1 Gallon Strawberry (November 22, 2009)

[jeskremer]

DAY ONE

Added 5 cups of sugar (almost exactly what the book says - 2 lbs) to bring the SG to 1.075. Added 1 1/4 tsp acid blend instead of 1 tsp as stated in the recipe to bring the acid content to 0.6%.

[jeskremer]

36 HOURS

Added 1/3 packet of Red Star Montrachet yeast.

[jeskremer]

DAY FIVE

Only 1.060 SG. Very slow, although yeast was added a bit later than normal.

[jeskremer]

DAY SEVEN
Transferred to primary at around 1.035 SG.

[jeskremer]

NINE WEEKS (January 31, 2010)
Racked wine, fizzy yet. Blended well to remove CO2. Sort of a bitter flavor? Added 16 oz. cold, hard, city water.

[jeskremer]

SEVEN MONTHS (June 24, 2010)
Bottled. A bit acidic. Should have stayed under 0.6% acid. Pretty good flavor though. We'll give it a bit in the bottle.