Strawberry Wine

Strawberry, common name for low, perennial herbs of the genus Fragaria, of the family Rosaceae, and also for the edible fruit of these herbs. Strawberries, which are native to temperate regions throughout the world, were first cultivated in the U.S. about 1835 and have since become an important and widely distributed crop on farms and in home gardens.

Ingredients for 1 gallon (4.5 Liters

	Strawberries - 4 pounds (2 Kilograms)
	Sugar - 2 pounds (1 Kilogram)
	Lemon - 1 each
	Pectic Enzyme - 1 teaspoon
	Yeast Nutrient - 1 teaspoon
	Yeast Lalvin EC1118 - 1 package
	Tannin - 1 teaspoon
	Campden Tablets - 1 each
	See Additives
	See Bru-Berry Fruit Wine Kits

Remove the hulls and wash the strawberries.
Place the fruit in a Food Grade plastic container together with the juice.
Add the 'Yellow' part of the skin of the lemon.
Add the tannin and sugar.
Pour 1 US quart (4 liters) of boiling water over them.
Mash the strawberries with a plastic spoon and stir well to dissolve all the sugar.
Cover the Food Grade plastic container and leave it to cool down.
When cooled down, add a campden tablet and the pectic enzyme to it.
Cover again and leave it standing in a warm place for 24 hours.
After 24 hours you have to add the yeast and the yeast nutrient to it.
Cover it again and leave it in a warm place for one week, stirring it daily.
Strain through the Nylon Straining Bag into a 1 gallon jug (4.5 liters). Fit an air lock on the jug.
Add some sugar syrup to reactivate the fermentation.
When fermentation is complete, rack the wine and allow it to clear.
Your wine is now ready for bottling. To give your wine a professional appearance, it is recommended to filter before bottling. We highly recommend the use of the EuroFilter™ Electric Wine Filter for this purpose See EuroFilter .
Store in a cool and dark place.
Leave it for at least six months before drinking it.
ENJOY!