1 Gallon Recipe

• 4 - 4 1/2 lbs. Strawberries
• 1 Gallon Water
• 2 lbs. Sugar
• 1 tsp. Acid Blend (Do Acid Test)
• 1/8 tsp. Tannin
• 1/2 tsp. Peptic Enzyme
• 1 tsp. Yeast Nutrient
• 1 Campden Tablet
• 1 pack Cote's de Blanc Yeast or Champagne yeast. Otherwise regular wine yeast.

Wash and remove the stems and leaves. Use a straining bag and fill with the strawberries. Tie the top, commence crushing and mashing. Leave straining bag in a sterilized bucket. Add water, sugar, acid blend (if needed, do test), tannin, peptic, enzyme, and yeast nutrient. Stir well. Before you add the yeast, you will need to sterilize the must. Crush up one campden tablet and add to the must. Stir and cover for 24 hours. Now you may add the yeast. Stir well, cover, and stir every day for 4-5 days. Then siphon into your 1 gallon jug, put rubber stopper on and airlock. Siphon every 2 weeks and add 1 crushed campden tablet every time you rack. It will take about 2-3 months before your wine is clear enough to bottle. You can make more than just 1 gallon if you just multiply out the recipe to however many gallons you want to make. One pack of yeast will work well for 5-7 gallons.

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.)
3 gallons water (approx.-see recipe)
5 campden tablets OR 1/4 tsp. metabisulfite
5 tsp. yeast nutrient (or per instructions for 5 gallons)
2-1/2 tsp. dry or 25 drops liquid pectic enzyme
1 pkg. champagne yeast
Sparkolloid
4 lbs. Sugar

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.