3 1/2 lb. Strawberries (Fresh or frozen)

7 pts. Water

2 lb. Sugar

1 tsp. Acid Blend

1/4 tsp. Tannin

1/2 tsp. Pectic Enzyme

1 tsp. Nutrient

1 Campden, crushed

1 pkg. Wine yeast

Starting S.G. 1.090 - 1.095

METHOD:

Pick berries fully ripe. Remove any stems or leaves and foreign matter.

1. Wash and drain berries.

2. Using nylon straining bag (or press) mash and strain out juice into primary fermentor. Keeping all pulp in straining bag, tie top, and place in primary.

3. Stir in all other ingredients EXCEPT yeast. Cover primary.

4. After 24 hours, add yeast. Cover primary.

5. Stir daily, check S.G. and press pulp lightly to aid extraction.

6. When ferment reaches S.G. 1.030 (about 5 days) strain juice from bag. Siphon wine off sediment into glass secondary. Attach airlock.

7. When ferment is complete (S.G. has dropped to 1.000 -- about 3 weeks) siphon off sediment into clean secondary. Reattach lock.

8. To aid clearing, siphon again in 2 months and again if necessary before bottling.

This makes a good dry wine, but you may slightly sweeten it also. Before bottling, add 1/2 tsp. stabilizer, then add 1/4 lb. dissolved sugar per gallon.

VARIETIES

Strawberries (Fragaria L.) are a popular fruit that needs little introduction. They can be found in the wild and if lucky you can spot the small 1/4" wild fruit. Here are some everbearing commercial varieties: Ogallala, Streamliner, Ozark Beauty, and Sequoia. Pinch first blossoms for plant strength. Some can be used as ground cover.