Strawberry Wine recipe - 2

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St Allie

Tech Administrator
Mar 6, 2009
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24 lbs. strawberries (frozen)
12 lbs. honey
6 teaspoons acid blend
3/4 teaspoon tannin
6 teaspoons yeast nutrient
6 Campden tables
3 teasponns pectic enzyme
1 package Montrachet yeast
5.25 gallons water

ferment out as usual

Hi, im fairly new to this, have made three carboys of apple and feeling pretty confident. We are ready to move on to a new type of wine, your recipe sounds very good. query; will a 9 gallon fermentor be large enough for this recipie? we have plenty of carboys, 6 and 5 gal also 1 gallon
I'm thinking its a plastic bucket.
Another thing is to put the fruit in a cheesecloth bag (a5gallon paint strainer bag found at paint stores). It will be easier to remove the pulp.
what differences does the honey do for this recipe compared to regular sugar?
Frozen Strawberry Wine

3 lbs. frozen strawberries
1 11-oz. can Welch's 100% White Grape Juice Frozen Concentrate
1 lb 14 oz. light brown sugar
2 tsp. citric acid
1/4 tsp. grape tannin
water to make 1 gallon
1 tsp. yeast nutrient
1 sachet Red Star Côte des Blancs wine yeast

and this one from jack keller calls for BROWN sugar!!!
who has made strawberry wine from these alternative sugars? and what did u think of them?
(of course, this one needs fruit upped)
1st I would double the fruit to 6# per gallon.
Not sure if the light brown sugar would make a a difference . But, using the Dark would.
Now I also would not blindly add sugar as you want a gravity of 1.080 Tops for Strawberry.
You will also need a f-pac and backsweetening that jack dont mention.
Tom, I am considering making a batch of strawberry wine. I am going to go with at leat 6# per gallon of fruit, and follow the rest of the recipe, but for an F pack, can you use strawberry jelly and dissolve it in 2 cups of water over heat?
I have not tried jam. If you do add pectic enzyme

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