4 – 4-1/2 lbs. Strawberries
1 Gallon Water
2 lbs. Sugar
1 teaspoon Acid Blend (Do Acid Test)
1/8 teaspoon Tannin
1/2 teaspoon Peptic Enzyme
1 teaspoon Yeast Nutrient
1 Campden Tablet
1 pack Cote’s de Blanc Yeast
Wash and remove the stems and leaves. Use a straining bag and fill with the strawberries. Tie the top, commence to crushing and mashing. Leave straining bag in the bucket. Add water, sugar, acid blend (do test), tannin, peptic, enzyme, and yeast nutrient. Stir well. Before you add the yeast, you will need to sterilize the must. Crush up one campden tablet and add to the must. Stir and cover for 24 hours. Now you may add the yeast. Stir well, cover, and stir every day for 4-5 days. Then siphon into your 1 gallon jug, put rubber stopper on and airlock. Siphon every 2 weeks and add 1 crushed campden tablet every time you rack. It will take about 2-3 months before your wine is clear enough to bottle. You can make more than just 1 gallon if you just multiply out the recipe to however many gallons you want to make. I pack of yeast will work well for 5-7 gallons.