Strawberry wine recipe (4.5 litres / 1 gallon)
Strawberries are traditionally ready in July, although you can often find them all-year round in some supermarkets. If you grow your own strawberries, this is a very cheap wine to make, or look for fruit that's just about to go out of date in the shops.
Ingredients required to make 1 gallon (4.5 litres) of Strawberry wine
- 2kg ripe strawberries
- 1.25kg sugar
- 1tsp wine tannin
- 1tsp citric acid
- 1tsp pectolase (pectic enzyme)
- 1 crushed campden tablet
- White wine yeast such as Gervin GV5, or general purpose yeast
- Yeast nutrient or 2 Vitamin B1 tablets
- 4.5 litres of cooled, boiled water
- Fermentation stopper (Potassium sorbate)
How to make strawberry wine
Hull the strawberries, removing any stalks, leaves and bruised areas and give them a gentle wash. Place the strawberries in a fermenting bucket, and crush to a pulp, using your hands or a potato masher. Don't use a hand blender or liquidiser, as you may crush the seeds, which can add bitterness. Add the sugar and about three litres of water, crush in a campden tablet and stir well. Leave for at least 24 hours, which will give the campden tablet time to kill off any wild yeasts and bacteria. After 24 hours, stir in the yeast and yeast nutrient, tannin, pectolase and acid. Cover the bucket and fit an airlock to the lid. Allow to ferment for 2-3 days.
After 2-3 days, strain the mixture through a sterilised muslin, straining bag or nylon sieve, into a clean, sterilised demijohn. Top up with water to the shoulder (where the glass starts to curve inwards), fit a bung and airlock and allow to continue fermenting. After another few days, once fermentation has died down and no froth is being formed, top the demijohn up to the bottom of the neck with cooled, boiled water. If the wine is still frothing, leave it for a few days before topping up. Allow the wine to ferment out fully, which could take several weeks.
Once fermentation has completely stopped (use a hydrometer to check this), rack the wine off the sediment, into a clean, sterilised demijohn. Add the required amount of fermentation stopper (potassium sorbate) and a crushed campden tablet and top up with cooled, boiled water if necessary. Fermentation stopper can be omitted, so long as you don't sweeten the wine. Allow the wine to clear, which can take several weeks, before bottling. Once clear, the wine can be sweetened if so desired, before being bottled.
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