Frozen Strawberry Wine

• 3 lbs. frozen strawberries
• 1 11-oz. can Welch’s 100% White Grape Juice Frozen Concentrate
• 1 lb 14 oz. light brown sugar
• 2 tsp. citric acid
• 1/4 tsp. grape tannin
• water to make 1 gallon
• 1 tsp. yeast nutrient
• 1 sachet Red Star Côte des Blancs wine yeast

Thaw strawberries and grape juice concentrate. Dissolve sugar in 5 pints water and bring to boil. Strain juice or syrup from fruit and save liquid. Put thawed fruit in nylon straining bag in primary and crush fruit with hands. Pour boiling water over fruit, cover primary, and set aside to cool. When cooled to 80-85° F., add grape juice concentrate, tannin, acid, yeast nutrient, reserved juice or syrup, and 1 pint water. Stir well to blend ingredients. Add activated yeast, cover and stir daily. Do not further crush, mash or squeeze bag of strawberry pulp. Remove bag on 7th day and allow to drip drain, saving drippings. Return drippings to primary and transfer to secondary fermentation vessel. Top up to one gallon if required, attach airlock and set aside. After 45 days, rack into secondary containing 1 Campden tablet dissolved in a little wine and reattach airlock. Rack again after additional 60 days. Stabilize wine when clear and rack after additional 45 days. Bottle and age at least 6 months. [Author’s own recipe]