In Europe strawberries have been cultivated since the XV century. In few centuries it became one of the favorite berries among cottagers. People are used to eating it raw or cooking delicious preserves and compotes from it. However, we’ll find out how to make homemade wine from strawberries. The recipe of this fragrant and tasty beverage is pretty easy, thus even fledgling winemakers would be able to make it.
The key problem here lies in obtaining strawberry juice. You see, strawberries are not very anxious to give it, that’s why you can’t omit using water and sugar. Another important thing – for the most fruit wines we don’t need to wash the fruits, but it’s obligatory to wash strawberries. Otherwise, you’ll end up with an unpleasant earthy taste. For natural fermentation we’ll add some raisins, otherwise you can use wine yeast.
- Strawberries – 6.5 lb / 3 kg
- Sugar – 4.4 lb / 2 kg
- Water – 0.8 gal / 3 liters
- Raisins – 3.5 oz / 100 gr (not necessarily/alternatively wine yeast)
Strawberry Wine Recipe
1. Mash cleaned ripe strawberries by hands or with a wooden rolling pin.
2. Dissolve sugar in warm water.
3. Put the strawberry pulp into a container, add sugary syrup. I also suggest you add handful of raisins and thoroughly stir it. Raisins contain wild wine yeasts which facilitate fermentation. You can manage without them, but you’ll have no guarantee that the strawberry must will ferment.
Fill the container up to ¾ of its volume; otherwise the must might overflow during the fermentation.
4. Tie up the bottleneck with gauze and leave it for 5-7 days in a dark place with a temperature of 61-77F° / 16-25°C. In order to prevent mold from appearing and the juice from souring, I suggest you stir the must with a wooden spoon or clean hands every day.
5. After 5-7 days when you see the signs of active fermentation (foaming, hissing sound, and fermented odor), pour the juice from the sediment through a straw. Squeeze the pulp through cheesecloth.
6. Pour all of the fermented juice into a clean bottle or a can. Install air lock of any design for sealing and carbon dioxide removal.
7. Move the container into a dark warm place (65-74F° / 18-23°C).
8. After 36-45 days still fermentation will be finished (the air lock will stop bubbling, there will be sediment at the bottom, the must will get brighter). After that you’ll have to pour the new strawberry wine from the sediment through a narrow straw and bottle it for storing. You should make sure that each bottle is tightly sealed with a cork.
9. Leave bottles in a cellar with a temperature of 47-54F° / 8-12°C for infusing. I suggest that you season wine for at least 65 days before consuming it, thus its taste will get much better.
Finally you’ll end up with a wine with ABV of 16-18 degrees. If that’s too much for you, then at the initial stages you should add twice as much water. In our case it’s 1.6 gal / 6 liters instead of 0.8 gal / 3 liters. This way you’ll end up with a strawberry wine with ABV of 10-12% but shorter shelf-life. Heady wine can be kept for a year or year and a half, light wine – for 6-8 months.