This recipe is from my first attempt at making wine and is adapted from one in Home Winemaking by Jack Keller.
I am currently making this wine, so this post will be updated from time to time.
- Primary Fermentation Vessel
- pH Meter
- TA Test Kit
- 3 ½ lbs Frozen Strawberries
- 1 lb 12 oz sugar
- Yeast – Lalvin EC1118
- Put frozen strawberries into a fine-mesh style straining bag, tie-closed, and then put in primary.
- Allow to come to room temperature and then mash.
- Extract 1 cup juice and measure SG (record as Initial SG).
- Calculate target SG.
- Bring 2 quarts water to a boil and thoroughly dissolve sugar in it. Allow to dissolve completely. Pour over mash in primary to juice.
- Add water to make 1 gallon.
- Allow to rest for 12 hours (to cool below 85F)
- Measure SG, PH and TA
- Adjust SG (take 1 cup juice from primary, slightly warm and dissolve sugar adjustment to raise)
- Adjust PH/TA by adding Acid
- Take 1 cup juice from primary. Dissolve yeast nutrient in it and then add to primary. Stir well.
- Add 0.2 g potassium metabisulfate and stir well.
- Cover primary and wait 12 hours.
- Prepare Yeast starter.
- Add pectin enzyme, and stir to completely dissolve. Wait 12 hours.
- Add yeast to primary.
- Twice daily punch down straining bag
- Once SG drops below 1.003, rack into secondary.
- Take bit of juice, add campden tablet, then into secondary.
- Add airlock and let rest for at least 30 days.
I’m aiming for a semi-dry wine.
- TARGET SG = 1.095
- Semi-Dry Red
- TA 5.0 – 6.0 (g/l)
- PH 3.3-3.4
- SG 1.000 – 1.003
- Alcohol Content ~ Target 12% – 13%
Log of activities
- 2022-APR-05: Measured SG 1.020, Removed straining bag
- 2022-APR-06: Measured SG 1.010, Transferred to secondary