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• Strawberry wine free#

When wine is clear, it is ready for bottling. At this stage, you may also consider clarifying agents (SuperKleer, Gelatin, etc.) if the wine is still cloudy or aging materials like oak essence or chips are used to add tannin, or astringent, oak flavor. Repeat the racking process several times every 35-45 days to achieve maximum clarity, if desired. You should notice the wine clearing and sediment collecting on the bottom of the carboy. Store the wine in a dry, cool place for 35 to 45 days to allow further stabilization. When siphoning wine, make sure the wine that needs to be racked is higher than the new, sterilized, vessel. Go by the “thumb rule”-there should not be any empty space beyond the length of your thumb from the opening of the carboy. Wine exposure to oxygen can oxidize the wine and cause spoilage. If transferring to a bucket, STERILIZE the carboy and refill with stabilized wine to the top (it is essential to fill the carboy to the top with no room for air), fit airlock and place in a cool area. Stir to de-gas the wine before final stabilizing and clearing. (Note: further fermentation will not occur after this step). Next, rack the rest of the wine, leaving dead yeast and sediment behind. Pour contents on the bottom of the bucket or carboy. Dilute the contents with some wine from your carboy. Stabilize the racked wine to the STERILIZED plastic bucket or carboy, and add stabilizer (potassium metabisulfate and potassium sorbate). Remember temperature controls the rate of fermentation, cool temperature will extend days required for fermenting your wine or stop the process prematurely leading to problem wine. When the wine is ready, proceed to stabilization. You should taste the wine to find the dryness or sweetness level that is desired. Allow fermentation to continue longer if needed for desired dryness. Monitoring: Check S.G.: if 0.990-0.996 the wine will be dry, if 1.000 it will be medium- sweet, if greater than 1.000 it will be a sweet wine. Although yeast activity will decrease as the fermentation process proceeds, the process will continue on in this phase. Once the vigorous fermentation has subsided, rack to the secondary fermentation vessel, a one gallon carboy or jug, gently press the fruit to extract remaining wine, and fit the airlock with bung in the opening. Continue to monitor the yeast activity (bubbling, foaming, etc.) that is most active in this stage. Stir once in the morning and once in the evening. ***Place primary fermenter with lid lightly on (can use a cheese cloth or clean hair net over bucket) and in a location, that is 65-75 Degrees Fahrenheit.Ĭonsistent stirring: Stir gently twice daily for 5 minutes. and temperature in a log will be helpful especially if you would like to duplicate your results next season. Next, measure and record the Specific Gravity and temperature to establish a fermentation starting point. Pour yeast mixture into bucket and stir gently. Add an equal part of juice to the hydrated yeast mixture and let stand for 15 minutes. Bubbling or increase in mixture size is a good sign of rehydration. Stir contents of yeast packet into warm water and be sure to break up any clumps. This water is to not exceed 104 degrees Fahrenheit.

Strawberry wine free#

Yeast Hydration and primary fermentation: in a large cup add 4 ounces of warm chlorine free water.

Stir in all other ingredients except yeast.

Keeping all pulp in straining bag, tie top and place in primary. Wash and drain the berries using nylon straining bag (or press), mash and strain juice into primary fermenter. Remove any stems, leaves and foreign matter (bugs). Pick berries when they are fully ripened but not moldy. Contaminated equipment can ruin the quality of the juice and the ending product. Helpful hint: make sure all equipment (i.e. A thermometer and brewing belt may be used to monitor and control temperature. Primary fermenter, stirring spoon, hydrometer, straining bag, siphon tubing kit, 1 gallon carboy or jug, an airlock and bung. ***Note that 1 pack of yeast would be enough for 6 gallons. This recipe makes a 1 gallon batch, If a larger batch is desired, all ingredients will scale proportionately.