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REQUESTED RECIPE:

Strawberry Wines

"Strawberry season is upon us here in Ottawa. I was wondering if
you know of a good recipe for a medium sweet strawberry wine." Rick




I have several recipes that produce semi-sweet to sweet strawberry wines. I'm including four, below. The first is the simplest strawberry wine recipe I know of. Use only the sweetest, freshest berries and you'll be rewarded with an exquisite, delicate wine. The second has more body and finishes well. The third also has good body and stores and ages well. The fourth depends on wild strawberries and is a lighter wine, but the taste will be the most rewarding of the lot. I hope one of these works for you.

Strawberry Wine (1)



Place all ingredients except yeast in crock. Crush fruit with hands and cover with 5 pints boiling water. Stir with wooden paddle to dissolve sugar and simultaneously mash the strawberries. When cooled to 85 degrees F., add yeast. Cover and stir daily. Strain on 7th day, transfer to secondary fermentation vessel, top up to one gallon, fit fermentation trap, and set aside. Rack after 30 days and again after additional 30 days. Bottle when clear. Allow to age at least 6 months. Will improve to one year.


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Strawberry Wine (2)



Place all ingredients except yeast in crock. Crush fruit with hands and cover with 5 pints boiling water. Stir with wooden paddle to dissolve sugar and simultaneously mash the strawberries. When cooled to 80-85 degrees F., add yeast. Cover and stir daily. Strain on 7th day, transfer to secondary fermentation vessel, top up to one gallon, fit fermentation trap, and set aside. Rack after 30 days and again after additional 30 days. Add additional one cup sugar and 1/3 tsp citric acid dissolved in 1/2 cup water and ferment another 30 days. Rack, ferment additional 30 days, then rack again. Bottle when clear. Allow to age at least 9 months.

Strawberry Wine (3)


  • 3 1/2 lbs fresh chopped strawberries
  • 1/4 lb. chopped golden raisins
  • 1/4 lb. chopped dates
  • 2-1/2 lbs. granulated sugar
  • 1 1/2 tsp. acid blend
  • 2 tsp. pectic enzyme
  • 1/4 tsp. grape tannin
  • 1 crushed Campden tablet
  • Champagne yeast and nutrient

Place chopped fruit in nylon jelly bag, tied. Place jelly bag and all other ingredients except Campden tablet, pectic enzyme and yeast in crock and cover with 5 pints boiling water. Stir well to dissolve sugar. Cover. After two hours add crushed Campden tablet. After additional 10 hours add pectic enzyme and 12 hours later add yeast. Cover and stir daily. On 7th day remove jelly bag and hang over bowl to collect juice. Allow to drain thoroughly without squeezing (about two hours). Pour all liquids into secondary fermentation vessel, top up to one gallon, fit fermentation trap, and set aside. Rack every 30 days. After 3rd racking, bottle when clear. Allow to age at least 1 year.


Strawberry Wine (4)


  • 3 1/2 lbs. fresh wild strawberries
  • 2-1/2 lbs. granulated sugar
  • 1 gal. water
  • 1 tsp. acid blend
  • 1 tsp. pectic enzyme
  • 1/4 tsp. grape tannin
  • 1 crushed Campden tablet
  • Champagne yeast and nutrient

Place fruit in nylon jelly bag and tie. In crock, crush fruit with hands. Add all other ingredients except Campden tablet, pectic enzyme and yeast in crock and cover with 3 quarts boiling water. Stir well to dissolve sugar. Cover and add crushed Campden tablet when tepid (about 2 hours). After additional 10 hours add pectic enzyme and 12 hours later add yeast. Cover and stir daily. On 7th day remove jelly bag and hang over bowl to collect juice. Allow to drain thoroughly without squeezing (about two hours). Pour all liquids into secondary fermentation vessel, top up to one gallon, fit fermentation trap, and set aside. Rack every 30 days until wine clears (3-6 months). When wine clears, bottle. Allow to age at least 1 year.


My thanks to Rick for the request.


This page was created on June 16th, 1998 and updated July 15th, 1999.

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