Strawberry Wine (2)

• 3 lbs. fresh strawberries
• 1/2 lb. chopped golden raisins
• 2-1/2 lbs. light brown sugar
• 2 tsp. citric acid
• 1/4 tsp. grape tannin
• 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 80-85 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. Add additional one cup sugar and 1/3 tsp citric acid dissolved in 1/2 cup water and ferment another 30 days. Rack, ferment additional 30 days, then rack again. Bottle when clear. Allow to age at least 9 months.