- Wash and remove the stems and leaves.
- if using frozen this is done for you already. I just slowly bring the fruit and1 gallon of water to 160 for 10 minutes. And I mash it up with a potato masher.
- Use a straining bag and fill with the crushed strawberries. Tie the top, and leave straining bag in a sterilized bucket.
- Add water if needed, sugar, and acid blend, tannin, pectic enzyme, and yeast nutrient. Stir well.
- Before you add the yeast, you will need to sterilize the must. Crush up one Campden tablet and add to the must. Stir and cover for 24 hours. Now you may add the yeast. Stir well, cover, and stir every day for 4-5 days.
- Then siphon into your 1 gallon jug, put the rubber stopper on and airlock.
- It will take about 2-3 months before your wine is clear enough to bottle.
- You can make more than just 1 gallon if you just multiply out the recipe.
- I used half a pack of yeast for this batch.
Can I use other fruits? Of course, just about any fruit can become wine. Even garlic... yup... it's gross. But Apples, Pears, Grapes, Apricots, Strawberries, Raspberries, Blackberries are all easily done.
How do I learn to make other fruit wines? Well first you understand that winemaking is a process. Kind of like brewing is a process. But in wine making the quality of the ingredients are very important. It took me a long time to realize that the strawberries from Wal-Mart were actually better for wine making than the strawberries from WholePaycheck market.
Where can I learn more? Not surprisingly, Beer and Wine Journal is an excellent resource. As well as this article written by Beer and Wind journal editor Chris Colby for Grit Magazine.
That's all for now sports fans.