Strawberry Wine (1)

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  • 3 lbs. fresh strawberries
  • 2 lbs. granulated sugar
  • 2 tsp. citric acid
  • water to make 1 gallon
  • wine yeast & nutrient

Place all ingredients except yeast in crock. Crush fruit with hands and cover with 5 pints boiling water. Stir with wooden paddle to dissolve sugar and simultaneously mash the strawberries. When cooled to 85 degrees F., add yeast. Cover and stir daily. Strain on 7th day, transfer to secondary fermentation vessel, top up to one gallon, fit fermentation trap, and set aside. Rack after 30 days and again after additional 30 days. Bottle when clear. Allow to age at least 6 months. Will improve to one year.

Source URL: https://web.archive.org/web/20160311185119/http://winemaking.jackkeller.net/reques5.asp

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