I was thinking of doing a strawberry this weekend. Any certain amount of
time for the freezing process? Or just as long as it gets frozen solid, it
is enough?

"Dar V" > wrote in message
...
> Adam,
> I do use a straining bag. after you add the boiling water, allow the must
> to cool before adding the pectic enzyme - just stir it in the must, it
will
> break down the fruit. Please do as Ray suggests, to stir the must and
punch
> down the bag twice a day during fermentation. Just an added note, I have
> found that freezing certain fruits and then allowing then to defrost
before
> making the wine, helps the fruit break down even more and gives you more
> juice/taste. It seems to work very well with Rhubarb, pumpkin,
> strawberries, and cranberries. Good-luck.
> Darlene