I had such big plans for the first day of summer vacation, but in reality I just hung out and it was FANTASTIC. I can start working tomorrow. I woke up late and hooked up the Apple TV to the set. I did a little Google search to find Tess of the D’urbervilles. I had started watching this months ago at about 3 o’clock in the morning and was dying to watch the ending. Spoiler Alert! It was so tragic. After the movie I made up a batch of tomato sauce from tomatoes that were in the reclaimed vegetables yesterday. I’m going to try to turn it in to pizza sauce and can it.
Today I was able to pick up 7 boxes of strawberries in the reclaimed vegetables. We’ve got several bags in the freezer and at least 18 jars of jam so I decided to take a stab at some strawberry wine.
- 4 1/2 lbs. fresh strawberries – cleaned and chopped in a food processor
- 2 lbs. granulated sugar
- 1 gal. water
- 1 tsp. acid blend
- 1 tsp. pectic enzyme
- 1 crushed Campden tablet
- 1 packet of champagne yeast
- Champagne yeast and nutrient
- Place fruit in nylon jelly bag and tie.
- Add all the ingredients except the yeast to the primary fermentation bucket and stir well to dissolve the sugar. Cover and add crushed Campden tablet .
- The next day, add the 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.