I think that it should probably be frozen solid for a day or so. I've used
fruits which have been frozen for a month or longer. Come to think of it
though, it is Friday already, so you might not have time if you want to do
it this weekend. It is up to you.
Darlene

"Adam Lang" > wrote in message
...
> 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
>
>