Ingredients
Fruit & Base:
- 3 kg (6.6 lbs) ripe strawberries (hulled, fresh or frozen)
- 1.8 kg (9 cups) granulated sugar
- 3.8 L (1 gallon) spring water (divided)
- Juice of 3 lemons (60ml)
Fermentation Essentials:
- 1 packet (5g) wine yeast (Lalvin 71B recommended)
- 2 tsp (10g) yeast nutrient
- 1 tsp (3g) pectic enzyme (critical for clarity)
- 2 black tea bags (or 1 tsp tannin powder)
Sanitizing Solution:
- 4 tbsp (60ml) distilled white vinegar + 2 tbsp (30g) baking soda
Instructions
1. Sanitize Equipment:
Mix vinegar + baking soda with 4L warm water. Soak fermenter, spoon, jug, and strainer 20 mins. Rinse 3x with spring water.
2. Prepare Strawberries:
Crush berries in sanitized bucket with potato masher (don’t purée – leave chunks). Steep tea bags in 500ml (2 cups) boiling water for 10 mins; discard bags.
3. Create Must:
Dissolve sugar in 2L (½ gallon) hot water. Pour over berries with lemon juice, tea, pectic enzyme, and yeast nutrient. Stir gently.
4. Pitch Yeast:
Cool must to 21–24°C (70–75°F). Sprinkle yeast over surface. Do not stir. Cover with cloth. Wait 24–48 hrs until frothy.
5. Primary Fermentation:
Stir 2x daily for 5 days. Submerge floating berries with sanitized spoon.
6. Strain & Transfer:
Line colander with cheesecloth. Strain liquid into glass jug. Squeeze pulp gently (don’t force solids). Top jug with water to 4.5L mark.
7. Secondary Fermentation:
Fit airlock filled with sanitizer. Ferment 6–10 weeks at 18–21°C (65–70°F) until bubbling stops (1 bubble/2 mins).
8. Rack & Age:
Siphon wine off sediment every 30 days until crystal clear (3–4 racks). Bottle when SG stabilizes at 0.992–0.996.
Extra Tips
- Wild Yeast Method: Replace commercial yeast with 1 cup unwashed organic strawberries
- Sweetness Adjustments:
- Dry: Use 1.5kg (7.5 cups) sugar
- Dessert Sweet: Add 500g (2.5 cups) dissolved honey at final rack
- Flavor Intensifiers:
- Add 500g (1 lb) raspberries with strawberries
- Toss in 1 split vanilla bean during primary
- Low-Alcohol Version: Use 1kg (5 cups) sugar + ferment at 15°C (60°F)
FAQ's
Q: Why is my wine hazy after 3 months?
Strawberries are pectin-rich! Fix:
- Add 1 tsp pectic enzyme
- Cold-crash at 4°C (40°F) for 2 weeks
- Filter through coffee filters
Q: Can I use frozen strawberries?
Yes – better flavor! Thaw first. Freezing breaks cell walls for deeper color extraction.
Q: Fermentation never started!
Common fixes:
- Temp too cold → Move to warmer spot
- Chlorinated water → Use spring water
- Old yeast → Proof yeast in 50ml warm water + 1 tsp sugar first
Q: How to prevent vinegar formation?
Keep airlock topped! Exposure to air causes acetobacter growth. Use vodka in airlock.
Q: Alcohol content?
12–14% ABV (OG: 1.090 → FG: 0.994)
