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Re: Strawberry Wine - finishing

I started a Strawberry last summer.. It was very clear, then I added Campden tablets and Sorbate and the wine went opaque (That happened with an Apple and with a Strawberry/Rhubarb too). I let it sit for a couple of months and saw no sediment or evidence the wine was ever going to drop any sediment, so I ran it all thru a #2 SuperJet filter today and it came out beautifully clear.

Later, A.J. Rawls Anchorage, Alaska, USA

I have a strawberry wine that has been aging for about 3 months, I >pulp fermented and used Lalvin ICV D-47. It is dry, has a light white >zinfindale character and is obviously done fermenting. However, it has >not cleared. > >I am under the impression that "strawberry wine is not considered to >have great ageing potential" and would like to finish this wine and >make available my carboy. Is it appropriate to clarify and stabilize >at the same time, or is it necessary to clarify >> rack >> stabilize >>> age >> sweeten >> bottle >> age? > >Any input is greatly appreciated. >Thanks, Norm
Reply to
A.J. Rawls
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What was the condition or stage of your wine before adding the campden tablets and Sorbate. I take it, it had stopped fermenting, and you were at a stage before bottling. Did you add finings. Stephen SG.

| >I am under the impression that "strawberry wine is not considered to | >have great ageing potential" and would like to finish this wine and | >make available my carboy. Is it appropriate to clarify and stabilize | >at the same time, or is it necessary to clarify >> rack >> stabilize | >>> age >> sweeten >> bottle >> age? | >

| >Any input is greatly appreciated. | >Thanks, Norm |

Reply to
Stephen SG

You are correct... The wine was started late summer 2003 and was clear and ready to bottle, it was dry and clear. I added Sorbate and Campden to stabalize for sweetening before bottling. I suspect the clouding was caused by the filler in the Campden Tablets.

A. J.

Reply to
A.J. Rawls

Great,... but how does the stuff taste? I never used any fining clays, gooey liquids or such, so I don't know. I have no problem closing my eyes to its clarity for a good nose and great taste though.

SG Brix

Reply to
sgbrix

It tastes great... I'm going to go through the ~25 bottles that are left this spring/summer. The nose on this wine is nothing short of amazing... very much like strawberry jam. I sweeten slightly with a strawberry syrup when I serve, since I don't have the capacity to filter the yeasts out. When I make it again, I won't leave it on the pulp as long as I did, it does have a bit of astringency from the seeds I think (I don't mind it though)

Reply to
Charles H

Well the campden tablet at most can cause discolouration (a lightening of colour) as a result of SO2 interactions with anthocyanin/colouring compound in the wine. The sorbate can cause a shift in protein stability and I have seen this occur quite often. Try some bentonite fining trials and see what happens. I'd be happy to discuss this more with you if you're interested.

Reply to
BooDee

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