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Strawberry Wine


This recipe makes one imperial gallon. To make more than one gallon multiply everything except the yeast by the number of gallons you want to make. The yeast is enough to make up to five gallons.

4 lbs of ripe strawberries
2 lbs sugar
1 teaspoon yeast nutrient
1 teaspoon acid blend
1 teaspoon pectic enzyme
1/2 teaspoon of tannin
1 package yeast Lalvin EC-1118 wine yeast
Campden tablets (add one campden tablet for each gallon of wine)

TIP: Freeze fresh berries and thaw before using. This will give you better juice extraction.

For each gallon:

  • Dissolve the sugar in warm water
  • Wash the berries then remove the hulls.
  • Crush the fruit and add it along with all the other ingredients except the yeast and pectic enzyme.
  • After 24 hours add the yeast and pectic enzyme.
  • Stir the juice daily for 6 days and then let it rest for 24 hours.
  • Rack the wine off the pulp and sediment into a secondary fermenter.
  • Attach the airlock and rack again in 3 weeks.
  • If the wine is clear you are now ready to bottle if it's not clear you will have to wait longer. You can also add finings to speed up the clearing.

When your wine is clear you have the option of filtering. If you want a sweeter wine you can add wine sweetener and conditioner.