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I never had any trouble. I scrounged spoiled strawberries from a market stall, 3lb of them, bunged the lot in a bucket with a bag of sugar, left overnight, 1 kettleful boiling water, stir to dissolve the sugar add juice of 1 lemon, and cold water until you've put 6 pints including the boiling. Should be cool enough to add yeast nutrien (1 tspn) and yeast.
Leave about 3 days (up to 5 won't hurt), strain, put in demijohn (not over full, any surplus liquid keep in a small bottle with cottonwool instead of a cork) once ferment is steady, top up with any leftover liquid. If there is spare space dissolve 4oz sugar in a pint of water and top up with that.
After that, it's just the same as any other wine recipe.
Flowers come in too many colours to see the world in black-and-white.
Too many strawbs to eat here too - I've made strawb jam (it's solid - I am NOT a natural with preserves!) and now have a batch of strawb wine on the go.
4lb strawbs, just under 3lb sugar steeped for a day or so, then mashed and rinsed through to give a gallon or so of sugary strawberryness. A dribble of strong tea (for the tannin), yeast nutrient, citric acid & yeast.
It was bubbling in the space of a couple of hours so I was pleased that I'd taken the precaution of splitting it into 2 demijohns - I think that it would have frothed up through the airlock otherwise...
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