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We are all waiting for summer to enjoy the taste and aroma of fresh strawberries. And experienced winemakers, as well as beginners, are waiting for the start of the berry wine season.
They also make strawberries: liquor, tincture, liqueur, syrup
Tips before starting
For most fruit wines, it is strictly forbidden to wash the fruits so as not to wash off the wild yeast, but with strawberries everything is different. If you miss this stage, then the finished drink will have an unpleasant earthy aftertaste.
Natural yeast for strawberry wine can be replaced with raisins or you can make your own sourdough. Berries are not washed for her.
Strawberries cannot be used to make dry wine. This ingredient is suitable for dessert and liqueur types of wine. Since without sugar and water, the berries will not be able to give the right amount of juice.
For fermentation, it is not recommended to use a container in which milk was previously stored.
Before starting cooking, it is advisable to rinse all containers with boiling water, and then wipe them dry with a clean towel.
Now you can safely go directly to the recipes and step-by-step instructions for making homemade wine.
Classic strawberry wine
Ingredients
Strawberries – 3 kg
Granulated sugar – 2 kg
Water – 3 L
Quality raisins – 100 g
Method of preparation
Strawberries must be washed very thoroughly, remove the stalks and spoiled berries. Then crush each strawberry with your hands or with a wooden spatula.
We heat the water to 30 degrees, add 1 kg of granulated sugar and mix well until the granules are completely dissolved.
Pour the prepared berries, unwashed raisins into a container with a wide neck (a basin, a bucket or an enameled pan) and pour over the syrup. All ingredients should not exceed 3/4 of the volume of the container, as the wort may overflow during the fermentation process.
We cover our container with gauze and leave it for 5–7 days in a dark place with a temperature of about 18–28 degrees. Do not forget to stir the contents of the container several times a day with a wooden spatula.
As soon as the stage of active fermentation is over, the liquid must be filtered, squeezed out the cake, and then filtered.
We fill the glass container by 70–75% with the resulting strawberry juice, add 500 g of sugar, mix and install a water seal. Or, in the old fashioned way, we use a medical glove with a small hole on the finger. We leave for 1-2 months in a dark warm place (18-28 degrees).
After five days of quiet fermentation, add another 250 g of granulated sugar. To do this, drain 200 ml of liquid, dissolve sugar in it and then pour it back into a common container. We install a water seal and after five days repeat this manipulation again with the remaining granulated sugar.
As soon as the fermentation is completely over, the young wine must be drained from the sediment, using a dropper tube or in any other way convenient for you.
Then we take a sample and, if desired, you can add a sweetener or add strength to vodka or good alcohol.
If at the previous stage you added sugar, then it is better to reinstall the water seal and let it stand for another ten days.
There should be no empty space between the lid and the drink in the storage container.
Homemade wine should be transferred to a room with a temperature of 5-16 degrees and left to stabilize the taste for 3 months. As sediment settles, the drink must be carefully drained and poured into a clean container.
As soon as strawberry wine stops giving sediment, we bottle it and store it for no more than 2 years.
Homemade strawberry wine
Ingredients
Strawberries – 8 kg
Sugar – at the rate of 150 g per 1 kg of berries
Method of preparation
We repeat point 1 from the first recipe.
We transfer the prepared berries to a 10 liter bottle and add sugar. We cover the neck with gauze and leave for three days in a warm place.
As soon as the juice sinks to the bottom of the container, and the pulp rises, we filter the juice into another container and install a water seal. We leave the drink until the fermentation is complete (about 2-3 months).
Then we transfer the container to a cool room and leave it for 1-2 months until the liquid is completely clarified.
After clarification of the drink, carefully drain it from the sediment and bottle it.
Ready homemade wine must be stored in a cool place.
Fortified strawberry wine
Ingredients
Strawberries – 1 kg
Vodka – 500 ml
Sugar – 1 kg
Water – 500 ml
Method of preparation
We carry out point 1 from the first recipe.
In a glass container for fermentation, mix the prepared berries, sugar and hot water.
We install a cork with a drain tube and leave it for 5–7 days in a warm, dark place.
As soon as active fermentation is over, it is necessary to squeeze the pulp with gauze.
The resulting strawberry liquid is mixed with vodka. Let it brew for another week in a cool place.
Then the finished fortified wine is passed through the filter and bottled.
You can start tasting after stabilization of taste, after one week.
Store the finished drink in the refrigerator or cellar.
Relevance: 26.02.2018
Tags: Wine and vermouth, Wine recipes