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 8- Sunday jan 12- retested specific gravity now 1.025 and PH is 3.35
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