Recipe Type: All Grain
Yeast: Lavlin EC-1118
Batch Size (Gallons): 6
Original Gravity: 1.095
Final Gravity: .990
Boiling Time (Minutes): 1
Color: Light Red
Primary Fermentation (# of Days & Temp): 9 days 76F
Secondary Fermentation (# of Days & Temp): 60 days 76F
Tasting Notes: Tastes Like Strawberries

How To Make Strawberry Wine
By Damian Perrin

Makes a 6 gallon Batch

Ingredients

15 lbs Strawberries
7.8 gallon Fermenting Pale
6.5-gallon Carboy
Airlock
1.5 TSP Wine Tannin
6 TSP Acid Blend
1.25 TSP Pectic Enzyme
6 Camden Tablets (Potassium Metabisulphite)
18 lbs. Corn Sugar ( 36 cups)
1 Yeast Packet
6 TSP Yeast Nutrient
2 ½ TSP Bentonite
Bucket Bag (Fine or Coarse)

Day 1

Secure bucket bag inside Fermenting pale (Primary Fermentation) and strap down with bungee cord. Then add strawberries, wine tannin, acid blend, bentonite, and Camden tablets. Next add enough water to cover strawberries. Cover pale with towel.

Day 2

Add sugar, yeast packet, pectic enzyme, and yeast nutrient. Then add water to the 5.5 gallon mark.
Days 2 through 8 stir daily for 1 minute. Test S.G. after 3 day and again each day until the Specific Gravity reaches 1.000. Then follow day 8 instructions.

Day 8

Remove strawberries from wine and discard. Rack (siphon) wine into 6.5-gallon carboy (Secondary Fermentation). Fit with airlock.

After 30 days, degas the wine. Rack wine. Wine should clear. Once fermentation stops. You can add Sparkalloid to clear in a week. You may drink after two months, but it matures after 6 months.