Rack strawberry wines

Racked these into dark demijohns to preserve their colour, topping up with a bit of spanish tempranillo. The table wine threw off its stopper overnight - obviously not quite finished yet. Flavour is improving vastly.

Strawberry table wine extra fermentation

The bung's disappearance - twice - from this wine hints that the yeasts somewhere have woken up and got back to work, producing more gas. I've put a drilled bung and airlock on top instead, and gas is now escaping safely.

Topping up strawberry wines

Split a tin of red grape concentrate between the two dessert wines, to add colour and body, and a little sweetness.

Strawberry table wine racked

Racked into a clean demijohn, with bentonite to help it clear, and potassium sorbate to stop fermentation; topped up with rose. Gave it 100 shakes to aid degassing.

Transfer strawberry table wine to demijohn

Moved the table wine (which underwent accidental pre-fermentation) into a demijohn. This one is very clear, due to the strawberry muslin bag being squeezed less, and a rich red colour. Fermentation is a little slow - there was too much liquid in the primary fermentation bucket, and so not all the yeast from the bottom got in. It'll pick up.

Pitch strawberry wine yeasts

Added Gervin GV3 yeast to these strawberry wines. The one that acid and tannin were to go into had already undergone a bit of natural fermentation - some local yeast must've found its way in. A good chunk of this champagne yeast ought to wrest control of the wine away from the foreign one.

Dessert wine: OG 1055

Table wine: pre-fermented OG 1006

Strawberry wine - begin decomposition

Based on Strawberry Wine Recipe

Chop up strawberries - made enough for two batches; one with acid and tannin, one without. The cream of tartar should help repel bacteria a little.