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I made a small strawberry wash 4 days ago. Right now, its tasting like strong wine, its actually pretty tasty too. I am going to distill it tomorrow.

Would it work if I reuse the strained off stuff(cap, debris from the strawberries) in another wash to get it going without yeast? I used regular ol' bakers yeast.

noobstiller wrote:I made a small strawberry wash 4 days ago. Right now, its tasting like strong wine, its actually pretty tasty too. I am going to distill it tomorrow.

Would it work if I reuse the strained off stuff(cap, debris from the strawberries) in another wash to get it going without yeast? I used regular ol' bakers yeast.

Yup. Has your wash finished fermenting? I have observed when my fruit washes have finished fermenting all the solids and junk sink to the bottom. I then syphon the wash and rack it for a few days. To the lees I add more sugar and water to the desired S.G and it sets merrily on its way to another wash.
It is hard not to want to get to the distilling stage quickly when your starting out, but if you rack the wash for a couple of days a lot of sediment will settle out.

Yea, i going to rack it for about 4 days then collect the sediment and start another wash.

I collected the bigger stuff last night and started another wash which is already going strong, hella activity.

Do you have to worry about all the little strawberry seeds? I know it's minimal just thought I'd ask.

CoopsOz wrote:Do you have to worry about all the little strawberry seeds? I know it's minimal just thought I'd ask.

i dont worry, they strain out after fermenting.

I made 4 washes with the strained stuff of the first one. All of them are going wild! crazy activity all night and day.

CoopsOz wrote:Do you have to worry about all the little strawberry seeds? I know it's minimal just thought I'd ask.

My father-in-law was like that. He'd be really handy here.


The old bastard was to tight to pass a strawberry pip

I was referencing the content of the seeds. I've read that it is important to remove the seeds when fermenting other types of fruit....I think.

CoopsOz wrote: I was referencing the content of the seeds. I've read that it is important to remove the seeds when fermenting other types of fruit....I think.

oh, never heard of that being a problem.

pits and seeds do contain arsenic and give that bitter almond taste
but I do not know about strawberry's I would thank their to small to worry
about maybe strain what you can out

CoopsOz wrote: I was referencing the content of the seeds. I've read that it is important to remove the seeds when fermenting other types of fruit....I think.

Yes, there is information on the parent site, some for and against removal. It is under Preparing the wash/Fruit( I notice this has been updated to show Taters fruit wash recipe, to my mind the best one I have come across, Thanks Tater) I personally remove all the stems and seeds from the fruit before fermentation. Not so much for arsenic/cyanide considerations but more so because methanol is wood alcohol and I theorise that stems and seeds are considered woody. I have no proof and do not declare this the case, but I always endeavour to remove all the seeds and stems.

Sorry that should have read cyanide not arsenic my bad

they are de-stemmed fresh frozen strawberries. methanol doesnt necessarily have to come from wood.

this strain simply cant be stopped!

i forgot to turn the heater on, so it was cold for about 18 hours, but 2 hours after returning heat it once again thrives. I am thinking about taking the stuff from the next wash and doing one big one(5gal)

Word of advice...dont take a sealed lid off a wash. I thought it was near done fermenting, so i took the lid of a wash. It erupted with a explosion of fruit that smelled good at least.

my room smells like wine now. There is fruit all over the place.