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.

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.

Stopping fermentation in strawberry dessert wine

Added one teaspoon of potassium sorbate to ensure fermentation stops, and a few more shakes to help de-gas.

Racking strawberry dessert wine

FG 0987 for a strength of 9.1%. Threw a lot of sediment, all unstable, light and easily floated. Excellent colour - topped up with rose wine, and added Bentonite (with a shake) to help degassing and clarification.

Transfer strawberry dessert wine to demijohn

Moved the dessert wine (no extra acid or tannin) into a demijohn to ferment. Still vigourous; dropping a heavy sediment, with a brownish-red colour. Smells like delicious jam.

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.