Dar,
I bought half from a berry farm, and the other half I picked myself and
all are very ripe. I use 5 lbs+ per gallon and put them in a straining bag.
I have used the hot water method in the past with no complaints, but I plan
on using just warm water this time as it seems a bit fruitier. I always try
to freeze the berries first to help break them down and aid extraction. I
think that you have to be cautious not to over press or "grind up" the seeds
on the strawberrries to avoid the bitterness I think Rick is alluding to. So
I just mush up the berries in the bag and give it a kneeding type squeeze
and stir daily until I pull the berries out. Much like my raspberry I dont
wring the bag out, but rather let it drip out for a few hours and then toss
it. As a general rule I make an acid correction on all of my fruit wines to
the area of .65 TA.
In regards to the color- it isn't a problem per se, I just think a
bright red like the raspberry would be more appealing than the off red rusty
color I end up with. It looks as red as could be in the carboy, but in a
glass it just doesn't carry the color as well. Likely I wont add any
artificial coloring, but as always I am interested in other's experiences
with things I haven't tried yet. I haven't seen an appreciable difference in
the color from hot or cold extraction, so I am moving more towards the cold
side for now.
John Dixon


"Dar V" > wrote in message
...
> 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
> >
> >
>
>