Glad you enjoyed it. I hope you have a good time making strawberry wine!

Absolutely! I hope your cider turns out great!

Thank you!

I’m glad you enjoyed the content! Thanks for sharing!

Good!

Have you tasted it at all along the way? It may not be matured, but you can usually get a good idea of how well it turned out. I just opened another bottle recently and I’m very happy with how well this recipe went.

I’m using raw cane sugar. That’s so many strawberries!!!

I’ve actually been getting away from using Campden tablets. I focus more on keeping oxygen out of the wine and I let yeast and bacteria alike do their thing. Bad bacteria can’t spoil your wine without oxygen.

1. Measure initial gravity and final gravity and plug it into an online ABV calculator. Not the technical answer but it works. You definitely need the hydrometer for this. 2. I don’t know about using a pressure cooker specifically, but just watch your temps. As long as you don’t go too high for too long, the flavor should be okay. Honestly you may be better off not back-sweetening it. If you don’t add sugar, you can bottle without stabilizing. 3. I’d give it at least a few days to make sure everything settles and fermentation doesn’t restart. Best of luck!!! Free free to add your own spin and get creative! Please don’t blow yourself up with your pressure cooker!

Howdy sir. Me again what if my day two reading was 1.065

Hmmm… that’s a good question. The finer blended pieces would stay in longer during fermentation. It could possibly help add more flavor from the strawberries. Some people use boiling water to mix their ingredients. That would also release flavors faster.

These are all great suggestions! 1.The more fruit the merrier! I’ve been playing with different amounts of fruits and juices lately. 2.I have done this in the past. An excellent suggestion. 3.I certainly am interested in moving towards pasteurization, but stabling has just been easy and simple enough for me. 4.I didn’t measure a final gravity. I need to start doing that do you guys know where I land. 5.I only use potassium sorbate and it works well for me. I only keep my wines for maybe a year or two before they’re gone.

@@SustainableDan - Thank you so much for your reply! Bummer about the post-back sweetening gravity missing. I always write it down because I also add my tasting notes. Some times, I find that as a brew evolves over time, I might want it sweeter/dryer than I finished it originally. Having the post-back sweetening gravity helps me a lot when repeating a recipe. I have to admit that I’m a bit OCD-ish where my brewing notes are concerned. If you ever happen to invest in a sous vide (immersion circulator), it’s extremely useful for pasteurising. I recently got one and it’s a real game changer for pasteurising. I simply pop my 1-gallon fermenter in a bucket (freshly racked, clear and back sweetened), airlock filled with either plain water or a neutral alcohol, and let it do its thing. Every now and again I check the internal temperature of the mead, cider or wine. By now I’ve figured out how long it takes to get the contents of the fermenter up to temp so I can program my circulator to the correct time. Depending on the brand and midel, this time can vary. No broken fermenters, no excess time, no fuss. Once the time is up I take the fermenter out, set it on a folded towel (to avoid temperature shock) and let it cool. Then I let it sit for a while because the process does induce more clearing. I check the brew again just in case I want to tweak it some more (almost never happens) and bottle. Using stabilisers is less time consuming. Unfortunately I have several friends and family members who seem to have digestive issues and migraines when consuming too much sulphites and sorbates. Hence the pasteurising. The nice thing about pasteurising with an immersion circulator is that it’s almost a ‘set it and forget it’ kind of deal. I do it on days I work from home. Before work I do my setup and by the time I’m ready for my first coffee break I can take the fermenter out. A few hours later the fermenter is cool enough to pop back on my shelf. For bottle carbonated bottles, it’s almost the same deal except that I will of course pasteurise individual bottles. I always pasteurise the same amount of bottles. If I have less, I’ll simply add a few open bottles filled with water in order to be able to use the same timing. I’ll always cover the bucket with a heavy blanket just in case a bottle might pop. It.s never happened but better safe than sorry, right? 😊

@@eddavanleemputten9232 If I do a short video on bottling the strawberry wine, Ill make sure to mention the SG. I do plan on ultimately getting a sous vide and trying out pasteurization. all great tips!

@@SustainableDan - How wonderful! And thank you for planning to mention the SG in your next bottling video!

Thanks for the heads up! Strawberry, Blackberry, and Grapefruit have been my absolute favorites.

​@SustainableDan ohhh I bet blackberry wine is lovely!!

The bucket holds 2 gallons, but I do all of my one gal recipes in it. With the fruit pulp and everything, you need more than a 1 gal bucket to make 1 gal of wine. You want to fill up your 1 gal bottle, but you’re leaving fruit and sediment behind.

They are not the same, but they do both encourage fermentation. This wine will ferment without either if you prefer. When in doubt, read the instructions on the label and use recommended amount.

​@@SustainableDan Awesome! Thank you for the quick response. Loved the video. Can't wait to try the finished product!

If you want a higher alcohol content, you use more sugar in the initial recipe. Letting it age just helps with the flavor. Best of luck on your wine making journey!

6 months to a year. This batch was great after 6 months, but still continued to improve in the bottle as well.

I add everything except the potassium sorbate. I did wait a day before adding yeast, but that’s not necessary. I have steps and comments in the description.

Okay I didn't add the sorbate or yeast yet. I did exactly as you did in the video around 8pm central time i should be able to add yeast. The bucket is still kinda chilled frome the frozen strawberries

Figured I'd share an update. My fg reading adjusted for temperature was 1.080. I know it's a little low according to your video. I just racked it and the adjusted reading after racking is 0.992. Seems a little low but I'm excited I didn't fail the first time. The lower the alcohol the shorter the shelf life right?

@@Qsteffa524 everyone has a different Specific Gravity preference. A lot more goes into shelf life. Not just alcohol content. Tannins and acidity are key as well. Glad to hear it’s going well!

Yes, although I do also use white sugar at times. I prefer to use raw sugar when I have it on hand. It seems to do the trick.

Yes, but it can be trickier. Wild yeas needs a bit more care and attention, because harmful bacteria’s found in the fruit can destroy your wines. I would brew at a slightly lower temperature, and avoid air contact with your wine as much as possible.

It will ferment all of the sugar intended to sweeten it. Once it completely ferments again it will no longer be sweet. When I make dry wines, I don’t stop fermentation or add additional sugars. I just let the wine ferment until all of the initial sugar is gone.

Once opened, I try and drink it within a week in the fridge. I don’t know an exact time, but sooner is better.

I keep mine in a pantry. We also don’t have a basement. We don’t keep our home too warm though. Usually a closet on the outermost part of you home will be a few degrees cooler. Your wine will survive varying temps, it’s just not ideal.

Clarity is a matter of preference for sure. You may get some settling in the bottle, but just try not to pour it in the glass. I hope it turns out well! Mine hit its sweet spot after about 6 months.

This is meant for personal consumption. 🤷

Depending on how it finishes, between 11-13%. Mine finished right around 12%.

It’s Red Star Premier Rouge wine yeast. It’s specifically selected for wines but works similarly to wine yeast.

It’s worth it!

I’ve tried and I really didn’t like the process. Most of my wines clear well without it. I also don’t mind a little haze if it doesn’t.

I appreciate the feedback. I am always trying to adapt the format of my videos to make them more useful and enjoyable.

Music in the background isn't a bad thing, but maybe make it softer? Just an opinion

Nothing wrong with the music. Can hear you clearly. Keep it up 👌

Except you have hearing challenges, the music to voice ratio wad perfect

Have fun!

I’m glad it helped.

I have done this with a small batch of strawberry wine. You can absolutely do that. I just think that 3-5 days soaking in the mist works just as well. I would probably let it all sit that long either way.

I tried it at a few steps along the way. It is worth waiting at least 6 months. The flavor develops so well between 6-12 months.

​@@SustainableDanDo you just leave it in the last bottle with the air lock untill 6-12 months? Untill U want to drink it?