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.
Many online websites have much needed tips and tricks on the wine making at home. If these are not enough information for you though to get started there are many books available on the subject too. Of course, it always helps to have someone show you how to make homemade wine who does it themselves, but not everyone knows someone who does it. If you must use the online guides or physical books to guide you just make sure their details tell you all you need to know.
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