Reclaimed Strawberry Wine – Summer Vacation Day 1/70

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.

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
  1. Champagne yeast and nutrient
  2. Place fruit in nylon jelly bag and tie.
  3. 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 .
  4. The next day, add the yeast. Cover and stir daily.
  5. On 7th day remove jelly bag and hang over bowl to collect juice.
  6. Allow to drain thoroughly without squeezing (about two hours).
  7. Pour all liquids into secondary fermentation vessel, top up to one gallon, fit fermentation trap, and set aside.
  8. Rack every 30 days until wine clears (3-6 months). When wine clears, bottle. Allow to age at least 1 year.


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