John,
Where are you getting your strawberries (pick your own, grocery store)? And
how to extract your color? And do you freeze your berries? The reason I
ask is that I'm in the midst of my third batch of strawberry wine using
Jack's recipe - I don't have any complaints about acid or color. I do add 1
can of frozen 100% Welch's grape juice to the recipe. My strawberries are
picked at a local farm, frozen, and then thawed to make wine. I do use hot
sugar water to extract color, which I know some do not like to do. I'm
currently picking my strawberries for my next batch which I'll make in the
fall.
Darlene
G'town WI
USA

"J Dixon" > wrote in message
...
> I'm getting ready to make this years Strawberry wine (a huge favorite
> request) and I was looking for differing opinions in regards to acid
> adjustment. Previously I have used Acid blend, but I was considering the
use
> of just Tataric Acid to eliminate the possibility of a Malolactic
> fermentation. A winemaker I respect indicated that he adds citric acid as
> part of his adjustment, but I am conscerned with stability issues with the
> citric. Anyone have any imput through experience?
> Also, I have considered the addition of a food coloring as I have not
> been that pleased with the coloration of my Strawberry wine in the past
> which has a yellowish oxidize color.(I know this is typical) Anyone have
> any thoughts on this so as to prevent any sediment fallout or other issues
> that I need to be concerned with, as I dont have much experience with
> tinkering with coloration. Is it a waste of time, or have others had good
> results. (typically I filter my Strawberry wine). As a final note does
what
> favorite yeast do you use that you have been pleased with- I have used
> Lavlin D-47 with good results, but have an open mind.
> Thanks,
> John Dixon
>
>