Strawberry wine

[Redpappy]

back in February I did a 1 gal strawberry wine. I didn’t use enough sugar and ended with about 8% wine. I used 4 lbs of strawberries, and 2 lbs of sugar. I’ve been reading that I should have an orange color on my drink. Instead of orange I’m getting a clear/ orange tint liquid. I do taste some tartness of strawberry.

Receipe, from memmory is 4 lbs strawberry, 2 lbs sugar.. notes are bad and list the receipe I was following I can not find.

I do think the tartness is from the strawberries that I used. My question is how to duplicate, but get more strawberries flavor and less tartness to it.

My guess is to use more strawberries ( such as 8 lbs) and ad$ sugar to get the abs I want. But not sure how to get ride o& the tartness. And get a reddish color.

 

[Seamonkey84]

Strawberries they aren’t overly acidic, you can use upwards of 6-8lbs per gallon, and then just enough water water to dissolve the sugar and cover the fruit to get it started. I did a batch that way, then ended up adding more strawberries during secondary, it’s a nice rosè color, and smells almost like a daiquiri still. Use good tasting frozen strawberries or ones you picked yourself. The store bought “fresh” ones are picked before they’re ripe so they have time to be shipped and sold, frozen are picked when they are ripe.

 

[Blacksmith1]

The bitter may be the seeds. What you don't mention is how long the berries sat in your must. As I understand it if they sit too long they impart a bitter taste.

 

[Seamonkey84]

Oh yea! Don’t blend them and don’t leave it in for more than 10 days.

 

[Mason Vedders]

Anyone have some advice for me. My batch of strawberry wine seems to be petering out too early. I used 12 lbs sugar, 8 lbs frozen strawberries that i'll swap for another 8 lbs in a couple days, citric acid, yeast nutrient, and Montrachet yeast. (5-6 gallons). fermentation picked up good the first 3 days but has drastically slowed down. I know I am being very impatient but just thought i would ask around as this is my first strawberry batch.

 

[Mason Vedders]

The bitter may be the seeds. What you don't mention is how long the berries sat in your must. As I understand it if they sit too long they impart a bitter taste.

Anyone have some advice for me. My batch of strawberry wine seems to be petering out too early. I used 12 lbs sugar, 8 lbs frozen strawberries that i'll swap for another 8 lbs in a couple days, citric acid, yeast nutrient, and Montrachet yeast. (5-6 gallons). fermentation picked up good the first 3 days but has drastically slowed down. I know I am being very impatient but just thought i would ask around as this is my first strawberry batch.

 

[Blacksmith1]

check the SG with your hydrometer. It may have just done its thing