strawberry wine

[Two_Sheds]

Hi
I made a strawberry and apple wine which turned out delicious.

That's just the recommendation I've been searching for: I'm sick of eating strawbs already

[SarzWix]

We made a lovely strawberry wine last year; I even liked it, and I don't drink

(I think the recipe was in that Judith What's-her-name book.)

[Brengirl]

I have 2 gallon of strawberry wine on the go at the moment. I am attempting no. 3. Bubbling well and little sediment.

winemaking.jackkeller.net/reques5.asp

[Hilary B]

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.

[Hazel at the Hill]

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...