Ingredients:
3 1/2 lbs. fresh wild strawberries
2-1/2 lbs. granulated sugar
1 gal. water
1 tsp. acid blend
1 tsp. pectic enzyme
1/4 tsp. grape tannin
1 crushed Campden tablet
Champagne yeast and nutrient
Place fruit in nylon jelly bag and tie. In crock, crush fruit with hands. Add all other ingredients except Campden tablet, pectic enzyme and yeast in crock and cover with 3 quarts boiling water. Stir well to dissolve sugar. Cover and add crushed Campden tablet when tepid (about 2 hours). After additional 10 hours add pectic enzyme and 12 hours later add yeast. Cover and stir daily. On 7th day remove jelly bag and hang over bowl to collect juice. Allow to drain thoroughly without squeezing (about two hours). Pour all liquids into secondary fermentation vessel, top up to one gallon, fit fermentation trap, and set aside. Rack every 30 days until wine clears (3-6 months). When wine clears, bottle. Allow to age at least 1 year.
