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