Strawberry Wine

Batch Name: Strawberry Wine
Brew Date: 4/30/2001
Batch Size: 3 Gallon
Fermentation: Primary: Plastic, 4 Days
  Secondary: Plastic, 4 Days
  Tertiary: Plastic, 15 days
Orig Gravity: 1.110 Final Gravity: ???
Alcohol (Vol):  
   
   
   
3 pounds Whole Frozen Strawberries
4 Pounds Cane Sugar
½ Pound Brown Sugar
16 Ounces Light Karo Corn Syrup
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2 Cups Orange Juice
½ Cup Lemon Juice
1½ pkg Red Star Champaigne yeast
1 Teaspoon Yeast Nutrient
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1 Teaspoon Pectic Enzyme

 

Strawberry Wine is a historical summertime favorite, and a thing of fond memories.

This version is a modification of a recipe I found in Wild Wines.
This particular recipe is a uses a brown sugar and corn syrup in addition to the Cane sugar to create a drink somewhat sweeter than the author originally intended.

First Boil
NONE

Second Boil
NONE

Combine first four ingredients with 2 gallons lukewarm water. Allow to STEEP loosley covered for 24 hours

Primary Fermentation
Mash the berry mixture with a potato masher, or hand blender.
Make a yeast starter from the second set of four ingredients, and allow to sit at least 3 hours.
Pitch Champaigne yeast starter and add Pectic Enzyme.
Ferment in widemouth plastic fermentation bucket for 4 days at 68°F

Secondary Fermentation
Strain off berry solids with fine cheesecloth, and rack into a clean plastic carboy.
Continue to ferment an additional 4 days at 68°F.

Tertiary Fermentation
Rack into a tertiary fermenter, again filtering through fine cheesecloth. Use another clean plastic carboy.
Ferment an additional 15 days at 68°F

Rack once more into a clean plastic carboy, and bottle when clear.

Bottling
Rack to bottling bucket, and bottle without priming. As a still wine it can be stored in wine bottles, or various sizes of jugs without the tedious mucking about with individual bottles, although theese work just fine too.

Strawberry is ready to drink when crystal clear and has aged at least 6 months.