The crushed berries are whisked with the sugar water solution, lactic acid, yeast nutrient salt, potassium pyrosulfite and antigel to form a uniform mash and filled to half height in the fermentation vessel.
Because of the sulfurization of the mash and the associated unfavorable fermentation conditions, the culture of pure yeast should be propagated 3-4 days before about 0.25 l of apple juice (per yeast package).
Then close the container with a fermenter, place it in a warm place and press the mash after the prescribed time.
(Note of the “Abtipper”: Depending on the heat, this can take 2-3 weeks, best to press the mash only when it’s no longer bubbling in the Gährspund).
Strawberry wines clarify almost by themselves. Sulfurization and sweetening (perhaps after a preliminary test with one liter) after clarification or before bottling.
(*) Antigel: Some wines tend to gel, […] it has already happened to me once that the good gooseberry wine in the bottle became solid and only by heating was to be persuaded again to come out of the bottle. with the heating the Wohlgeschmack has probably suffered approximately, but drinkable that was nevertheless. (Gooseberry mulled wine…times what new, if also involuntarily discovered.) To avoid that one uses this Antigel.
The antigel is pectin (ester) ase, an enzyme that breaks down long-chain pectin chains that can lead to gelation, so that the gelation process does not take place.
