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Easy Homemade Strawberry Wine Recipe
Easy Homemade strawberry wine is a simple, delicious way to make your own unique alcoholic beverage.
You can substitute fresh or frozen strawberries for this recipe to create a flavorful, light and aromatic drink.
The process of making homemade strawberry wine involves fermenting the fruit with the help of yeast, which converts the natural sugars in the berries into alcohol.
Once the fermentation process is complete, the wine can be aged for a few months to bring out its full flavor.
To make your own homemade strawberry wine, you’ll need a large bowl, cheesecloth, funnel and bottles or jars for storage.
Making strawberry wine at home is simple and requires little equipment. You can preserve strawberries year round by making small batch country wine after you’ve canned your fill of strawberry jam.
Strawberries from the first batch of the season were used to make this batch of strawberry wine.
As the plants wake up in the spring, the first berries are small, but those same plants continue to produce throughout the summer.
Mason jars are great for making wine because I can put chunky fruit in them and allow the sugar to do the juicing. You don’t even have to chop strawberries since they’re so soft.
You’re going to have to add sugar after the strawberries are in the mason jar, but it won’t look too odd once they’re in there.
As the sugar completely covers the berries, you’ll think, “Surely this can’t be right…! Is it that simple?” Let me tell you it is.
You’ll see what I mean in a few hours. The sugar will utterly dissolve the strawberries and extract their juice for the wine. Juicing strawberries just purees them, so this is much more efficient.
Here they are after several hours, all the sugar would have dissolved and the strawberry juice extracted. Use a wooden spoon to muddle the remaining strawberries, and then proceed to the next step.
You can do the juice extraction procedure in a bowl and then pour the whole strawberry juice with the mass into a glass/traditional wine carboy/fermenter if you don’t have a mason jar fermenter.
Once the strawberries have been juiced with sugar, add in the rest of the ingredients with a little bit of water to fill the jar completely.
Before adding the yeast to the strawberry wine, let the yeast bloom for at least 5 minutes in water because going straight from a dehydrated solution directly into a high-sugar solution can shock the yeast. Don’t put them to work right away, give them some minutes to wake up.
You will then rack the strawberry wine into a secondary fermenter for another 4-6 weeks, and then seal the airlock and let the yeast do their magic.
For primary fermentation, leave the strawberries in for about 2-3 weeks, then filter them out once it stops bubbling as you rack the strawberry wine into a secondary fermenter.
The airlocks that fit on a mason jar are typically designed for fermenting sauerkraut and vegetables, but you can use them to prepare strawberry wine or any other fruit wine. There are several brands available.
You’ll need the rubber stopper and water lock included in the kit if you want to make bigger batches later.
Earlier this week, I tried Mason Tops’ new silicone fermentation lids and loved how easy they were to clean.
There is no airlock at the top of the fermenter, so you must watch for tiny bubbles to know when fermentation is complete.
For making full one-gallon batches without worrying about the process of cleaning out the narrow neck of a traditional fermenter, I have a wide-mouth one-gallon jar equipped with a water lock.
In order to cater to the majority of people, I have written this recipe for a whole gallon. If you want to prepare a micro-batch in a quart jar, simply divide the recipe by 4.
In the same way, divide by 2 for a half-gallon batch. Or multiply by 5 for a full 5 gallons of strawberry wine, and enjoy 20 bottles of delicious sweetness.
This small batch winemaking guide will help you to learn more about the winemaking process.
How To Make Easy Homemade Strawberry Wine
Ingredients For Strawberry Wine
- 4-5 lbs or 1-2 Kg strawberries
- 2 lbs 2Kg sugar
- 1 tsp acid blend
- ⅛ to ¼ tsp tannin
- ½ tsp pectic enzyme
- water to fill
- 1 packet of wine yeast
Instructions
- Combine strawberries and sugar in a large bowl or directly in your fermentation vessel. For a few hours, let the sugar draw out the juice from the strawberries.
- Fill the fermentation vessel with water to within a few inches of the top and stir or shake to mix the remaining ingredients (except wine yeast).
- Pour about ¼ cup of water over a packet of wine yeast and allow the yeast to rehydrate for about 5 minutes. Add the dissolved yeast to the wine base and seal it with a watertight lid.
- After fermenting for about 2 weeks, rack the wine into a new fermenter. Remove any strawberry chunks and sediment by straining through a fine mesh strainer as you go.
- Before bottling, cap the strawberry wine and allow it to ferment in secondary for about 6 weeks.
- The wine should be bottled, leaving behind the sediment. Age it for at least a month, preferably 3-6 months, in cork bottles.
