|
|
For 1 Imperial gallon:
4 lbs of ripe strawberries
2 lbs sugar
1 teaspoon yeast nutrient
1 teaspoon acid blend
1 teaspoon pectic enzyme
1/2 teaspoon of tannin
1 package yeast Lalvin EC-1118 wine yeast
Campden tablets
(add one campden tablet for each gallon of wine)
|
|
Dissolve sugar in warm water. Remove the hulls and then crush
the fruit and add it along with all ingredients except the
yeast and pectic enzyme. After 24 hours add the yeast and
pectic enzyme. Stir daily for 6 days and then let rest for 24
hours. Rack off pulp and sediment into secondary fermenter. Attach
airlock and rack again in 3 weeks.
Note: This recipe is for one gallon of wine. To make more wine,
just multiply however many gallons you make.
|
