- Large food grade-quality plastic or earthenware crock (primary fermenter)
- 1 or more clean narrow-neck glass jugs (secondary fermenters)
- Fermentation locks for each secondary fermenter
- Plastic syphon tubing
- 5 "fifth" (750 ml.) wine bottles and corks for each gallon to be made
- Large plastic sheet or cover for primary fermenter
- Sodium metabisulfite to sterilize equipment and bottles
INGREDIENTS (for 1 gallon):
- 3 1/2 lbs. strawberries
- 2 1bs. sugar (or specific gravity of 1.090)
- 1/2 tsp. Super Ferment yeast nutrient
- 4 drops liquid pectic enzyme (1/2 tsp. pectic enzyme powder)
- 1 tsp. acid blend
- 1/4 tsp. tannin
- 1 gallon water
- 1 campden tablet (crushed and dissolved in 1/4 cup hot water)
- Wine yeast (Red Star Cote des Blanc, Lalvin 71B-1122, champagne)
Note- All equipment must be well washed and sanitized with a solution of sodium metabisulfite to prevent contamination.
- The fruit should be picked when ripe. Wash well. Place the fruit in primary fermenter and crush. Pour 1 gallon hot water over fruit and sugar. Add the dissolved campden tablet. Stir well. Cover.
- Allow to cool to room temperature (about 70° F). Add pectic enzyme and stir. Cover. Stir well every 8 to 10 hours.
- On the next day, add the acid blend, tannin, yeast nutrient, and wine yeast. Cover securely with plastic sheet and allow to ferment 4 - 5 days. Stir twice daily.
- When the foaming has ceased, strain out the fruit pulp. Syphon into 1 gallon secondary fermenter and attach air lock. Be sure jug is filled to neck and lock is tight.
- Allow to ferment to completion (specific gravity of 1.000 or less). Rack off sediment into another secondary or, if not available, rack into primary fermenter, clean out & sanitize secondary, then immediately rack back into secondary. Allow to age about 1 month or until perfectly clear. If clear and stable at this time, the wine may be bottled. If not, rack once more and allow to clear another month (add 1/2 campden tablet per gallon when racking).
- Stablilize the wine with 1/2 tsp. potassium sorbate and 1/2 campden tablet per gallon. If a sweeter wine is desired, sweeten to taste with either fructose or with sugar syrup (1 cup sugar to 1/2 cup boiling water). Bottle and cork the wine, then stand upright for 2 - 3 days to allow corks to expand. Then lay wine on its side to age for 4-6 months. Drink and enjoy!!!!!!