Strawberry
Wine
By Mike Caraway
Date 2006-06-20
Category Fruit
Yield Five Gallons Imperial
Beginning SG/PA 1.095
Ingredients:
4 kg. damson plums (freeze and thaw out to remove pits and
improve
juice extraction)
2 kg. strawberries
16 kg. (1 case) palomino grapes
1/2 liter red grape concentrate
15 liters water
1 tbsp. pectic enzyme
2 tsp. nutrient
1 tsp. sulfite crystals
Sugar to SG 1.095
Acid blend 'B' to 3.8 sulphuric
1 pkg. wine yeast (Lalvin D 47 or K1-V1116)
Instructions:
1. Chop fruit and add to crushed grapes.
2. Put into primary fermentor and stir in all ingredients
except yeast.
3. Make SG and Acidity adjustments.
4. Cover primary and let sit 24 hrs.
5. Sprinkle yeast and let sit undisturbed on surface for 2
hours.
6. Stir vigorously and cover primary.
7. Stir several times per day until Specific Gravity reaches
1.030 (4 to
5 days). (continued on next page)
8. Squeeze juice from ferment and place into glass
secondary.
9. Attach airlock.
10. When fermentation is complete (S.G. 1.000 or lower /
15-20 days)
rack off sediment into clean secondary and reattach airlock.
11. Rack every 7-8 weeks and add 0.1 gr/l. sulfite crystals
during
aging (6-7 months).
12. Add 1/2 tsp sulfite crystals before bottling.
13. If you desire a sweeter wine, at this point can add 1
1/2 tsp.
stabilizer and a solution of 30 gr/l. dissolved
sugar.
