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Two Strawberry Wine Recipes

Strawberry Wine Recipe #1

Provided by Judy.

Makes 1 gallon.


  • 4 – 4.5 pounds strawberries
  • 1 gallon water
  • 2 pounds sugar
  • 1 teaspoon acid blend (do acid test)
  • 1/8 teaspoon tannin
  • 1/2 teaspoon pectic enzyme
  • 1 teaspoon yeast nutrient
  • 1 Campden tablet
  • 1 package Côte des Blanc or champagne yeast (can substitute regular wine yeast)



  1. Wash and remove the stems and leaves.
  2. Use a straining bag and fill with the strawberries. Tie the top, commence crushing and mashing. Leave straining bag in a sterilized bucket.
  3. Add water, sugar, and acid blend (if needed, do test), tannin, pectic enzyme, and yeast nutrient. Stir well.
  4. 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.
  5. Then siphon into your 1 gallon jug, put the rubber stopper on and airlock.
  6. 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.
  7. 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 Recipe #2

Provided by Don Schiller - voted "Best of Show" at his local county fair in 1995.

Makes 5 gallons.


  • 17-20 pounds frozen strawberries (use extra if berries are light in flavor)
  • 3 gallons water (approximately)
  • 5 Campden tablets or 1/4 teaspoon metabisulfite
  • 5 teaspoon yeast nutrient (or per instructions for 5 gallons)
  • 2.5 teaspoons dry or 25 drops liquid pectic enzyme
  • 1 package champagne yeast
  • Sparkolloid
  • 4 pounds sugar



  1. Add Campden tablets or metabisulfite, pectic enzyme, and 4 pounds sugar to the frozen fruit. Leave for 3 days at room temperature. This will aid in extracting the juice from the berries.
  2. Place fruit in a straining bag. Add bag and water into primary fermentor to make 5.5 gallons.
  3. Adjust acid to .65. Add tartaric acid if needed.
  4. Check specific gravity (SG) and add sugar to 1.075 if needed. This is lower than normal because strawberries seem to give a false low SG reading. Add yeast nutrient and yeast.
  5. When SG is about 1.005, lightly hand squeeze fruit bag (but don't over squeeze). There should be about 5.5 gallons of must or slightly less. Rack wine into secondary fermentor.
  6. Make sweetened juice using 4 pounds of frozen berries, 1 cup sugar and 1/2 teaspoon 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).
  7. Rack wine again in 3 weeks and add Campden tablets OR 1/4 teaspoon metabisulfite. Add 2-1/2 teaspoon potassium sorbate and clear sweetened juice.
  8. Rack again in 3-5 weeks and Sparkolloid.
  9. Rack 1 week later. Verify sulfite level is 40-75 parts per million (ppm). Add Campden tablets OR metabisulfite if needed. Sweeten with sugar syrup to taste if necessary, filter, and bottle.