Eh I would've left it until racking off sediments, just to get all of the sugar and flavor out. I guess I would say freeze it and use it in the next batch.
As far as getting sick, it shouldn't hurt you. If you did any sulfiting to the must then there shouldn't be much left to make you sick. However, there is yeast. And yeast can do some pretty terrible things to your .. uh.. I'll call it an "aura."
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Sorry just noticed this post. The only Strawberry wine I have seen tends to be the color of bourbon with a bit of pink added in. But I have had people tell me that sometimes it comes out brilliant pink in color.
As far as getting sick, it shouldn't hurt you. If you did any sulfiting to the must then there shouldn't be much left to make you sick. However, there is yeast. And yeast can do some pretty terrible things to your .. uh.. I'll call it an "aura."
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Ok, I surely will. This is my first time making strawberry wine, so I too am curious if the color will remain the same or lighten up?
What do you think? Any thoughts?
Sorry just noticed this post. The only Strawberry wine I have seen tends to be the color of bourbon with a bit of pink added in. But I have had people tell me that sometimes it comes out brilliant pink in color.
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