20 lbs. frozen strawberries (Use extra if the berries are light in flavor.)
4 lbs. Sugar (approx.)
3 gallons water (approx.-see recipe)
Campden tablets OR potassium metabisulfite powder
5 tsp. yeast nutrient
2 1/2 tsp. dry or 25 drops liquid pectic enzyme
1 pkt. general purpose wine yeast
Place frozen fruit in fermentor
Add 5 campden tablets OR 1/4 tsp. metabisulfite
Add pectic enzyme
Add 4 lbs. sugar
Leave for 3 days at room temperature.
Place fruit in straining bag.
Place bag and water into primary fermentor to make 5-1/2 gallons.
Adjust acid to TA .65% (6.5 g/L) with tartaric acid
Check S.G. and add sugar to 1.075 if needed.
(This is lower then many wines; strawberries seem to give a false S.G. reading.)
Add 5 tsp. yeast nutrient
Add 1 pkt. yeast.
While must is fermenting, make sweetened juice using 4 lbs frozen berries, 1 cup sugar and 1/2 tsp. or 5 drops pectic enzyme. Put into bowl for 1 day at room temperature. Put this mixture into a fruit bag and allow clear juice to drip into a container for 24-36 hours.
Do not squeeze the bag. (Clear juice can be frozen until it is added later.)
When S.G. is about 1.005, lightly hand squeeze fruit bag in fermentor (don't over squeeze).
There should be about 5 1/2 gallons must or slightly less.
Rack wine into secondary.
Rack wine again in 3 weeks
Add 5 Campden tablets OR 1/4 tsp. metabisulfite
Add 2-1/2 tsp. potassium sorbate
Add clear sweetened juice to taste
Rack again in 3-5 weeks and add Sparkolloid.
Rack 1 week later (when clear)
Verify sulfite level is 40-75ppm.
Add campden tablets OR metabisulfite if needed.
Sweeten with sugar syrup to taste
Filter, if desired, and bottle.
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