I agree with Paul, I use brown sugar sometimes but only rarely. It can
overpower other tastes and my understanding is that molasses is even
stronger.

All may not be lost though. Is your wine dry? Most country wines do not
taste like the fruit they are made from if they are dry. You may need to
sweeten it up a bit to get the fruit character to come back. But let it age
a bit first. Also, if you do sweeten it, be sure to use the proper amount
of sorbate and sulfite to stabilize it.

Ray

"Paul E. Lehmann" > wrote in message
...
> Chris wrote:
>
> > I just made my first batch of strawberry wine using a vintners harvest
> > kit,
> > and followed the directions on the side of the can except
>
> Unless you have previously experimented by altering the directions on the
> can, then you can not expect to get the desired results. Brown sugar and
> molassas sound like pretty drastic changes to the directions. I recommend
> that you first follow the direcitons, sample the results after some aging
> and THEN on the next batch if you want to experiment, you will have a
> baseline upon which to judge.
>
>
> > instead of 7
> > Lbs of white sugar, I used 5 Lbs of white sugar and 2 Lbs of brown
sugar.
> > In
> > addition, I added 12 oz of molassas. I let it ferment for about 1 week
> > in the primary, and 3 weeks in the secondary.
> >
> > When I racked the wine this afternoon, there was no strawberry flavor at
> > all, only yeast and alcohol. Is this normal? How long will it have to
> > age before any of the strawberry flavor comes through?
> >
> > Thanks,
> >
> > Chris.
>