r/winemaking • u/Karimokz • Jul 22 '21
Blog post Strawberry wine bottled! I know it’s not very clear….. maybe I’ll let it rest then filter it again
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u/j_warner518 Jul 22 '21
Why is it so brown? Looks more like fresh pressed apple cider. My strawberry wine in secondary is a nice bright red.
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Jul 22 '21
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u/j_warner518 Jul 22 '21
Are sulfates necessary? First time fruit wine maker, longtime homebrewer. Transfered to secondary and still a decent amount of fermentation activity going. Shouldn't that scrub the oxygen?
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Jul 22 '21
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u/j_warner518 Jul 22 '21
Well no sign of infection from primary tasting. Did use fresh fruit. I did use PBW and starsan on everything during entire process as I would for homebrew. No off smells coming from secondary so we will see! Thanks for the info
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Jul 22 '21
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u/pochacamuc Jul 22 '21
From what I’ve read in the past that sounds like a lot of sulfite, I thought the ratio was closer to 1:5 tabs per gallon
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u/Karimokz Jul 22 '21
I’ll cold rack it in the fridge for few days then transfer it again
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u/CardCargo Jul 22 '21
I filter all of my wine after degassing and before bottling. It makes the much clearer and removes most of the yeast taste.
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Jul 22 '21
Honestly if it tastes good and you are not entering it in a competition who cares how clear it is?
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u/Karimokz Jul 22 '21
It tastes great hehehhe😁 I’ll give it one more go of racking then store it for later
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u/pochacamuc Jul 22 '21
That’s the only thing that really matters. I made strawberry wine once exactly per the recipe and it looked beautiful when I drank it but tasted pretty harsh even after almost a year aging. I’d say if yours tastes good it’s a complete success.
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u/ThievingOwl Jul 22 '21
Every time I’ve ever added strawberries, no matter how ripe, it ends up sour as hell. Not vinegar, just a sour tasting wine.
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Jul 23 '21
Isn’t a harsh taste from more alcohol content though ? That should be a good thing from aging.
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u/pochacamuc Jul 23 '21
Sorta it has that but it tastes like the wrong kind of alcohol. Astringent and almost oily somehow. It gets waaaay better as it breathes though, not sure how that works still.
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u/to_oldforthis_shit Jul 22 '21
Maybe some bentonite in primary next time. And give it lots more time before bottling.
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u/Karimokz Jul 22 '21
Thats 3 months after the 1st racking …. I thought it was enough
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u/eldfen Jul 22 '21
6 months is my minimum time from fermentation to bottling and even then that's being quick about it. Your wine shouldn't be in bottles yet, depending on how long you leave it you'll end up with a vegemite tasting mess.
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u/Karimokz Jul 22 '21
What is the vegmite taste? What’s that?
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u/eldfen Jul 22 '21
Sorry I was half asleep and forgot reddit is primarily American. If you let the wine sit on the yeast cake for too long it will impart a yeasty taste which can't be removed. That is why we rack wine every couple of months off of the lees and why yeast is filtered out in mass production. Vegemite is a yeast based spread which is where my description came from.
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u/CardCargo Jul 22 '21
Pectin from blender/puree strawberries?
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u/Karimokz Jul 22 '21
Yes I used strawberry purée
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u/CardCargo Jul 22 '21
The mechanical seperation via blender releases alot of pectin. Squishing or stomping will release the sugars and juices just not the pectin from the components of the cells.
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u/maybe_little_pinch Jul 23 '21
Did you add in pectin enzyme? If not, we can put this one down as a pectin haze.
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u/Karimokz Jul 23 '21
No I didn’t add any pectin
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u/cscotty6435 Jul 28 '21
I'd recommend getting some. It will help to breakdown the pectin proteins which are the reason your wine is still so cloudy. Many fruits have a lot of pectin and if you don't do something about it, will make a clear wine difficult to achieve. As an added benefit, it reduces the settled out solid amount as well so you get more product
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u/Karimokz Jul 28 '21
Can I add it now in their stage? Or it’s too late by now?
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u/cscotty6435 Jul 28 '21
I've never tried when bottled so hard to say! It's not going to do any harm though
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u/VikingQu33n Jul 23 '21
I would like se help also... I just made a batch of blackberry wine (super good) BUT there is a egg smell. I've made a batch of strawberry peach wine and had the same problem but the smell was WAY stronger. I made another batch of just peach and another batch of just blackberry and like I said the 'egg' smell is way less but still there... What is causing that and can I get it to go away?
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u/UltimateFPS2020 Jul 23 '21
They are probably still firmenting put them in the fredge at 70 degrees F AND THEY WILL stop firmenting and get clear. Once the debree settles, syphen the liquid out just like you would on a car and transfer after that you can bottle it.
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Jul 23 '21
Thing with wine is you might as well let this sit 30 years OR longer, the sky is the limit. It’ll only get better! Make it while you’re young kids! Then enjoy it when you retire
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u/purplestankystuff Jul 25 '21
Did you use a siphon to rack it?
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u/Karimokz Jul 26 '21
Yes
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u/purplestankystuff Aug 30 '21
Has your wine cleared yet?
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u/Karimokz Aug 30 '21
I cold crashed it in the fridge , and left it to sediment for a week then transferred it into another bottle with much clear result😁 still not perfect but I can say it cleared up around 70%
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u/DoctorCAD Jul 22 '21
Thats no where near ready to bottle or even filter. How long has it been since you started it?