A pal gave me a can of Strawberry puree for making wine. The catch is the label's gone and I have no instructions. Anyone know a web source that will tell me how to use this? or else, anyone know what to do with it. I have fermenters, carboys, suphons, wine yeast, airlocks, thermometers, wine conditioner, campden tablets, clarifiers and almost everything else I need, just need direction.
I would prefer to make it as natural-like as possib;e with few sulfites, if any and as few chemicals as possible. Any help will be appreciated.
Oh, also got an instrument for measuring SG, also with no instructions. Anyone can tell me hoe to use it to measure abv%? Or is that laso in the homedistillers.org site?
Web Resource for Winemaking Step by Step?
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Web Resource for Winemaking Step by Step?
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This might be a good place to start!
http://winemaking.jackkeller.net/" onclick="window.open(this.href);return false;" rel="nofollow
Old, but lots of info!
http://winemaking.jackkeller.net/" onclick="window.open(this.href);return false;" rel="nofollow
Old, but lots of info!
Thanks. Sounds like our Uncle Jesse!Jaeger wrote:This might be a good place to start!
http://winemaking.jackkeller.net/" onclick="window.open(this.href);return false;" rel="nofollow
Old, but lots of info!
Do not speak- unless it improves on silence.
if its a can specifically for makin wine then u need to figure if its for makin 1 gallon of final product or 5? then its normally just a case of put it all together, i usually put enough hot water into the fermentor for the sugar to disolve in, mix in the sugar well, add the concentrate then top up with cold water, then you need to add the yeast. put the bubbler in and leave it to ferment till its done
if its for wine then the use of campden tablets is optional but i would put one in after fermentation is finished to help guard against contams while racking and bottling. (if its all home made from fruits n just for wine i would use one at the initial stage to, but well before the yeast is pitched) if your thinking to distill this then dont use the campden tablets.
The amount of sugar depends how strong u want to make it and you can only make it as strong as your yeast can handle.
some examples of potential alcohol V's amount of sugar per gallon
10% - 1.7 lb (27 oz)
12% - 2lb (32 oz)
15% - 2.5lb (40 oz)
18% - 3 lb (48 oz)
obviously these figures are for sugar per gallon, if ur making 5 gallon then multiply the amount by 5.
if its for wine then the use of campden tablets is optional but i would put one in after fermentation is finished to help guard against contams while racking and bottling. (if its all home made from fruits n just for wine i would use one at the initial stage to, but well before the yeast is pitched) if your thinking to distill this then dont use the campden tablets.
The amount of sugar depends how strong u want to make it and you can only make it as strong as your yeast can handle.
some examples of potential alcohol V's amount of sugar per gallon
10% - 1.7 lb (27 oz)
12% - 2lb (32 oz)
15% - 2.5lb (40 oz)
18% - 3 lb (48 oz)
obviously these figures are for sugar per gallon, if ur making 5 gallon then multiply the amount by 5.
If its only a 1 gal. can, pesonally I wouldnt go any more than a 3 gal. batch so it will end up with good flavor.
I just started with 1/2 gallon +/- blackberrys and added enough water and sugar to produce 1 1/2 gal. must at 1.095s.g. (will get me around 12% alc.) in primarry. Racked to secondary one gal. & a wine bottle. The wine bottle of it I will use to top off the gallon when I rack again.
I just started with 1/2 gallon +/- blackberrys and added enough water and sugar to produce 1 1/2 gal. must at 1.095s.g. (will get me around 12% alc.) in primarry. Racked to secondary one gal. & a wine bottle. The wine bottle of it I will use to top off the gallon when I rack again.
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additives
Hi again Ginzo,
Tins with strawberry puree have preservatives in them that prevent them from going off. But these same preservatives prevent fermentation from taking place, so get the fresh un-eradiated strawberries from the store (if you see a few mouldy ones the chances are you are un-eradiated and ok)
Geoff
Tins with strawberry puree have preservatives in them that prevent them from going off. But these same preservatives prevent fermentation from taking place, so get the fresh un-eradiated strawberries from the store (if you see a few mouldy ones the chances are you are un-eradiated and ok)
Geoff
Re: additives
This time I am using frozen strawberries and they seem to be fermenting just fine. Whether the wine will be good will be another thing. Thanks.rkidtech wrote:Hi again Ginzo,
Tins with strawberry puree have preservatives in them that prevent them from going off. But these same preservatives prevent fermentation from taking place, so get the fresh un-eradiated strawberries from the store (if you see a few mouldy ones the chances are you are un-eradiated and ok)
Geoff
Do not speak- unless it improves on silence.