Greg Cook wrote:

> I have done some taste trials with this year's strawberry batch. I do find
> that if it is sweetened to semi-sweet or more, the strawberry flavor really
> shines. As I usually drink dry wines, I was trying to make a dry strawberry
> -- it has an ok flavor as a dry wine, but as I mentioned -- a little funky.
> I will definitely sweeten this one up and offer it to my friends! Now, I
> just need to find something to help me with the color . . .

I heated my strawberry must to about 70C for about half an hour or so
and then did my adujustements and such, much in the way Jack describes
the Poteet winery's method for doing strawberry wine... the colour is
akin to a light pinot noir actually... I should take a picture of it
sometime.

--
charles

"Once ... in the wilds of Afghanistan, I lost my corkscrew, and we were
forced to live on nothing but food and water for days."
- W.C. Fields