Strawberry Wine

4.65 from 34 votes

Strawberries brew up nicely into a sweet and flavorful strawberry wine. All you need is a tiny bit of equipment and patience.

Prep Time1

Fermentation Time60

Total Time60 1

Course: Drinks

Cuisine: American

Keyword: Country Wine, Strawberry Wine

Servings: servings (4 bottles or 1 gallon)

Author: Ashley Adamant

Equipment

Ingredients

4-5 lbs strawberries
2 lbs sugar
1 tsp acid blend
1 tsp yeast nutrient
1/8 to 1/4 tsp tannin powder
1/2 tsp Pectic Enzyme
water to fill
1 packet wine yeast

Instructions

Place the strawberries and sugar into a large bowl or directly into your fermentation vessel. Allow the sugar to pull the juice from the strawberries for a few hours.
Add the remaining ingredients (except wine yeast) and fill with water to within a few inches of the top of the fermentation vessel. Give it a stir or shake to combine the ingredients.
Dissolve a packet of wine yeast in about 1/4 cup of water and allow it to rehydrate for at least 5 minutes. Add the dissolved yeast into the wine base and cap the mixture with a water lock.
Allow the mixture to ferment for about 2 weeks and then use a siphon to rack the wine into a new fermenter. Filter through a fine mesh strainer as you go to remove any strawberry chunks and leave any sediment behind.
Cap with an airlock and allow the strawberry wine to ferment in secondary for about 6 weeks, or until fermentation is complete, before bottling.
Bottle the wine, leaving behind the sediment. Cork bottles and allow it to age for at least a month, preferably 3-6 months before drinking.

Notes

Ingredient Substitutions

If you’d like to try to make this wine without normal pantry staples, here are a few substitutions (see the article on ingredient substitutions for more details):

1 tsp Acid Blend = 1 TABLEspoon lemon juice
⅛ tsp Tannin Powder = 1 cup strongly brewed black tea
1 tsp Yeast Nutrient = ¼ cup golden raisins (sultanas)
1 tsp Pectic Enzyme = freeze the fruit for 1 week before making the wine to break down pectin

The wine yeast is tricky to substitute, don’t use bread yeast. You can hope that your sultana raisins have wild wine yeast on their skins, and it may or may not work. If you only buy one thing, I’d strongly suggest a good wine yeast for best results.

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