Strawberry Wine
12 Lb. strawberries 12 oz molasses 2 tsp yeast nutrient 2 tsp acid blend 1 tsp pectic enzyme
champagne yeast 2 gallons water 2 Lb. dark brown sugar 6 Lb. light brown sugar
Added to half gallon of the water, boiled and cooled,then stirred into the must of strawberries and
water this is the beginning batch, made like any standard wine.
Week Number:
1. 2 lbs brown sugar to 2 cups water boiled cooled, and fed to wine
2. same as above
3. 2 lbs. white sugar to one cup water fed.
4. 2 lbs. brown sugar to one cup water fed.
5. 1 lb white sugar to one cup water.
6. 1 lb brown added to racking, plus 1/2 tsp tannin.
When this has stopped bubbling add 3 campden tablets and let settle for 1 week naturally. Rack
again, fine with gelatin, and let sit for another week. Finally add 1/4 - 1/2 oz American un-
toasted oak chips and let age in carboy for 2 months. When this is sufficiently clear, bottle, and
there you have it.
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