Strawberry Wine Pie

[scout]

So I just racked some strawberry wine, and I put in a couple pounds of fresh strawberries to boost the "strawberry" flavor. I have read that you can use the fruit from a secondary to make pies and whatnot, and I thought that strawberry wine soaked strawberries sounded like they would make an excellent pie.

My question is, though, how do you go about doing this? The frozen strawberries I used for the primary were quite disgusting looking when I fished them out, not something I would want to eat. But I figure that since these strawberries aren't going to be fermenting as much, they should retain their structure and character a little better. These berries will prolly stay in there for over as month.

So, how do you fish them out of the jug? Do you use the dead yeast and stuff from the bottom, too? Is this something that should really only be attempted with firmer fruit like apples?

 

[lostnbronx]

Never did this with my stawberry leftovers, though I thought mightily about what use to put them to.

For a pie, I think I'd dump them out into a bowl of water or juice (apple juice maybe), and swirl 'em around to get some of the yeast off. Then I'd fish them out with a tea strainer or slotted spoon, put them into a blender and puree them, and then use this along with fresh strawberries. This might be a bit messy, but the flavor could be worth it. And if you use apple juice to "rinse" them off with, you can bottle it and make a small seat-of-the-pants cider!

-David

 

[Dmntd]

Hey scout,

First thing I'd do, taste the fruit after removing them from the wine, see what it taste like and if I thought it would make a good pie.

"how do you go about doing this?"

Same way you make any fruit pie. Put the fruit in a sieve to drain, then use it to make the pie filling.

Racking the wine off the fruit first, then pouring whats left in the carboy through a sieve to catch the fruit might be the best bet. I would also taste the fruit before rinsing it, it might taste better with the lees.

"Do you use the dead yeast and stuff from the bottom, too?"

I've read of people using wine lees to make bread, not to leaven, for flavor. When I rack the coffee mead, I'll be using the lees to make bread & muffins rather then water, juice or milk.

Anthony

 

[byathread]

I'm not too good drink the dregs!
I've also used lees in flavorful soups and stews for that added nutritional punch.