Mar
03
Strawberry Wine Recipe
Filed Under (Food and Wine) by Ben on 03-03-2009
Tagged Under : Food and Wine, recipe
Makes 6 Gallons
24 lbs. fresh wild strawberries
15 lbs granulated sugar
6 gallons 180 F water
6 tsp. acid blend
6 tsp. pectic enzyme
1.5 tsp. grape tannin
6 crushed campden tablets
1 packet champagne yeast
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Crush strawberries in fruit strain bag with hands. Add everything except campden, pectic enzyme and yeast in bucket and cover with hot water. Stir well to disolve sugar. Cover and add campden after 2-4 hours. After 12 hours, add pectic enzyme and after another 12, add yeast. Cover and stir daily for 7 days. On 7th day, remove bag and strain strawberry juice. Siphon into primary and tap off. Rack every 30 days until wine clears and then bottle. Best after 6 months, awesome after a year.
Drink and enjoy
~Ben
Don’t add acid blend till fermentation is done. You can run the risk of sticking your fermentation.
What colour extraction do you get? Is it stable after fermentation?
Extraction came out a nice pink color and it was very stable after fermentation. I posted a bunch of pics of it on flickr here ->
http://www.flickr.com/photos/benwoodall/sets/72157600500971837/
I’ll be bottling sometime this week I think actually, cleared up very nicely in under 4 months.
[...] 6 months later…here we are. This has been the toughest batch yet. To start, strawberry seeds aren’t exactly easy to filter out of mash. And second, sometime last week, my carboy decided to crack and leak about 1/2 a gallon of wine. Lucky for me, I keep my carboy in the the primary barrel. [...]
Ours cleared very nicely after 4 months and was very good to drink that soon – I know it’s better the longer it sits, but it is good at 4 months – imagine what it will be like after a year! I also back sweetened mine to taste, we made some dry, some semi-sweet (for my husband) and some sweet (for me). I’d like to try this with frozen strawberries – our wine store told us that would work well – have you ever tried that? Or have you only used fresh?
Looks good. Going to make this in about a week. I see the first comment says: “Don’t add acid blend till fermentation is done. You can run the risk of sticking your fermentation.”
What do we think about that?
… Also, what was the end alcohol percent?
Michelle: I’ve never used frozen fruit to make wine, but i’m about to store buy some black berries to make wine next month. I’ll post that recipe later as well.
Arni: i didn’t have any problem with stuck fermentation, though adding the acid blend to the 2nd rack is fine.
The end product, which I’ve had a few glasses of now, ended up with around 14%/v alcohol. Every batch of wine i’ve ever made has ended up with a higher alcohol content. Not sure if i’m over using sugar or what…but I’m not complaining.
Also, a pairing note. This wine works great as a dessert wine. Had a few glasses on hot nights with some chocolate pie and it was awesome.
Hope it turns out well,
Cheers,
Ben