jkpq45
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- Mar 22, 2009
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I'm venturing into the whole fruit wine arena... sort of.
Bought 15 lbs frozen, sliced strawberries at Sam's Club this afternoon. Combined with enough water (maybe 6 quarts) to make 5 gallons of must. I added a dose of pectic enzyme and campden (for a must of 5 gallons) and will pitch either lalvin 1122 or 1118 in the morning. Here's the questions:
1. Did I add enough water to extract the fruit juice from the fruit? It's not a lot of water, but certainly a lot of fruit, maybe 3.5-4 gallons of (loose) volume in my 7 gallon fermenting bucket.
2. What the hell is my SG? I have no idea as, I'm sure, no sugars were extracted from the fruit right away. What should I expect?
3. I plan to follow a daily/bi-daily regiment of punching down the fruit once the yeast has been pitched. I'm okay as long as my punch-down device is sanitized, right?
4. Do I need to add table sugar to the mix? I guess the answer depends on #2 above, I'm shooting for above 8% alcohol on this one, and have no time frame on which it needs to complete.
5. Any general advice on using this much fruit? I've never dealt with such a large fruit:fluid ratio.
Thanks for your help!
jkpq45
Bought 15 lbs frozen, sliced strawberries at Sam's Club this afternoon. Combined with enough water (maybe 6 quarts) to make 5 gallons of must. I added a dose of pectic enzyme and campden (for a must of 5 gallons) and will pitch either lalvin 1122 or 1118 in the morning. Here's the questions:
1. Did I add enough water to extract the fruit juice from the fruit? It's not a lot of water, but certainly a lot of fruit, maybe 3.5-4 gallons of (loose) volume in my 7 gallon fermenting bucket.
2. What the hell is my SG? I have no idea as, I'm sure, no sugars were extracted from the fruit right away. What should I expect?
3. I plan to follow a daily/bi-daily regiment of punching down the fruit once the yeast has been pitched. I'm okay as long as my punch-down device is sanitized, right?
4. Do I need to add table sugar to the mix? I guess the answer depends on #2 above, I'm shooting for above 8% alcohol on this one, and have no time frame on which it needs to complete.
5. Any general advice on using this much fruit? I've never dealt with such a large fruit:fluid ratio.
Thanks for your help!
jkpq45