Strawberry wine in the primary fermenter bucket - at least 5 gallons of it! It is made with all fresh strawberries from our garden, just picked in the last couple of weeks and immediately frozen, same day, at the peak of ripeness!
After much research and blending of recipes, experience and thought, here is the recipe I used:
Between 18-25 lbs strawberries
16 cups table sugar (hydrometer reading of approx 13% alcohol)
5 teas acid blend
1 tea bag (I used white tea)
2 teas pectic enzyme
Water to make 23 L
16 cups table sugar (hydrometer reading of approx 13% alcohol)
5 teas acid blend
1 tea bag (I used white tea)
2 teas pectic enzyme
Water to make 23 L
4 comments:
Do you ship! Sounds great! Happy Canada Day!
Sounds like it's gonna be sweet!
Happy Canada Day to you too Clayton!
Ramona, it won't be sweet. The yeast eat up all the sugar to produce the alcohol, until it gets to about 13-14% alcohol, then the yeast die off and whatever sugar is left is still there when the wine is imbibed. Any sugar, up until that point, will be used up.
This will actually be dry. The way I like it :-)
Clayton, I don't whip, but you're welcome to come by for a sip! It'll be ready next year sometime.
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