I have two batches of Strawberry wine going right now. They are ready to be stabalized, sweetened and bottled. I just got a PH meter yesterday so I checked the acid. I would like to see what you guys would do to finish each of these wines.
1 - 4 galons PH=3.04 TA=7.25 2 - 1 galon PH=3.06 TA=6.25I prefer dry wines but understand strawberry should be sweetened, so I would probably prefer to sweeten it lightly. Any suggestions?
If you prefer dry wines, why not drink them dry? If the acidity is a little high you could always deacidify to take it down a bit.
If going for something sweet, I'd probably sweeten to around 15 g/l r.s. or a bit lower (depending on how it tastes of course). Sweetening trials would be a good way to go if you have the time or inclination.
Ben
Improved Winemaking
I think I will try this. What is the best way to stabalize and sweeten this wine?
I just wait til it is completely still, make sure the dissolved gases are out, and it is brilliantly clear by whatever method you choose; then rack into a bucket with the desired sugar, add potassium sorbate, or sodium benzoate, and bottle. Then comes the fun part! Bob
It should be clear (particulate matter, yeast in particular, should be at a minimum). Addition potassium sorbate will assist in preventing re-fermentation.
In the sweetening trials I'd probably first trial about three samples, at say 5, 10, and 15 g/l r.s. and go from there. It all depends on the wine itself and your personal taste.
Ben
The wine is as clear as it is going to get.
I got some wine conditioner it is supposed to sweeten and stabilize all at the same time. I will add a little at a time until it is just right.
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