Lcasanova]

When did you start yours? I think I started mine in August or September, I can't remember though. Hopefully I get around to bottling it this weekend!

 

[ruggierm1]

Quick question. I started a 1 gallon batch in July. Been aging since then. Did you backsweeten? If you did, what did you use?

 

[Lcasanova]

Quick question. I started a 1 gallon batch in July. Been aging since then. Did you backsweeten? If you did, what did you use?

I don't think I am going to backsweeten. I'd say taste it first, it may not need anything

 

[brandonjonesVW]

I started mine October 25th. For as young as it is, I have no problem drinking this. You shouldn't need to sweeten, I think it has just the right amount without being overly-sweet.

 

[Simon123]

Sometimes I love mine a bit more sweet than usual.

 

[Lcasanova]

Just bottled mine today!

The smell is right on and awesome. The color is a bit orange in the glass/bottles. The mouthfeel is excellent, it's not thin like my past wines have been (thanks golden raisins, I think) but the taste is slightly bland. You get a hint of the strawberries but not a whole lot and there is no alcohol bite.

Since I was drunk when I pitched the yeast, I forgot to take an OG so I have no idea how strong this is. I think I'll try it again. Same recipe except with twice the amount of strawberries maybe.

 

[brandonjonesVW]

Mine is bursting with strawberry flavor. How did you prep the strawberries? Did you use pectic enzyme?

 

[Lcasanova]

I chopped them up, froze and thawed them twice. I used pectic, I think that's why it turned out so clear.

 

[brandonjonesVW]

As I understand it, the pectic enzyme helps with clarity as well as breaking down the fruit, extracting as much as you can from them. When I pulled everything out of primary, there was no color left to the strawberry mush.

You're correct about the mouthfeel from the raisins. I'm excited to see how my variation of Ed's Apfelwein turns out with golden raisins in it.

 

[Lcasanova]

...You're correct about the mouthfeel from the raisins. I'm excited to see how my variation of Ed's Apfelwein turns out with golden raisins in it.

Why didn't I think of that maybe for my next batch after this Christmas Spice one.

 

[Buildmark]

Anybody try oaking the wine with oak chips?

this sounds so good, I may try a 1 gal batch myself to see if I like strawberry wine. I don't believe I have ever tried that flavor.

 

[Buildmark]

after 7 days it says after removing fruit and straining, it says to rack to secondary on the camden tablets.

From my understanding, camden tablets make an unfriendly environment for yeast and you do that when you want to stop/slow fermenting.

Is that what the intention is here? To stop fermenting after 7 days? Or am I missing something? I have always done wine from kits so this would be my first regular wine other than meads.

 

[jkpq45]

Wine yeast will do fine in a campden environment--that's to prevent wild yeast growth and oxidation. It's basically so I can be lazy in my racking and not mind if I pick up a bubble or two--no oxidation here!

 

[Buildmark]

That's good to know. I guess I learn something new everyday.

 

[Will319]

Not to revive an old thread but the recipe posted here is fantastic. If anyone is looking for a good simple strawberry wine this is it. I have made about 30 gallons of this and it has become an annual tradition. The last batch I did I let bulk age one year and back sweetened to 1.008.