At the local store they have canned strawberrys is a light syrup. Would
these be any good to make a strawberry wine out of?

"Stephen" wrote:

At the local store they have canned strawberrys is a light syrup. Would
these be any good to make a strawberry wine out of?

Check the other ingredients. Preservatives such as sorbate can make
fermentation difficult. If there are no preservatives listed, here is a
recipe:

15-1/2 ounce tin of strawberries
2-1/4 pounds sugar
1 tablespoon citric acid
1/2 teaspoon tannin
1 nutrient tablet
wine yeast
water to one gallon

Boil two quarts of water and dissolve the sugar in it, then put strawberries
into a plastic bucket and pour the boiling syrup over it. Allow to cool to
70ºF before adding acid, tannin, and depectiniser. Stir well, cover closely,
and leave in a warm place. Next day, stir, pour the whole into the
fermenting jar with the syrup from the can, and add yeast, nutrient, and
enough cold water to bring level of must to just below the shoulder of the
jar, leaving room for a "head". Fit air lock and leave in a warm place for
ten days, shaking jar daily to disperse pulp through liquid. Then strain
into a fresh jar, and top up to the bottom of neck with water. Ferment out,
racking and bottling as usual.

Can does not list any preserves. thank you for the recipe
"Negodki" wrote in message
...
"Stephen" wrote:

At the local store they have canned strawberrys is a light syrup. Would
these be any good to make a strawberry wine out of?

Check the other ingredients. Preservatives such as sorbate can make
fermentation difficult. If there are no preservatives listed, here is a
recipe:

15-1/2 ounce tin of strawberries
2-1/4 pounds sugar
1 tablespoon citric acid
1/2 teaspoon tannin
1 nutrient tablet
wine yeast
water to one gallon

Boil two quarts of water and dissolve the sugar in it, then put
strawberries
into a plastic bucket and pour the boiling syrup over it. Allow to cool to
70ºF before adding acid, tannin, and depectiniser. Stir well, cover
closely,
and leave in a warm place. Next day, stir, pour the whole into the
fermenting jar with the syrup from the can, and add yeast, nutrient, and
enough cold water to bring level of must to just below the shoulder of the
jar, leaving room for a "head". Fit air lock and leave in a warm place for
ten days, shaking jar daily to disperse pulp through liquid. Then strain
into a fresh jar, and top up to the bottom of neck with water. Ferment
out,
racking and bottling as usual.

They certainly would be good for making an OK wine and there have been
several books written specifically about this (CJJ Berry's "Winemaking with
Canned and Dried Ingredients").

As Negodki says, beware of preservatives that could inhibit initial
fermentation. Unlike Negodki's recipe, however, I would use a lot more than
just one fifteen and a half ounce tin of fruit - treat the weight of the
canned fruit as you would the fresh ingredients minus the juice - remember
that an average gallon of dry wine could contain up to 4 or 5 pounds of
fruit. If the syrup includes sugar take this as part of the final sugar
content you'll need to use - you may need a hydrometer but - hey - guesswork
is good!!


"Stephen" wrote in message
news:boknb.43973$Fm2.20484@attbi_s04...
At the local store they have canned strawberrys is a light syrup. Would
these be any good to make a strawberry wine out of?




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Actually, the recipe came from the book you mention. Strawberry has a lot of
flavour, and the single tin works well. Surprised me as well.

I agree that it is better to use a hydrometer than recipe to determine the
precise sugar addition.

"WorldsWorst" wrote in message
...
They certainly would be good for making an OK wine and there have been
several books written specifically about this (CJJ Berry's "Winemaking
with
Canned and Dried Ingredients").

As Negodki says, beware of preservatives that could inhibit initial
fermentation. Unlike Negodki's recipe, however, I would use a lot more
than
just one fifteen and a half ounce tin of fruit - treat the weight of the
canned fruit as you would the fresh ingredients minus the juice - remember
that an average gallon of dry wine could contain up to 4 or 5 pounds of
fruit. If the syrup includes sugar take this as part of the final sugar
content you'll need to use - you may need a hydrometer but - hey -
guesswork
is good!!


"Stephen" wrote in message
news:boknb.43973$Fm2.20484@attbi_s04...
At the local store they have canned strawberrys is a light syrup. Would
these be any good to make a strawberry wine out of?

On 10/27/03 8:20 PM, in article boknb.43973$Fm2.20484@attbi_s04, "Stephen"
wrote:

At the local store they have canned strawberrys is a light syrup. Would
these be any good to make a strawberry wine out of?



Well, I will say, so far, I have tried to make strawberry wine twice with
fresh berries. I am wholly unimpressed with both the flavor profile (tastes
funky for some reason) and the color (pale, brownish red). I suspect canned
(cooked and color-set, flavor-set) berries would make a more fruity
strawberry pie-like wine that would probably be an improvement over the
fresh berries. Anyone else with more experience that can offer some comments
and advice?

--
Greg Cook
http://homepage.mac.com/gregcook/Wine

(remove spamblocker from my email)

Greg,
I make strawberry wine just about every year and hands down it is the
most requested. I use between 5-6 lbs of fruit per gallon and usually try to
freeze it first and then add pectin enzyme later to aid in extraction (and
clarity). I find that it is best at less than 12% alc and finished
semi-sweet, although some have preferred it dry as well. I also noticed that
after about a year the fruit starts to show less and the alcohol taste
becomes more pronounced. The color of the wine is as you said brownish red
like a weak looking red wine that has oxidized, but it is not a fault. HTH
John Dixon
"Greg Cook" wrote in message
...
On 10/27/03 8:20 PM, in article boknb.43973$Fm2.20484@attbi_s04, "Stephen"
wrote:

At the local store they have canned strawberrys is a light syrup. Would
these be any good to make a strawberry wine out of?



Well, I will say, so far, I have tried to make strawberry wine twice with
fresh berries. I am wholly unimpressed with both the flavor profile
(tastes
funky for some reason) and the color (pale, brownish red). I suspect
canned
(cooked and color-set, flavor-set) berries would make a more fruity
strawberry pie-like wine that would probably be an improvement over the
fresh berries. Anyone else with more experience that can offer some
comments
and advice?

--
Greg Cook
http://homepage.mac.com/gregcook/Wine

(remove spamblocker from my email)

Hello,
I pick my strawberries from a strawberry farm, freeze them, and then make
wine. It comes out to be a very pretty deep red color, smells like
strawberries, and tastes very nice. I've never tried anything else.
Darlene

"Greg Cook" wrote in message
...
On 10/27/03 8:20 PM, in article boknb.43973$Fm2.20484@attbi_s04, "Stephen"
wrote:

At the local store they have canned strawberrys is a light syrup. Would
these be any good to make a strawberry wine out of?



Well, I will say, so far, I have tried to make strawberry wine twice with
fresh berries. I am wholly unimpressed with both the flavor profile
(tastes
funky for some reason) and the color (pale, brownish red). I suspect
canned
(cooked and color-set, flavor-set) berries would make a more fruity
strawberry pie-like wine that would probably be an improvement over the
fresh berries. Anyone else with more experience that can offer some
comments
and advice?

--
Greg Cook
http://homepage.mac.com/gregcook/Wine

(remove spamblocker from my email)

Greg Cook wrote:

Well, I will say, so far, I have tried to make strawberry wine twice with
fresh berries. I am wholly unimpressed with both the flavor profile (tastes
funky for some reason) and the color (pale, brownish red). I suspect canned
(cooked and color-set, flavor-set) berries would make a more fruity
strawberry pie-like wine that would probably be an improvement over the
fresh berries. Anyone else with more experience that can offer some comments
and advice?

Sure, if you check the archives for a thread by myself, titled "pure
strawberry plans" there is a lot of discussion about techniques. I ended
up making ~20 liters of wine with ~30 kilos of strawberries. I cheated a
bit and chapitalized with some strawberry syrup, but I set the colour of
the berries my warming them to around 60 or 70C for a bit before
fermenting the whole lot of them on the pulp for four days and then
pressed and topped up with some commercial rose' and it's been aging
since mid-july. The bouquet is nothing short of amazing. It still needs
to be prepared for bottling but the colour is quite rich as well and it
shows no browning you speak of either. Eventually I will put up a page
and share my notes and recipe. HTH

--
charles

"Once ... in the wilds of Afghanistan, I lost my corkscrew, and we were
forced to live on nothing but food and water for days."
- W.C. Fields

Hi Negodki - I thought the recipe looked familiar! Many of the recipes
CJJ's book call for just single tins of fruit - I've tried some of them and
they do seem a little thin and in need of body. However, as you rightly
say, strawberries are a very flavoursome fruit and maybe a single tin might
be enough. Some of the more modern books about canned fruit winemaking do
ask for a greater content of fruit and having tried these I feel that the
extra couple of tins is worthwhile (personal taste!!!) - you must also
remember that when CJJ wrote his book almost 40 years ago tinned fruit was
somewhat of a luxury in his native post war ration concious UK and was
probably quite expensive and in short supply!

Regards
"Negodki" wrote in message
...
Actually, the recipe came from the book you mention. Strawberry has a lot
of
flavour, and the single tin works well. Surprised me as well.

I agree that it is better to use a hydrometer than recipe to determine the
precise sugar addition.

"WorldsWorst" wrote in message
...
They certainly would be good for making an OK wine and there have been
several books written specifically about this (CJJ Berry's "Winemaking
with
Canned and Dried Ingredients").

As Negodki says, beware of preservatives that could inhibit initial
fermentation. Unlike Negodki's recipe, however, I would use a lot more
than
just one fifteen and a half ounce tin of fruit - treat the weight of the
canned fruit as you would the fresh ingredients minus the juice -
remember
that an average gallon of dry wine could contain up to 4 or 5 pounds of
fruit. If the syrup includes sugar take this as part of the final sugar
content you'll need to use - you may need a hydrometer but - hey -
guesswork
is good!!


"Stephen" wrote in message
news:boknb.43973$Fm2.20484@attbi_s04...
At the local store they have canned strawberrys is a light syrup.
Would
these be any good to make a strawberry wine out of?




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Checked by AVG anti-virus system (http://www.grisoft.com).
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You have to be careful with your expectations when fermenting any
fruit -- the result is usually very different than the taste of the
original fruit or juice. People who try my strawberry wine are always
surprised by it and make comments like "it's not at all what I would
have expected" but they generally enjoy it. I do too, but when I
eventually do it again I'll probably use more fruit and less sugar. I
basically followed Jack Keller's recipes but used a bit less sugar
because otherwise it would've come out at 15% abv (not sure why).
Anyhow, the bouquet is big and definitely has strong strawberry notes,
but it's really nothing like fresh strawberries or even most
strawberry-flavoured beverages.

Cheers,
Richard

Greg Cook wrote in message .. .
On 10/27/03 8:20 PM, in article boknb.43973$Fm2.20484@attbi_s04, "Stephen"
wrote:

At the local store they have canned strawberrys is a light syrup. Would
these be any good to make a strawberry wine out of?



Well, I will say, so far, I have tried to make strawberry wine twice with
fresh berries. I am wholly unimpressed with both the flavor profile (tastes
funky for some reason) and the color (pale, brownish red). I suspect canned
(cooked and color-set, flavor-set) berries would make a more fruity
strawberry pie-like wine that would probably be an improvement over the
fresh berries. Anyone else with more experience that can offer some comments
and advice?

I made 2 batches last year (10 gal total) and I have none left. It is quite
popular with my guests and friends. I made them from frozen strawberries
from a local grocery.
I pick a half of a bushel this spring to make wine, but my wife and I tried
them in a margarita and thus they were all used for that

--
Roger & Lynda

"Greg Cook" wrote in message
...
On 10/27/03 8:20 PM, in article boknb.43973$Fm2.20484@attbi_s04, "Stephen"
wrote:

At the local store they have canned strawberrys is a light syrup. Would
these be any good to make a strawberry wine out of?



Well, I will say, so far, I have tried to make strawberry wine twice with
fresh berries. I am wholly unimpressed with both the flavor profile
(tastes
funky for some reason) and the color (pale, brownish red). I suspect
canned
(cooked and color-set, flavor-set) berries would make a more fruity
strawberry pie-like wine that would probably be an improvement over the
fresh berries. Anyone else with more experience that can offer some
comments
and advice?

--
Greg Cook
http://homepage.mac.com/gregcook/Wine

(remove spamblocker from my email)

"Greg Cook" wrote in message
...

Well, I will say, so far, I have tried to make strawberry wine twice with
fresh berries. I am wholly unimpressed with both the flavor profile
(tastes
funky for some reason) and the color (pale, brownish red). I suspect
canned
(cooked and color-set, flavor-set) berries would make a more fruity
strawberry pie-like wine that would probably be an improvement over the
fresh berries. Anyone else with more experience that can offer some
comments
and advice?


I have done some taste trials with this year's strawberry batch. I do find
that if it is sweetened to semi-sweet or more, the strawberry flavor really
shines. As I usually drink dry wines, I was trying to make a dry strawberry
-- it has an ok flavor as a dry wine, but as I mentioned -- a little funky.
I will definitely sweeten this one up and offer it to my friends! Now, I
just need to find something to help me with the color . . .


--
Greg Cook
http://homepage.mac.com/gregcook/Wine

(remove spamblocker from my email)

Is it the pH? As I'm sure you know low pH will produce an unpleasant color.
If the pH is adjusted during or rather at the beginning of fermentation it
will make the color jump out like no bodies business. I'm not sure what ph
adjustment after fermentation will do. Why not give it a try on a bottle and
see what happens?

--
Regards,
Rex Franklin
"Greg Cook" wrote in message
...


"Greg Cook" wrote in message
...

Well, I will say, so far, I have tried to make strawberry wine twice
with
fresh berries. I am wholly unimpressed with both the flavor profile
(tastes
funky for some reason) and the color (pale, brownish red). I suspect
canned
(cooked and color-set, flavor-set) berries would make a more fruity
strawberry pie-like wine that would probably be an improvement over the
fresh berries. Anyone else with more experience that can offer some
comments
and advice?


I have done some taste trials with this year's strawberry batch. I do find
that if it is sweetened to semi-sweet or more, the strawberry flavor
really
shines. As I usually drink dry wines, I was trying to make a dry
strawberry
-- it has an ok flavor as a dry wine, but as I mentioned -- a little
funky.
I will definitely sweeten this one up and offer it to my friends! Now, I
just need to find something to help me with the color . . .


--
Greg Cook
http://homepage.mac.com/gregcook/Wine

(remove spamblocker from my email)

Greg Cook wrote:

I have done some taste trials with this year's strawberry batch. I do find
that if it is sweetened to semi-sweet or more, the strawberry flavor really
shines. As I usually drink dry wines, I was trying to make a dry strawberry
-- it has an ok flavor as a dry wine, but as I mentioned -- a little funky.
I will definitely sweeten this one up and offer it to my friends! Now, I
just need to find something to help me with the color . . .

I heated my strawberry must to about 70C for about half an hour or so
and then did my adujustements and such, much in the way Jack describes
the Poteet winery's method for doing strawberry wine... the colour is
akin to a light pinot noir actually... I should take a picture of it
sometime.

--
charles

"Once ... in the wilds of Afghanistan, I lost my corkscrew, and we were
forced to live on nothing but food and water for days."
- W.C. Fields