Provided by Hop Shop, 22 Dale Rd, Mutley Plymouth,
PL4 6PE - http://www.hopshopuk.com
STRAWBERRY WINE
1.8kg fully ripe strawberries
1kg sugar
1 teaspoon citric acid
1 teaspoon pectolase
Gervin Sauternes yeast
1/2 teaspoon tannin
1/4 teaspoon Minavit nutrient
Campden tablets
Finings
Water to 1 gallon
- Remove the stalks and hulls, wash the fruit and place in a clean white bucket.
Pour on 5 pints of boiling water and then mash the strawberries with a plastic
spoon.
- Cover the bucket, allow the contents to cool right down and then add the
pectolase, citric acid, nutrient, tannin and the yeast. Cover the bucket loosely
with the lid and leave in a warm place, 18°C-22°C for 3 days stirring
daily.
- Strain the juice into a sterilised demijohn, only pressing the pulp lightly.
Dissolve the sugar in 1 pint of boiling water, allow to cool and add to the
demijohn. The demijohn should not be more than 7/8ths full to minimise waste
from excess frothing. Fit an airlock and continue to ferment, topping up the
jar with a little cooled boiled water when the vigorous frothing dies down.
- When the fermentation stops and the wine is dry syphon it off the sediment
into another sterilised demijohn and add one crushed campden tablet.
- After 2 weeks rack again, adding 1 more campden tablet and the finings.
When the wine is crystal clear it can be syphoned into bottles and corked.
NOTE
This wine will fade in colour in sunlight. It should ideally be stored in a
cool, dark place for about six months before drinking.
If you like there to be a little residual sugar in the wine, you should rack
it when the S.G. drops to 1.000. Remove to a cool place or refrigerate for 24
hours before racking and adding the campden tablet. To safeguard this medium
dry wine an extra campden tablet and a wine stabiliser should be added during
the maturing period.
Provided by Hop Shop, 22 Dale Rd, Mutley Plymouth,
PL4 6PE - http://www.hopshopuk.com