24 Hour Mark

We reached Fermentation Phase 2 tonight when we added water to 5 gallons, 8 lbs of sugar, yeast nutrient and champagne yeast to our monster mash. It didn't take too long, and here are some pictures, courtesy of Joe:

This is what we started with tonight: a watery, runny mixture of strawberries, tannin, pectin enzyme, and sodium metabisulfite. I think.

This is after adding the water to almost 5 gallons. Foamy on top!

Joe creating a vortex to stir in the sugar really well. It actually dissolved better than we thought it might.

This is what's going to sit on the dining room table for the next week as it ferments. It reminds me of traditional men's Saudi Arabian head wear. Current hydrometer reading/specific gravity: 1.083.

Now we wait. Over the next week, it will ferment. When the specific gravity reaches between 1.025 and 1.035, we'll be ready to rack (siphon) and airlock it for three months. At that point, we will decide if we want to start another wine. Hopefully our first one turns out to be a success (as far as we can tell) and will encourage us to make more in the future!