strawberry / (or strawberry jalapeno if you have the jalapeno wine)
1 gallon recipe:
3.5 lbs strawberries (Fresh or frozen)
7 pts water
2 lb sugar
1 tsp acid blend
.25 tsp tannin
.5 tsp pectic enzyme
1 tsp nutrient
1 campden, crush
1 pkg champagne yeast
starting sg 1.090-95
pick fully ripe, remove stems, leaves, foreign matter.
1. wash and drain berries
2. use nylon straining bag and mash and strain out juice in to primary. keeping all pulp in straning bag, tie top, and place in primary.
3. stir in all other incredients EXCEPT yeast. cover primary.
4. after 24 hrs, add yeast. cover primary.
5. stir daily, check sg and press pulp lightly to aid extraction
6. when ferment reaches sg 1.030 (5 days) straign juice from bag. syphon wine off sediment into secondary.
7. when ferment is complete (sg has dropped to 1.000--about 3 weeks), syphon off sediment into clean secondary. reattach lock.
8. to aid clearing, syphon 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 .5 tsp stabilizer and .25 lbs of dissolved sugar per gallon.
optional step: add some jalapeno wine before bottling (I use 1 cup for 5 gallons)