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Okay since this is my first blog post I figure I’ll start this off with my a bit of an explanation. Up until this point I have always made wine at home from kits. I have had great success doing this and have noticed, like everyone else, that the more money and time you spend on your kit the better it will be. Now, with he help of this message board, I am beginning to try my hand at making a small batch of wine from scratch. Through this board I have been directed to many different resources on winemaking and have found them to be incredibly useful. Anyway enough of that yesterday January 23rd 2010 I started my first experiment in wine making. I went to Jack Kellers website and found a recipe I thought might work for a beginner. “Frozen Strawberry Wine” Now I did end up straying from the original recipe a bit because I didn’t have certain ingredients available to me. Like the citric acid which I substituted fresh lemon juice for. Also I could not find Welch’s 100% grape juice concentrate so I used an organic concord grape juice and upped the sugar. When all was said and done at the end of Day 1 I had an SG of 1.092 and I put in my yeast and called it a night. The next morning I woke up to find the must happily bubbling away!! So far so good! Now I realized this is just the first step in a very long process but I am very excited to see it going so well. I cannot wait to start another batch and as soon as my primary fermenter is empty I plan on finding another Jack Keller recipe. Thats all for now.
WineNot's Blog
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Sounds pretty good. I have made strawberry wine many many times, sometimes from frozen sometimes from fresh, depends on price. I never made it with grape concentrate, just adjusted everything to use just the berries. It makes a good dry wine. Good luck keep us posted.
Good for you :-) do keep us posted, I would love to know how it turns out.
winenot,
i have made strawberry wine from concentrate 2xs i drank the first one young at 2 months. hey i was broke. when i was pouring it out of a 3 liter jug i worked up the sediment. it tasted better. so i put swirled the jug a little and it was even better.
i have read about people leaving some fine lees, for flavor, and then stirring them every so often. maybe u can use this knowledge. maybe it better to just age it all…lol
Yea O was planning on leaving to age for quite a long time Probably 6 months to a year. We’ll see though right now I have a fairly good supply of wine in the house so it shouldn’t be a problem waiting for it. Also just a bit of an update I just racked it from the primary fermenter to my brand spanking new 1 gallon carboys, I ended up getting 1 full carboy and one that is about a third full. Should I find a smaller container for the carboy that is only one third full? or can I just leave it be?
No you need something smaller or fill it the rest of way with glass marbols.
Thanks for the quick response bob I moved it into a 1.5 litre wine bottle and it filled it nicely. Then I modified an airlock to fit and bingo! It’s doing just fine.
Winenot just so u know you can buy bungs to fit just about anything.
i guess u didnt read my first blog? u need a bottle top type to reduce the surface area so the air will touch a minimun amount of surface. i like to start out with more. i hate the marbles. cleaning, storing…
Amen The marbols come in handy every now and then ,but I stay away from them for the same reason, but I have one on I just had no choice. Not always going to spend time figureing things out and reracking a wine for no reason.
just racked my stawberry wine into a clean secondary, it was pretty harsh tasting yet, I’m hoping that it mellows, I started it in the primary on 1/6/10. I’m assuming that it should be harsh tasting at this point?
I find that using a baloon as an airlock is quiet effective
look in forum for thread bill.
I started a can of Brigalow Apple Cider first time I have tried it, started it yesterday Monday, in my shed as we are in Western Australia ambient temp now is between 19deg C and 30 deg C, after 24 hours the shed has a typical cider smell and the air lock is bubbling away, seems it will be OK at the end 6 to 10 days on the tin, will come back and let you all know.
brewster,
go to the forum lobby and start a thread. this spot is for winenot’s strawberry wine.