Strawberry Wine (3)

• 3 1/2 lbs fresh chopped strawberries
• 1/4 lb. chopped golden raisins
• 1/4 lb. chopped dates
• 2-1/2 lbs. granulated sugar
• 1-1/2 tsp. acid blend
• 2 tsp. pectic enzyme
• 1/4 tsp. grape tannin
• 1 crushed Campden tablet
• Champagne yeast and nutrient

Place chopped fruit in nylon jelly bag, tied. Place jelly bag and all other ingredients except Campden tablet, pectic enzyme and yeast in crock and cover with 5 pints boiling water. Stir well to dissolve sugar. Cover. After two hours add crushed Campden tablet. After additional 10 hours add pectic enzyme and 12 hours later add yeast. Cover and stir daily. On 7th day remove jelly bag and hang over bowl to collect juice. Allow to drain thoroughly without squeezing (about two hours). Pour all liquids into secondary fermentation vessel, top up to one gallon, fit fermentation trap, and set aside. Rack every 30 days. After 3rd racking, bottle when clear. Allow to age at least 1 year.