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Wine making supplies and beer making supplies for home wine making and home beer brewing. We stock only quality winemaking supply and beer making supplies for your wine cellar or beer cave. Located in Elkhart Indiana just outside of Goshen, South Bend, Chicago and Indianapolis. Shop online 24 hours a day or at our retail store in Elkhart, Indiana. Click for current hours and directions. Use our great selection of high quality wine making equipment and beer making equipment, wine making kits, beer making kits and everyday supplies for making your favorite homebrew and homemade wine. Wine kits and beer kits at everyday low prices. Wine making kits, beer making kits , wine corks, wine bottles, beer bottles and more in stock and ready to ship today. Cheers and Salute from Quality Wine and Ale Supply. |
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I have not tried either one of these recipes. As always, you can adjust the ingrediants to suit your taste and past experiences. GOOD LUCK and let me know how your wine comes out.
1 Gallon Recipe STRAWBERRY WINE by Don Schiller Voted "Best of Show" at his local county fair in 1995 5 gallon recipe 17-20 lbs. frozen strawberries (Use extra if the berries are light in flavor.)
Add 5 campden tablets OR 1/4 tsp. metabisulfite, pectic enzyme, and 4 lbs. sugar to the frozen fruit. Leave for 3 days at room temperature. This will aid in extracting the juice from the berries. Place fruit in straining bag. Place bag and water into primary fermentor to make 5-1/2 gallons. Adjust acid to .65. Add tartaric acid if needed. Check S.G. and add sugar to 1.075 if needed. This is lower then normal because strawberries seem to give a false low S.G. reading. Add yeast nutrient, and 1 pkg. champagne yeast. When S.G. is about 1.005 lightly hand squeeze fruit bag (don't over squeeze). There should be about 5-1/2 gallons must or slightly less. Rack wine into secondary. Make sweetened juice using 4 lbs frozen berries, 1 cup sugar and 1/2 tsp. or 5 drops pectic enzyme. Put into bowl for 1 day at room temperature. Put this mixture into a fruit bag and allow clear juice to drip into a container for 24-36 hours. Do not squeeze the bag. (Clear juice can be frozen until it is added at next racking) Rack wine again in 3 weeks and add campden tablets OR 1/4 tsp. metabisulfite. Add 2-1/2 tsp. potassium sorbate. Add clear sweetened juice. Rack again in 3-5 weeks and Sparkolloid. Rack 1 week later. Verify sulfite level is 40-75ppm. Add campden tablets OR metabisulfite if needed. Sweeten with sugar syrup to taste (if needed), filter and bottle. |