Two flats of strawberries have arrived in the home. One flat for freezer jam and one flat for making strawberry wine. Here is a picture of the lovely things.
- 4-5 lbs of fresh strawberries, washed, stemmed, and any spoilage cut off.
- 2.5 lbs of sugar ( was 2 lbs but these could have been a tad riper )
- 1tsp acid blend ( or juice from 1 lemon )
- 1/8 tsp of tannin
- 1 tsp yeast nutrient
- 1/2 tsp pectic enzyme
- water enough to round out a gallon
The process has begun. Everything was sanitized. The berries were washed, stemmed etc. Put into cheese cloth bags, and mashed to a pulp. Water was boiled and sugar was added then all was placed in primary fermenter. It sits for a day, then I add a acid, tanin, yeast nutrient and crushed campden tablet. Half day after that I add the pectic enzyme. Twelve hours after that I remove berries and add a started yeast culture. Obviously this is not a complete instruction set. If you want to make wine do not follow these instructions but do your own research first. Thanks!
Then comes the fun part. Listening to the living active fermentation in the primary fermenter ( a fancy name for a bucket with a lid and a hole for an airlock. About a week after that we start racking to a gallon glass jug a time or two. Why its called “racking” I have no clue but the process simply means siphon from one container to another taking care not to splash it about or add air. The purpose is to leave behind any settled sediment.
Wine should be ready by mid summer.