strawberry wine

[ozzyslasher1970]

i'm a novise beer brewer and i do plane to brew some wine at some point.i did manige to get my hands on some strawberry wine at the senicca wine fest in watkins glen ny. that was a great time first time i wined all day and no one cared LOL. anyway your vid was informative i'll keep your vid in mind when i get around to wine making thanks and keep up the good work.

[onioncasserole]

Have you ever had any trouble with clearing the strawberry wine?

[abdn1988]

Hi,

I am trying out your apricot wine recipe, all seems to be going good so far.

I was just wondering what is the author's name of your recipe for this strawberry wine, is it "admin" or "wineman"?

Cheers

[bradmacaroon]

Thanks for the last response. I am brewing some white wine from concentrate but I am thinking it might be as bodiless as some of the red wine I have brewed also from concentrate (search Utube "white wine concentrate" to see it cooking). I'd like it not to be thin, what would you suggest? I am considering planting some grape vines this year. Thanks again.

[wykedtube]

I would try one of three things. chopping up some dried grapes (rasiens saltanas that type of thing). Adding in a stocking, make sure they have been via campden tablet.

Get a better concentrate, the stuff I use is great. never needed to add anything. make sure you are using the correct varity of concentrate. eg from a supermarket will not be as good as chardonay concentrate.

lastly try blending with a fuller bodied wine after ferment finished.

[bradmacaroon]

Because you are including raisins, how do you account for the additional sugar? My guess is that that the initial hydrometer reading will not account for the additional sugar, so do you create a very dry wine mix so the yeast is forced to consume the sugar in the raisins? Would you include raisins in white wine to incease body? Thanks again for the vids and sharing your info.

[wykedtube]

initial hyd reading will not take into account all the sugar in the raisins. however they were chopped squashed and had boiling water pured over them to help release the sugar. so the al content may not be entirely accurate, i prefer to have to much al, as too little shortens shelf life. all my wines i try to ferement to complete dryness then add sugar later to sweeten. you could do the same for white wine, unless it is a grape white wine in which case it will not be necessary.