Yield: Three Gallons US
Beginning SG/PA: Not Provided

17-20 lbs. frozen strawberries (Use extra if the berries are light in flavor.)
Approx. 3 gals. water
5 campden tablets, cursahed OR 1/4 tsp. metabisulfite
5 tsp. yeast nutrient
2 1/2 tsp. dry or 25 drops liquid pectic enzyme
4 lbs. sugar
1 pkg. champagne yeast


  1. Add 5 campden tablets OR 1/4 tsp. metabisulfite, pectic enzyme, and 4 lbs. sugar to the frozen fruit.
  2. Leave for 3 days at room temperature. This will aid in extracting the juice from the berries.
  3. Place fruit in straining bag.
  4. Place bag and water into primary fermentor to make 5-1/2 gallons.
  5. Adjust acid to .65.
  6. Add tartaric acid if needed.
  7. Check S.G. and add sugar to 1.075 if needed.
  8. Add yeast nutrient, and 1 pkg. champagne yeast.
  9. When S.G. is about 1.005 lightly hand squeeze fruit bag (don’t over squeeze). There should be about 5-1/2 gallons must or slightly less.
  10. Rack wine into secondary.
  11. Make sweetened juice using 4 lbs frozen berries, 1 cup sugar and 1/2 tsp. or 5 drops pectic enzyme.
  12. Put into bowl for 1 day at room temperature.
  13. Put this mixture into a fruit bag and allow clear juice to drip into a container for 24-36 hours.
  14. Do not squeeze the bag. (Clear juice can be frozen until it is added at next racking)
  15. Rack wine again in 3 weeks and add campden tablets OR 1/4 tsp. metabisulfite.
  16. Add 2 1/2 tsp. potassium sorbate.
  17. Add clear sweetened juice.
  18. Rack again in 3-5 weeks and Sparkolloid.
  19. Rack 1 week later.
  20. Verify sulfite level is 40-75ppm.
  21. Add campden tablets OR metabisulfite if needed.
  22. Sweeten with sugar syrup to taste (if needed), filter and bottle.

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Colleen is a private caterer and personal chef, she also hosts the internet’s favorite resource for the home wine maker at www.homemadewine.net. Her blog and websites are viewed by thousands each day who enjoy her simply explained, illustrated and photographed recipes and helpful tips.