Strawberry wine
The strawberry is a harbinger of the coming summer and a great raw material that we can use in many ways. We have a suggestion for making strawberry wine! Strawberry wine is simple to make and ferments easily.
Notes
Strawberry wine recipe
Preparation:
Wash the ripe fruit thoroughly and hull them. Next, crush the strawberries, e.g. using a mixer paddle mounted to a drill, and place them in the vessel in which you will carry out fermentation. Press out a little juice free of fruit solids and measure the sugar content and acidity. Add Pektoenzym to the fruit pulp, as well as a sugar syrup with the first portion of sugar (1 L of water + 1 kg of sugar). Divide the packet of nutrient into two portions; add the first at the start of fermentation, after the sugar syrup, dissolved in a small amount of water. Add Fermivin PDM wine yeast rehydrated for 20 minutes to the must; they help extract the optimal amount of aromas from the fruit and ensure a well-balanced, top-quality homemade strawberry wine.
Before fermentation, also add the appropriate amount of the Kwasomix acidity regulator as indicated by the acidometer reading. Based on our measurement, the dose was 15 g per 10 kg of fruit. Fit the fermentation vessel with an airlock and leave to ferment.
Strawberry must ferments easily; after about 1 week press and discard the fruit. Leave only the liquid to continue fermenting.
Top up the young wine with the remaining nutrient dissolved in a small amount of water. Add the remaining sugar (1.5 kg), dissolving it in 2 liters of wine warmed to a maximum of 50°C. Return everything to the demijohn until fermentation ceases and the wine clears.
