by Plumby » Fri Sep 21, 2018 8:13 pm
Ok guys here is the recipe and run strategy I've settled on.
First gen: 50 litre wash, I used 10kg very ripe strawberries with all white parts and leaves removed, I also removed any bad spots on the berries.
Cut the berries up dropping the cut segments straight into my 60 litre fermenter, while I was doing this I brought 6 litres of water to the boil.
While the water was boiling I dumped 8kg white sugar into my fermenter then dumped the boiling water onto the sugar and few berries that were in the fermenter. Stirred to dissolve the sugar and let sit while I cut the rest of my berries up.
Once i had all the berries done I topped my fermenter up to 50 litres, stirred for a good 5 minutes with a paint stirrer in a drill and added 3 packs of Mangrove Jacks CL23 champagne yeast. Twice a day I have been stirring with my paint stirrer to break up the berries more.
Now i dont do sg and fg as my hydrometer smashed years ago and i make rum so they are no use to me anyway.
2nd and 3rd gen: Once fermentation of gen 1 has finished ill run all the wash through my keg boiler as a striping run, leaving behind the yeast bed and berries in the fermenter. While this is coming to the boil ill defrost 5kg of frozen berries that i have cut up and frozen. When they are defrosted and the strip run is finished ill add 5-6 litres of hot backset the defrosted berries and another 8kg white sugar to the fermenter and stir with my paint mixer untill i get to 50 litres. Ferment then do another striping run and repeat for gen three.
Once have the low wines from 3 strip runs ill do a low and slow spirit run through my pot.
Let me know what you think, im open to criticism just dont be a total dick about it :laughing-rolling: