I've made some kit wine with FPAC's and wondered why you would want to add
grape juice to the wine. But I could see were it would be beneficial to
fruit wines. Think I'll give it a try with the last Peach and Apricot
harvest. Thanks.

"Tom" wrote in message
. ..
I use 25 lbs avg for fruit wine. Then I add an F_PAC.
FPAC is concentrated flavor. Start with 5 lbs of strawberries (get them
frozen in the whse stores). You can do this on the stove. SLOWLY bring
heat up LOW so fruit can "mash" with a spoon. DO NOT BOIL or you can get
jelly. When you see juice coming out you will get a great smell. Take
"mash" and using the back of a spoon press it through a food strainer
leaving the pulp in another one. Repeat till fruit is gone from fry pan. I
use 5# min for strawberry wine. after you have the "juice" run it through
again leaving seed and pulp behind.
Now you need "simple syrup" that's a 2 to 1 mix sugar to water I think you
know how to do that.
Add Strawberry to wine and also add more Sorbate so fermentation don't
start 1/2tsp.
Stir, taste, then start to add simple syrup to "taste' for sweetness.
let it sit 3-4 weeks and rack and as necessary for clear wine.
this is the short version..
Good luck,
Join a Wine Club in your area you would be surprised who is making wine.

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Home of the
MOON RIVER BREWERY
and
DELANCO VINEYARDS
"Mark_OK" wrote in message
...
What is your method for making a "F-Pack"?



"Tom" wrote in message
...
4# would barely make 1 gallon Strawberries have alot of water. When I
make Strawberry wine I use 25-30 #in primary for 6 gallons THEN I make a
"F-PAC" ( 5-10# )for flavor before bottling.

Tom

--

Home of the
MOON RIVER BREWERY
and
DELANCO VINEYARDS


"mhorlick" wrote in message
...
Hi,

Since it is now strawberry season around my neck of the woods
(Montreal, Quebec) I froze 4 pounds of strawberries over the week-end
to be used within a couple of months to make wine.

I read somewhere that defrosting fruit helps extract the flavour of
the fruit and is actually better than using fresh fruit (your opinion
here) but is there a preferred way to defrost fruit for wine making?

Should I just put in primary fermentator and add very hot/boiling
sugar water or would it be better to have the frozen fruit first sit
in the fridge or on the counter and let it defrost slowly there? Does
it make a difference?

Also, I was wondering if anyone could suggest where I can find
smaller primary fermentators than the 5-6 gallon ones at the wine
supply store?

Since I would like to make 1-3 gallon batches I really don't need
those big buckets (and my wife would be more annoyed with me if I had
a bunch of big buckets around the kitchen)?

Lastly, I would like to find out where I can find smaller wine bottles
(375ml or less) when it comes to bottling? I like to savor the wine
and give some out to family and good friends but a gallon isn't that
large and I want to make it last

Any advice would be much appreciated.

Thank you,

Mike