- 3lb/1.5kg Strawberries
- 2lb/1kg Tate and Lyle granulated sugar
- 1tsp yeast nutrient
- 1tsp pectic enzyme (Pectolase)
- 1pkt Youngs Burgundy yeast
- 2 Campden tablets
- Prepare the yeast as per packet instructions and leave, covered for 20 minutes.
- Dissolve the sugar in 1½ pints of boiling water. Stir until the water becomes clear again then leave to cool.
- Rinse the strawberries in a solution of 1 Campden tablet in water then crush them in a 2 or 3 gallon (10 or 15 litre) clean, sterilized bucket. Add the cooled sugar solution and a further 4 pints of cold water. Stir well and add the pectic enzyme, yeast nutrient and yeast culture.
- Loosely cover the bucket with a clean tea towel and stir daily for 5 days. Strain the liquid through a muslin bag into a sterilized Demi-john. Fit an airlock and keep in a warm place (not an airing cupboard, just a room in the house) for 10 days and then top up the Demi-john to the shoulder with tepid water.
- Leave alone for the fermentation to finish and the wine to clear. You can speed up this process with a two part Wine Fining sachets or, like me; you just move it somewhere cool-i.e. A concrete garage floor.
- When the wine is sufficiently clear taste it. It will taste sweet but this is strawberry wine and should be sweet.
- Rack off into a second sterilized Demi-john, leaving behind any yeast or particles.
- After a further 2 days, inspect the wine and bottle. Good quality corks and stylish labels will improve the presentation (and taste!) It can be drunk immediately for that summer taste or left to mature for a couple of months.
- Whilst I always give a wine recipe each month you can produce some spectacular beers’ in a matter of 3 weeks. They work out about 25p per pint and taste magnificent. Just give some beer a try.
If you would like to suggest a personal wine recipe that we could try, please e-mail me. I would love to know what anyone thinks of my monthly attempts