We used 5 gallons of apple juice from local farm - the specific gravity started at 1.05 and we added 3 cups of sugar to get specific gravity to 1.06

Day 9- specific gravity is 1.020 ready for racking into carboys - fit into 5 gallon and need to top off with a little water (40 oz) - they live in my guest shower for now

Jan 25 - Day 21 - The specific gravity is just above 1 at 1.001 - perfect and time to stop fermentation - also taste and sweetness to the tong is perfect so I am going to stop fermentation and rack

Jan 25 - Day 21 - First racking - you can see the dead yeast at the bottom of the carboy I left and will wash out

I add potassium sorbate to stop any further fermentation. Now I put them back in carboys and top off and let sit for a number of months

We started our one gallon of strawberry wine on Saturday jan. 4 at 6 pm . I used frozen strawberry bought from the store.

Here is the receipt I used. It is from a 1970 book the art of making wine by Anderson and hull. Making wine is an old science.

Here it is day 0- birthday Saturday jan 4 at 6 pm - with its sister blueberry wine made the same day

I also added Camden tablet crushed, 5 x acid blend (I was also making 5 gallon that I needed to be increased 5 x but this one gallon did not but I accidentally did 5 x acid) so I will need to test acid and compensate if necessary

I added the yeast directly to the bucket. At this moment I regretted not making a started yeast from the day before or hydrating it 30 minutes before - but I just added directly.

Day 1- Sunday - everything looks great the fermentation has clearly started as can be seen by the bubbles on top - I stir (also called punching down) two daily at this point

Day 2- Strawberry wine is fermenting and needs punched down daily now. Punching down is done by stirring it so the bubble or head on it does away.

Day 3 - jan 7 wend- I tested the specific gravity it is now at 1.055 - this is good the sugar are turning into alcohol and fermenting on schedule - I also tested the acid - tartaric acid is 0.4375 when fruit wine should be between .55-.65 according to the sheet that came with acid testing kit

Day 9- Monday jan 13- specific gravity is now just below 1.020 perfect for putting into carboys - here you can see I poured juice over mesh and took out strawberry pulp

Here are three happy bottles in carboys - I thought it was only 1 gallon but there was left over that I put in big vodka bottle and wine bottle - if you look closely you can see after less than an hour the yeast and pulp is settling with a clear line about halfway down

Day 21- specific gravity is exactly at 1.000 perfect to rack and stop all future fermentation

Day 21- you can see how the bottled has a line with sediment on bottom - this is both dead yeast and strawberry pulp and will be racked off by just taking good liquid at top out and throwing out the rest

We add this to stop all fermentation