Strawberry Wine Recipes!!

I have never met a strawberry wine that I did not like. Many people think of thick syrupy sweet when they think of strawberry wine but in reality there is a wide range of flavor possibilities using strawberries.

If you have the chance to use wild strawberries for your wine you are one lucky wine maker!! This will be a wine beyond compare. Wild strawberries tend to be more flavorful than domestic strawberries. So if you get the chance... pick some wild strawberries!

Don't be afraid to be creative with your wine making. Take these recipes as a general guideline and have some fun!

For example... replace the acid blend with a can of frozen lemonade and add the zest from 2 or 3 lemons to your straining bag. Mmmmmm... Strawberry Lemonade wine!

Strawberry Wine Recipes

Enough water to make 1 gallon

4 lbs strawberries (fresh or frozen)

2 lbs sugar (you can use light honey if you like)

1 tsp acid blend (or juice from 1 lemon)

1/8 tsp tannin

1 tsp yeast nutrient

1 crushed Campden tablet

1/2 tsp pectic enzyme

1 pkt champagne yeast or Montrachet yeast

Wash your berries and remove the stems. Make sure that you cut out any bad parts. Put your strawberries into a nylon straining bag, put it into your primary fermenter and squash your berries.

Boil about 3 quarts of water and add your sugar or honey and stir until sugar/honey is dissolved. Skim off any film if you need to.

Pour your sugar water over your strawberries and add enough water to make 1 gallon.

Wait 24 hours and add your acid, tannin, yeast nutrient and crushed Campden tablet.

Cover your primary fermenter and add your airlock.

Wait for 12 hours and then add your pectic enzyme.

Wait for 24 hours and then add your yeast. Stir.

Remove your bag of strawberries in a week. Let the juices drain out of the bag. Do not squeeze.

Go ahead and rack your wine into your secondary. Reattach your air lock and let it set for another 4 - 6 weeks.

Rack your wine again, replace your airlock and let it stand another week or 2. Your wine should be clear by now. Feel free to rack it again if it is not.

Now is the time to sweeten your wine if you choose to. I like my wine a little sweet but not too sweet. But if you like a dry wine you should be fine.

Now... go ahead and bottle.

You will want to let your wine age for 6 months to a year.

I am looking for a Dessert Strawberry Wine...

This will make 5 gallons.

25 lbs of strawberries

1/4 tsp sodium bisulfite

Pectic Enzymes according to package directions

5 tsp yeast nutrient

12 lbs sugar

1 pkg champagne yeast

Wash your berries and remove the stems. Make sure that you cut out any bad parts. Put your strawberries into a nylon straining bag, put it into your primary fermenter and squash your berries.

Add just enough water to cover your strawberries and add your Sodium Bisulfite, Acid Blend and Wine Tannin and Pectic Enzyme (enough for 5 gallons).

Cover your primary fermenter with a towel and let it set for 24 hours.

Add enough water to make your 5 gallons. Stir in your sugar and stir until it is dissolved. Add your yeast nutrient and yeast.

Cover your fermenter with your towel and wait for a week. (your S.G. will be around 1.025 to 1.035 or so)

Rack your wine into your secondary. Attach your airlock and wait for 4 - 6 weeks. You are waiting for the fermentation process to stop.

Rack your wine into a secondary and attach your airlock. Wait for another week or two. If your wine is clear then you are done. If it isn't then go ahead and rack again.

Taste your wine and Sweeten to taste.

Now it is time to bottle. Let your wine age for 6 months to a year and then enjoy!

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