hey everyone i am attempting to make a strawberry wine and i was
wondering what is the best way to extract the flavor. this will be my
first wine to make from scratch and i was just hoping to find some
advice. thanx everyone
al

If you are using frozen strawberries the juice will simple run out .You can
also use a pectic enzyme which enhances fruit flavour extraction as well as
controlling pectin!

--
Trevor A Panther
In South Yorkshire, England
Remove "PSANTISPAM" from my address line to reply.
All outgoing mail is scanned by Norton
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"Al Davis" > wrote in message
om...
> hey everyone i am attempting to make a strawberry wine and i was
> wondering what is the best way to extract the flavor. this will be my
> first wine to make from scratch and i was just hoping to find some
> advice. thanx everyone
> al

Al,
I make strawberry every year and cant make enough of it for the family
and friends. A couple of tips for you- as Trevor eluded to it is helpful to
freeze the strawberries before you start. Also take all of the greens off
BEFORE you freeze as they are a real pain to get off slimy frozen
strawberries. I then put all of the strawberries in a nylon straining bag
before mashing them up. At this point I add acid blend, tannin, nutrient and
warm water (some use hot, some cold, and others none at all for various
reasons and preferences). I like to use at least 5 lbs of berries per gallon
of wine minimum. Adjust your sugar(I use cane, some use brown sugar- but the
taste is not to my liking) and let it sit overnight. If you didn't use real
hot water you can add the Pectin enzyme at this point, otherwise add it the
next day when you pitch the yeast. I also double check the sugar level the
next day before it gets fermenting along as the sugar levels tend to come up
after a day or so, you have to watch you don't add too much sugar from the
get go. Give it a stir and mush it about daily for however long you want to
keep it in the primary (usually around 5-7 days or so). Pull up the bag and
let it drip for a couple of hours to get the rest of the juice out.
I don't recommend pressing the berries for a couple of reasons. One is
the fine fruit particles that will end up in your wine making it a pain to
rack and clarify and could lead to a hydrogen sulphide problem, and the
other is the little tiny seeds on the berries that are Tannic and bitter. I
use roughly the same method for Raspberry wine particularly the draining
only part. Once transferred to the secondary try to keep light off the wine
as it is prone to bleaching. I also limit my sulphite use in the Strawberry
as I think it bleaches some of the color out of the wine. HTH
John Dixon
"Al Davis" > wrote in message
om...
> hey everyone i am attempting to make a strawberry wine and i was
> wondering what is the best way to extract the flavor. this will be my
> first wine to make from scratch and i was just hoping to find some
> advice. thanx everyone
> al

Al,
I make strawberry every year and cant make enough of it for the family
and friends. A couple of tips for you- as Trevor eluded to it is helpful to
freeze the strawberries before you start. Also take all of the greens off
BEFORE you freeze as they are a real pain to get off slimy frozen
strawberries. I then put all of the strawberries in a nylon straining bag
before mashing them up. At this point I add acid blend, tannin, nutrient and
warm water (some use hot, some cold, and others none at all for various
reasons and preferences). I like to use at least 5 lbs of berries per gallon
of wine minimum. Adjust your sugar(I use cane, some use brown sugar- but the
taste is not to my liking) and let it sit overnight. If you didn't use real
hot water you can add the Pectin enzyme at this point, otherwise add it the
next day when you pitch the yeast. I also double check the sugar level the
next day before it gets fermenting along as the sugar levels tend to come up
after a day or so, you have to watch you don't add too much sugar from the
get go. Give it a stir and mush it about daily for however long you want to
keep it in the primary (usually around 5-7 days or so). Pull up the bag and
let it drip for a couple of hours to get the rest of the juice out.
I don't recommend pressing the berries for a couple of reasons. One is
the fine fruit particles that will end up in your wine making it a pain to
rack and clarify and could lead to a hydrogen sulphide problem, and the
other is the little tiny seeds on the berries that are Tannic and bitter. I
use roughly the same method for Raspberry wine particularly the draining
only part. Once transferred to the secondary try to keep light off the wine
as it is prone to bleaching. I also limit my sulphite use in the Strawberry
as I think it bleaches some of the color out of the wine. HTH
John Dixon
"Al Davis" > wrote in message
om...
> hey everyone i am attempting to make a strawberry wine and i was
> wondering what is the best way to extract the flavor. this will be my
> first wine to make from scratch and i was just hoping to find some
> advice. thanx everyone
> al

by frozen strawberries do u mean the concetrate or the whole strawberries.


"pinky" > wrote in message .uk>...
> If you are using frozen strawberries the juice will simple run out .You can
> also use a pectic enzyme which enhances fruit flavour extraction as well as
> controlling pectin!
>
> --
> Trevor A Panther
> In South Yorkshire, England
> Remove "PSANTISPAM" from my address line to reply.
> All outgoing mail is scanned by Norton
> Anti Virus for your protection too!
> "Al Davis" > wrote in message
> om...
> > hey everyone i am attempting to make a strawberry wine and i was
> > wondering what is the best way to extract the flavor. this will be my
> > first wine to make from scratch and i was just hoping to find some
> > advice. thanx everyone
> > al

Whole strawberries!

--
Trevor A Panther
In South Yorkshire, England
Remove "PSANTISPAM" from my address line to reply.
All outgoing mail is scanned by Norton
Anti Virus for your protection too!
"Al Davis" > wrote in message
om...
> by frozen strawberries do u mean the concetrate or the whole strawberries.
<snip><snip>

Al,
Ideally you would go out and hand pick only the best fruit you could
get, but I realize that is not always practical. Either way do not use any
questionable fruit (rotten, moldy etc.)
"Al Davis" > wrote in message
om...
> by frozen strawberries do u mean the concetrate or the whole strawberries.
>
>
> "pinky" > wrote in message
.uk>...
> > If you are using frozen strawberries the juice will simple run out .You
can
> > also use a pectic enzyme which enhances fruit flavour extraction as well
as
> > controlling pectin!
> >
> > --
> > Trevor A Panther
> > In South Yorkshire, England
> > Remove "PSANTISPAM" from my address line to reply.
> > All outgoing mail is scanned by Norton
> > Anti Virus for your protection too!
> > "Al Davis" > wrote in message
> > om...
> > > hey everyone i am attempting to make a strawberry wine and i was
> > > wondering what is the best way to extract the flavor. this will be my
> > > first wine to make from scratch and i was just hoping to find some
> > > advice. thanx everyone
> > > al

Al Davis wrote:
> hey everyone i am attempting to make a strawberry wine and i was
> wondering what is the best way to extract the flavor. this will be my
> first wine to make from scratch and i was just hoping to find some
> advice. thanx everyone
> al

I made a passable strawberry wine from jam. Got the recipe from googling.

Tastes like strawberries and everything, although a little sweet.

--
Martin:
"For a minute there, you bored me to death."
VTR1000 Firestorm
TDR250 http://ukrm.net/BIKES/Yamaha/tdr250.html
martin dot smith nine zero three at ntlworld dot com

Al Davis wrote:
> hey everyone i am attempting to make a strawberry wine and i was
> wondering what is the best way to extract the flavor. this will be my
> first wine to make from scratch and i was just hoping to find some
> advice. thanx everyone
> al

I made a passable strawberry wine from jam. Got the recipe from googling.

Tastes like strawberries and everything, although a little sweet.

--
Martin:
"For a minute there, you bored me to death."
VTR1000 Firestorm
TDR250 http://ukrm.net/BIKES/Yamaha/tdr250.html
martin dot smith nine zero three at ntlworld dot com