2 kg - Ripe Strawberries
1.5 kg - Dextrose (Brewing Sugar)
1tsp - Campden Powder
1 tsp - Citric Acid
1 tsp - Pectolase
1/2 tsp - Wine Tannin
1 sachet - Wine Yeast (we recommend Harvest CL23)
1 tsp - Yeast Nutrient
Start by sterilising a 5 litre bucket and a brewing spoon/paddle.
Wash strawberries and remove stems. Mash the strawberries, mix in the sugar and 2 litres of water. Add level teaspoon of campden powder, stir well and leave for 24-48 hours. At this stage the hydrometer should read 1.090.
Sterilise a demi-john, bung, airlock, straining bag, funnel and hydrometer (and trial jar if using)
Strain the must into the demi-john, then pour a litre of water through the sieve into the demi-john. Add the citric acid, pectolase and wine tannin, and make up to 4.5 litres of must by adding more water. Add the yeast and yeast nutrient. Fit an airlock to the demi-john and leave it in a warm environment (18 - 22˚C). Fermentation should start within 48 hours and takes between 3 and 6 weeks. Fermentation is complete when the hydrometer reads 1.009-1.011.
Sterilise a demi-john and siphon
Once the target gravity is reached, add on level teaspoon of campden powder and rack the wine into a sterilised demi-john. Refit the air-lock and store somewhere cool. Gradually the wine will clear and after approximately a further 6 weeks (ideally in a cooler environment, 12 - 16˚C) it should be ready for bottling. If the wine doesn’t clear in this period add Kwik Clear Finings.
Sterilise 6 x 750ml bottles, siphon, bottling stick and corks
Siphon the wine out of the demi-john and in to bottles without disturbing the sediment. Secure with a cork and store in a cool dark place. It is best to leave for another 3 months before drinking.
Create a light summery cocktail by mixing one part strawberry to two parts sparkling wine. Serve over ice and garnish with a fresh sprig of mint.