HoneyCreek Strawberry/Banana
Ingredients
5 gal recipe:
- 24 lbs. Frozen Strawberries
- 5 lbs. Ripe Banana's
- 2 lbs. Golden Raisin's
- 1 qts. Welch's White Grape Juice
- 5 Campden Tablets OR 1/4 tsp Metabisulfite
- 5 tsp. yeast nutrient (or per instructions for 5 gal batch)
- 2 1/2 tsp. dry OR 25 drops liquid Pectic enzyme
- 5 1/2 tsp. Acid- 3 Tartaric/2 1/2 Acid Blend
- 1/2 tsp. Grape Tannin
- 8 oz. Clover Honey
- 4 Cans Jumex Nectar (2 Strawberry, 2 Strawberry-Banana)
- 4 lbs. Sugar (adjust to 1.090 S.G.)
- Water to 5 gals. (read below before adding, will be more than 5 gals at the start, excess saved for topping up)
Note: The Jumex Nectar is added AT the 1.010 racking point. DO NOT add at the start as this is added to bring back mouth feel and bouquet. This can be done instead of the Making Enhanced note below or both can be done. If you do not wish one or the other I recommend the Nectar instead, easier.
Start by putting your strawberries and Raisin's into a straining bag, 5 Campden tablets OR Meta., Pectic enzyme, approx 3 lbs. sugar (will adjust later), acid blend, tannin and water 3 gals. water to cover your frozen strawberries (adjusted later). Let this sit for 48 hrs. (if not to room temperature after 48 hrs then let it sit longer)
After 48 hrs. slice Banana's thinly, leaving skins on the fruit. Put them into a Nylon/Grain bag and place in approx. 6 pts. of water. Bring to boil, reduce heat and simmer for 30 minutes. Remove the bag to a bowl and allow to drip, when bag is cool squeeze to extract as much liquid as you can but try not to allow pulp to come through. Add ALL the liquid to the primary fermentor.
Pour in the grape juice (1qt.) and add the remaining water, approx. 1 gal.. This will be a bit more than 5 gallons but not to worry as the extra put into 750ml bottles on racking to have extra for topping up.
Now is the time for adjustments. (Make sure all the honey is added now before proceeding). Measure the S.G. with all ingredients in, adjust to 1.075 if needed by adding sugar as required. This is lower than normal but I have found that strawberries tend to give a false S.G. reading. Adjust acid to .65, add tartaric acid if needed.
Add your Yeast Nutrient and Yeast (I use 2 Yeast strains for this one, Wyeast-Sweet Mead and Lalvin71-B put in at the same time).
When S.G. is about 1.010 lightly hand squeeze the fruit bag (do not over do it), should be around 5 1/2-6 gals of must. Rack into secondary.
Making a sweetened or enhanced Strawberry Wine:
Make a sweetened/enhanced juice by using 4 lbs. strawberries, 1 cup sugar and 1/2 tsp. or 5 drops Pectic enzyme. Put into a bowl for 1 day at room temperature. Put this mixture into a fruit bag and allow the clear juice to drip into a container for 24-36 hrs. DO NOT SQUEEZE. When all the juice you can get is out you can take the juice and freeze it until your wine has been fermented completely. You have stabilized with Campden/metabisulfite/potassium Sorbate. Then add this mixture to taste/bouquet.
Rack wine again in 3-4 weeks and add Campden tablets or 1/4 tsp. metabisulfite.
Rack again after 3-4 weeks
Verify no fermentation is occurring and rack, Add 2 1/2 tsp. potassium Sorbate. Add cleared sweetened juice (if you made).
Rack again after another 3-4 weeks. At this time verify sulfite level is 40-75ppm. Add Campden tablets or metabisulfite as needed to obtain readings.
Let bulk age for at least 6 months, sweeten with sugar syrup to taste (if required, usually not), filter if you desire and bottle. VERY GOOD!!!
