John
I make a strawberry every year and without going into recipe details ( I
use about 20 lbs for 5 gals Imp). Some years I make it into a dry sparkling
wine with a lot of effort -- and it is eventually very good.
Anyway on to the colour factor.
Two years ago I added a red wine concentrate (oh gosh where are my
records) -- from a 1 gallon wine kit type thingy --- to the must, before I
adjusted the sugar to the level I wanted. The end result in bulk looked a
bit dark but the glass "look" after a year was great -- a slightly darker
than rosé look to it without effecting the flavour at all.
An additional point -- I have always found that the strawberry flavour is
very intense and I have never made strawberry wine in total fruit. I have
also found that my strawberry wines are probably better ( for me anyway)
during their second year after initial fermentation. I always ferment to
total dryness.
When drinking I also prefer to cool the wine rather than to chill it --
about 1/2 to 1 hr in the fridge and without being too cold the strawberry
bouquet is quite delicious -- for me anyway -- my younger son & his wife
disagree ( but they tend to be wine snobs!)

Hope this is useful to you!

--
Trevor A Panther
In South Yorkshire, England
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"J Dixon" > wrote in message
...
> 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
> > >
> > >
> >
> >
>
>