tinned strawberry wine

[delboy]

Made up four gallons of strawberry wine

16 cans of tesco's tinned strawberries (25p each)
4 Kilos of sugar (62p each)

Drained the juice into the fermenter and then mashed all the strawberries before adding them also.
Dissolved the sugar in boiling water and added that, topped up to 4 gallons with water.

I'll be adding the following when its cooled to room temp.

7 teaspoons pectolase
2 teaspoons of tannin
12 teaspoons of citric acid
3 teaspoons of yeast nutrients

1 activator packet of wyeast rudsheimer wine yeast.

If this comes out nice i'll be delighted considering how cheap it is to make.

[Horden Hillbilly]

I like the look of that delboy, keep us informed of it's progress if you would be so kind.

[delboy]

Just took a hydrometer reading of this its 1100, which should ferment out to something like 14.8 % . I have 21 litres in the fermenter at the moment, i might have to add a few more to bring the gravity down a bit.

[lockwood1956]

Tinned strawberries make yummy wine, your alcohol content needs to be around 9-11% too much alcohol isn't good for a light style wine like strawberry.

I make quite a bit of this, usually adding two tins strawberries, 1 kilo sugar, 2-3 tsp Citric acid (i test acid and adjust accordingly~) and 1/2 tsp wine tannin per gallon

makes a lovely fruity rose..taken prizes with it.

I also use Strawberries in syrup....not the strawberries in juice, it just turns out a little fruitier.

hope this helps
regards
bob

[delboy]

Tinned strawberries make yummy wine, your alcohol content needs to be around 9-11% too much alcohol isn't good for a light style wine like strawberry.

I make quite a bit of this, usually adding two tins strawberries, 1 kilo sugar, 2-3 tsp Citric acid (i test acid and adjust accordingly~) and 1/2 tsp wine tannin per gallon

makes a lovely fruity rose..taken prizes with it.

I also use Strawberries in syrup....not the strawberries in juice, it just turns out a little fruitier.

hope this helps
regards
bob

I've seriously overshot the mark on this one, must be because i used 4 cans of strawberries to the gallon.
If i dilute it down to 25 L that'll be closer to 12 %, can i still just throw some water in tonight when i go home?

[lockwood1956]

Cant see why not...as long as you adjust the acid sugar and tannin accordingly shouldn't be a problem, although the extra strawberries wont hurt I wouldn't think, I just get a really nice fruity wine with 2 tins to the gallon.

But maybe more tins to the gallon may be even fruitier?

hope this helps

regards
Bob

[mattfuzzy]

sounds nice, will have to try this one out, how long do you leave it till its really "drinkable"? or is it something you can drink right off after a week?
-matt

[lockwood1956]

It needs about 3 months to be drinkable

but its great after a year

regards
Bob

[delboy]

Looking for some advice, my tinned strawberry wine is down to 1012 (and tasting nice already i have to say). I was thinking this might be the time to strain the strawberry pulp out of the wine and into a new vessel, is it??.

Should i be adding crushed campden at this stage or is oxidation a non-issue yet because it hasn't finished fermenting??

Also i used some expensive wyeast rudsheimer yeast on this, can i simply capture some of the yeast for a later wine by collecting say a 1/2 litre of the wine now and put it into the fridge until required, or should after straining and letting it sit in a new vessel until completely fermented should i collect it from the settled layer in that vessel.

Any help would be appreciated.

[lockwood1956]

Looking for some advice, my tinned strawberry wine is down to 1012 (and tasting nice already i have to say). I was thinking this might be the time to strain the strawberry pulp out of the wine and into a new vessel, is it??.

Yes strain but don't squeeze too hard

Should i be adding crushed campden at this stage or is oxidation a non-issue yet because it hasn't finished fermenting??

No campden necessary at this stage, active ferment will protect it.

Also i used some expensive Wyeast rudsheimer yeast on this, can i simply capture some of the yeast for a later wine by collecting say a 1/2 litre of the wine now and put it into the fridge until required, or should after straining and letting it sit in a new vessel until completely fermented should i collect it from the settled layer in that vessel.

Careful here, I would only use the settled sediment from the second racking, to be sure not to get any gross lees (fruit pulp etc) in with the yeasties, as off flavours could develop.

With expensive yeasts it is probably better to prepare a starter and only use half of it, topping the original Starter up with some sugar and a little nutrient and saving till later

see here for all you need to know about starters and keeping them alive for an extended period

http://www.winesathome.co.uk/forum/showthread.php?t=908

hope this helps
regards
bob

[delboy]

many thanks lockwood

[Jimberbob]

My good lady has expressed an interest in making this wine, can I ask what size tin do you buy your strawberries in? Many thanks.

[delboy]

My good lady has expressed an interest in making this wine, can I ask what size tin do you buy your strawberries in? Many thanks.

I was using normal baked bean size cans of tescos strawberries 25p each i think.

[lockwood1956]

Yes, standard UK soup/bean tin size (they are around 411 grams......I think)

[Jimberbob]

Cheers lads, I'll be having a bash at this today.