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

On Jul 7, 7:46*am, mhorlick wrote:
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

For smaller fermentors, try a bakery, they should have smaller plastic
pails for things like honey.

Smaller wine bottles - new ones at winemaking supply stores, recycled
from restaurants that carry dessert wines.

Pp

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

Hello Mike -

I use 5 3/4 lb per imp gal batch. Metja Roate recipe, turned out superb in
1964, and again in 2007.

Just picked and froze enough for three more batches on the weekend.

I started fermenting in a 20 l stainless steel cooking pot, then found
some 2 gal plastic ice cream buckets (25 cents apiece at a dairy bar). The
large size Vintner's nylon strainer bag fits nicely on both to keep pests
out.

mhorlick wrote:

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

Rossi "jug" wines come in a 4-liter glass jug suitable for making 1-gallon
(actually a little bit larger) batches. Around here just about every grocery
store seems to stock these. You can also buy empty 1-gallon jugs mail-order
from wine supply places, but with shipping they will probably end up costing
as much as the Rossi, and they don't come pre-filled with wine. :-)

Utopia in Decay
http://home.comcast.net/~kevin.cherkauer/site

Kevin Cherkauer


"mhorlick" wrote in message
...

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?

On Jul 7, 1:35*pm, pp wrote:
On Jul 7, 7:46*am, mhorlick wrote:





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

For smaller fermentors, try a bakery, they should have smaller plastic
pails for things like honey.

Smaller wine bottles - new ones at winemaking supply stores, recycled
from restaurants that carry dessert wines.

Pp- Hide quoted text -

- Show quoted text -

Hi,

Thanks for the info. Tried once at a bakery but they only had too
small buckets/pails. Will keep in trying.

Regards,

Mike

On Jul 7, 10:46*am, mhorlick wrote:
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

Freezing will release the juice quicker, I never use hot or boiling
water. You should pick up some pectic enzyme too and follow the
instructions, every vendor is a little different.

If you call a few local restaurants I'm sure one of them will sell jug
wines and would be happy to set aside the 3 and 4 liter bottles if you
pick them up in a timely fashion. They work well, just don't fill
them more than 2/3's full when you ferment on pulp.

As to the 375's they sell them at Presque Isle Wine Cellars in the
States but most of those bottles come from Canada so a local
winemaking shop should be able to sell you a case of 24.

Joe

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

On Jul 8, 5:56*pm, Joe Sallustio wrote:
On Jul 7, 10:46*am, mhorlick wrote:





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

Freezing will release the juice quicker, I never use hot or boiling
water. *You should pick up some pectic enzyme too and follow the
instructions, every vendor is a little different.

If you call a few local restaurants I'm sure one of them will sell jug
wines and would be happy to set aside the 3 and 4 liter bottles if you
pick them up in a timely fashion. *They work well, just don't fill
them more than 2/3's full when you ferment on pulp.

As to the 375's they sell them at Presque Isle Wine Cellars in the
States but most of those bottles come from Canada so a local
winemaking shop should be able to sell you a case of 24.

Joe- Hide quoted text -

- Show quoted text -

Thanks all for the info. I will check out with some restaurants and
the winemaking shop.

Joe, with frozen fruit, do you just simply defrost and then add the
sugar water at any temperature it's at?

Finally, I am a bit surprised that people use 5 to 6 pounds of
strawberries to make 1 gallon of wine. I imagine that the more fruit
you put into the recipe the fuller in taste it would be. The "Joy of
Home Winemaking" has a recipe for strawberries using 4 pounds, on Jack
Keller's web site his recipes call for 3 to 3 1/2 lbs.

Regards,

Mike

From what I've read on that web site, it seemed to me like one of the
implicit goals of many of the recipes is to make fruit wines that taste as
much like grape wines as possible. A lot of the recipes seem to be something
like 1/8 fruit juice and 7/8 water.

I think it is a matter of taste. Personally if I wanted every wine I made to
taste like a grape wine, I would make only grape wine. It would simplify
things a lot. Since I am interested in discovering new flavors, I usually
use 100% fruit juice and no water, whatever I am making. So far I have not
been disappointed (well, except for that one orange juice experiment :-),
but of course YMMV. (And I haven't yet tried that 100% blackberry juice
batch I started last summer. ;-)

Utopia in Decay
http://home.comcast.net/~kevin.cherkauer/site

Kevin Cherkauer


"mhorlick" wrote in message
...

Finally, I am a bit surprised that people use 5 to 6 pounds of
strawberries to make 1 gallon of wine. I imagine that the more fruit
you put into the recipe the fuller in taste it would be. The "Joy of
Home Winemaking" has a recipe for strawberries using 4 pounds, on Jack
Keller's web site his recipes call for 3 to 3 1/2 lbs.

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.

--

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

On Jul 10, 1:00*am, "Kevin Cherkauer" wrote:
From what I've read on that web site, it seemed to me like one of the
implicit goals of many of the recipes is to make fruit wines that taste as
much like grape wines as possible. A lot of the recipes seem to be something
like 1/8 fruit juice and 7/8 water.

I think it is a matter of taste. Personally if I wanted every wine I made to
taste like a grape wine, I would make only grape wine. It would simplify
things a lot. Since I am interested in discovering new flavors, I usually
use 100% fruit juice and no water, whatever I am making. So far I have not
been disappointed (well, except for that one orange juice experiment :-),
but of course YMMV. (And I haven't yet tried that 100% blackberry juice
batch I started last summer. ;-)

Utopia in Decayhttp://home.comcast.net/~kevin.cherkauer/site

Kevin Cherkauer

"mhorlick" wrote in message

...

Finally, I am a bit surprised that people use 5 to 6 pounds of
strawberries to make 1 gallon of wine. I imagine that the more fruit
you put into the recipe the fuller in taste it would be. The "Joy of
Home Winemaking" has a recipe for strawberries using 4 pounds, on Jack
Keller's web site his recipes call for 3 to 3 1/2 lbs.

Hello Kevin,

Very interesting. By using 100% juice do you get the SG that you want?
I was thinking that I should get to 1.08-1.10 before adding other
ingredients and then yeast (I'm just going with what I read on the
web).

I haven't tasted anything other than grape wines except for a
blueberry mead and honestly I am not sure I was able to taste the
blueberries in that one. Of course, I am no expert. I would like to
get other opinions on whether using more than the usual 2-4 pounds of
fruit per gallon produces a "better" wine ( a wine that tastes more of
the fruit but not an alcholic fruite juice).

Regards,

Mike

On Jul 10, 7:56*am, mhorlick wrote:
On Jul 10, 1:00*am, "Kevin Cherkauer" wrote:





From what I've read on that web site, it seemed to me like one of the
implicit goals of many of the recipes is to make fruit wines that taste as
much like grape wines as possible. A lot of the recipes seem to be something
like 1/8 fruit juice and 7/8 water.

I think it is a matter of taste. Personally if I wanted every wine I made to
taste like a grape wine, I would make only grape wine. It would simplify
things a lot. Since I am interested in discovering new flavors, I usually
use 100% fruit juice and no water, whatever I am making. So far I have not
been disappointed (well, except for that one orange juice experiment :-),
but of course YMMV. (And I haven't yet tried that 100% blackberry juice
batch I started last summer. ;-)

Utopia in Decayhttp://home.comcast.net/~kevin.cherkauer/site

Kevin Cherkauer

"mhorlick" wrote in message

...

Finally, I am a bit surprised that people use 5 to 6 pounds of
strawberries to make 1 gallon of wine. I imagine that the more fruit
you put into the recipe the fuller in taste it would be. The "Joy of
Home Winemaking" has a recipe for strawberries using 4 pounds, on Jack
Keller's web site his recipes call for 3 to 3 1/2 lbs.

Hello Kevin,

Very interesting. By using 100% juice do you get the SG that you want?
I was thinking that I should get to 1.08-1.10 before adding other
ingredients and then yeast (I'm just going with what I read on the
web).

I haven't tasted anything other than grape wines except for a
blueberry mead and honestly I am not sure I was able to taste the
blueberries in that one. Of course, I am no expert. I *would like to
get other opinions on whether using more than the usual 2-4 pounds of
fruit per gallon produces a "better" wine ( a wine that tastes more of
the fruit but not an alcholic fruite juice).

Regards,

Mike- Hide quoted text -

- Show quoted text -

No, you will need to add sugar to get to normal sg levels.

As for the 100% juice, fruit often has much higher acid than grapes
and water is used to bring it to more normal levels. Plus the acid
doesn't precipitate out like some tartaric acid does during grape
fermentation. So it's often a balancing act between flavour intensity
and taste, particulary if you aim for drier wines.

Check out Ben Rotter's page if you're interested in this discussion:
http://www.brsquared.org/wine/

Pp

Mike,

I am somewhat of a minimalist in winemaking, in that if it was too much
work, I would find a different hobby that was more fun. So my approach tends
to minimize the work involved. :-) I do not measure SG. However, I do use a
rule of thumb to calculate the total amount of sugar I need to add to a
batch to get an alcohol content that is in the normal ballpark for most
wines (e.g. 9-11%). Since each batch I make is only four liters, if I screw
something up, it is not a major disaster.

Most of the wine I make is done using frozen juice concentrates from the
grocery store. (I know -- many readers are now cringing in shock and
horror....) I find several advantages to this, such as:

-- The juice is already sterilized at the "factory"
-- The pectin has already been "enzymed" because sellers of juice
for drinking at breakfast have just as much motivation to deliver
a sparkling clear product as winemakers do. With no effort on my
part (i.e. no pectic enzyme, no fining) the wine almost always comes
out crystal clear
-- Lots of different juices to choose from, with no special trips to
make or orders to place
-- One can mix and match a few different juices to create even more
different blends
-- The exact sugar content is already conveniently listed on the label
(in grams, no less, which is just what I want)
-- If I want, I can easily make the wine that is even more intense than
100% juice simply by adding more cans of concentrate than needed to
reconstitute it officially to 100% juice

So, I use the rule of thumb that 2g of sugar produces roughly 1g of alcohol,
and one cup of granulated sugar is approximately 200g. In a 4L batch, then,
each 80g of sugar will produce roughly 1% alcohol (40g) in the final
product. I just add up what's already in the juice (six servings per can
times whatever grams of sugar per serving) and then figure out how much more
sugar to add to get a final alcohol level that is in the ballpark.

For a "100% juice" wine, I use three cans of frozen concentrate per 4L
batch. (This is actually slightly less diluted, i.e. slightly juicier, than
it should be for official reconstitution, as 4L will not quite hold 9 cans
of water on top of the 3 cans of juice.) For something heavier, you can use
four or five cans of concentrate and less added sugar (though with five you
have to make sure it's not a juice that already has a very high sugar
content or you might end up with too much sugar). For something lighter,
just use two cans and more added sugar.

How juicy the final product tastes is largely determined by how long it is
aged. The longer the aging, the more like wine and the less like fruit juice
it tastes. For example, after about a year of aging, a wine made from
Welch's White Grape Peach concentrate (which also contains apple juice)
tastes pretty much like a regular white grape wine, but with a faint hint of
peach in the background that you wouldn't have in a pure grape wine.

If you are a connoisseur attempting to hit a very specific flavor, acidity,
alcohol content, etc. in the end product, obviously my approach would not be
for you. But if you are more interested in having fun while discovering new
flavors and making wines that are all perfectly drinkable, though not 100%
predictable, which is where I'm coming from, then perhaps you might give it
a try. Total effort per batch for me is probably less than an hour of labor
from beginning to end. (I ferment it in the 4L jug, rack into other 4L jugs,
and just call the final racking my "bottling" -- no corking to mess with. It
just stays in the 4L jug.)

Aging is the real key. Drink one of these wines before its time and it will
be pretty acidic. :-)

Utopia in Decay
http://home.comcast.net/~kevin.cherkauer/site

Kevin


"mhorlick" wrote in message
...
On Jul 10, 1:00 am, "Kevin Cherkauer" wrote:

Hello Kevin,

Very interesting. By using 100% juice do you get the SG that you want?
I was thinking that I should get to 1.08-1.10 before adding other
ingredients and then yeast (I'm just going with what I read on the
web).

I haven't tasted anything other than grape wines except for a
blueberry mead and honestly I am not sure I was able to taste the
blueberries in that one. Of course, I am no expert. I would like to
get other opinions on whether using more than the usual 2-4 pounds of
fruit per gallon produces a "better" wine ( a wine that tastes more of
the fruit but not an alcholic fruite juice).

Regards,

Mike

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.

--

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