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I just transferred my cherry / strawberry must to the secondary fermenter. This recipe consists of 2lbs of frozen strawberries, 1lb of frozen cherries, and 1-12oz can of 100% White Grape juice concentrate. I have two concerns with topping-up with water: 1) there seems to be a lot of lees at the bott...

I'm currently in the primary fermentation stage of a strawberry and cherry wine (one gallon) made from frozen fruit. The fruit is currently in two muslin bags and is fermenting nicely, but I've noticed a few strawberry seeds float to the top. I obviously do not want any seeds (or any other foreign o...

John, you rock...thanks for the help!

One more question. I'm going to sweeten this batch of wine. Most of everything I've read says to add the potassium sorbate and the sugar syrup then immediately bottle. Will the potassium sorbate cause a precipitate to form? Would it be wise to keep the wine in the secondary for a week or so, filter,...

I'm getting ready to prepare a batch of wine and I have a question about yeast. I recently found a couple UNOPENED packages of yeast in the fridge. These yeast packets were in a Ziploc bag and have a "best if used by" date of February 2009. They have been in the fridge for the past 12 mont...

How early in the fermentation process can you add oak beans?

I always add the tannin powder to the must before primary fermentation begins, and the finished wine seems to lack body. If I add the same amount after secondary fermentation is complete, as opposed to before primary fermentation, will this help increase the body?

jason

What type of Lalvin or Red Star yeast do you recommend for a sweet, fruit wine?

I'm going to attempt to make my first sweet wine from strawberries, cherries, and concentrated 100% white grape juice. All the recipes I've seen call for tannin. Why should tannin be added to a sweet wine? Won't the tannin give the wine the same mouth-feel of a dry red? What will the wine taste like...

Why is it necessary to add potassium sorbate AND one campden tablet at bottling? I assumed that one or the other would be sufficient.

Also, what type of Red Star or Lalvin yeast do you recommend for this strawberry wine?

jason

Great! Thanks for the info.

2nd question: I've heard the word "decant" before, but I've never known the definition...could you help me out with this one?

Thanks again!
jason

I bottled a dry (S.G. = 0.990), red wine about 2 months ago. While in the carboy, and when the S.G. reached 0.990, I let the wine sit for about 3 more weeks until I was sure no more sediment would be formed. Prior to bottling, I added pot meta at the rate of 1/4 tsp per 5 gal. I stirred-in the pot m...

Yeah, that's kinda what I thought...just wanted to make sure.

Thanks!

Looks good, thanks!
Only one thing though:

"...Press fruit pulp add added pressed juice to secondary..."

What exactly do you mean by this?

Does anybody have any ideas or recipes for wine made from fresh or frozen strawberries? I've never made wine from fruits other than grape concentrates, so any help would be appreciated.

Thanks!
jason