- Ingredients -
sodium metabisulfite, 1/2 teaspoon for sterilizing, 1/4 teaspoon for wine
2 full flats strawberries, leaves removed, halved
1 1/4 teaspoons pectic enzyme
5 gallons distilled water
5 pounds fine granulated sugar
(1) 5 gram package wine yeast
5 teaspoons yeast nutrient
- Tools -
Roma by Weston Wine Press
5 gallon food-grade bucket
siphon
5 gallon carboy
airlock
20 wine bottles with twist-off tops (this way you won't need a corker)
Sanitize your 5 gallon bucket with sodium metabisulfite and water.
Use the Roma by
Weston Wine Press to press your strawberries into juice. Be sure to place the 5 gallon bucket under the spout of the juice tray.
Add the 1/4 teaspoon of sodium metabisulfite and pectic enzyme to the juice in the bucket. Cover the bucket with a towel for 24 hours.
Next, fill the bucket with water, leaving 2-3 inches. Stir in the sugar, yeast, and yeast nutrient until it all dissolves. Cover the bucket with a towel and allow the wine to ferment for a week.
After a week, use a siphon to transfer the liquid into a freshly sanitized carboy, closing it off with an airlock.
Continue to ferment for six weeks. After six weeks, you'll want to siphon it again to separate the liquid from the sediment.
Once again, siphon it into a sanitized carboy and replace the airlock. Let it clear for another 2 weeks, then siphon it into bottles.
Let age for at least 3 months, then enjoy!
