Strawberry Wine Recipe

In Europe, extensive strawberry plantations appeared a long time ago. Berries have been successfully cultivated since the end of the fifteenth century. European farmers not only deliver it fresh to the markets, make jams and cook compotes, but also prepare strawberry wine, amazing in its aromatic qualities.

The recipe for the drink is not complicated, it can be cook at home.

The main difficulty is to squeeze juice out of strawberries. The berry is in no hurry to part with it, so you have to use water and sugar. However, we will teach you how to deal with this problem.

Interestingly, unlike other berries, in particular grapes, which in no case should be washed, strawberries must be washed before making wine. If this is not done, the wine will turn out with an unpleasant aftertaste and it can hardly be drunk. In order to speed up the fermentation, it is recommended to add raisins, although this is not necessary.

What do we need

  • Three kg ripe strawberries
  • Two kg of sugar
  • Three liters of water
  • 100-150 grams of raisins

Wine making

Mash the washed and peeled strawberries with your hands. You can do this with a rolling pin.

In warmed water, mix the sugar thoroughly until completely dissolved. Pour strawberry pulp into a jar and fill it 3/4 with sugar syrup. Throw the raisins and mix thoroughly.

We need raisins as a source of wine yeast, in large quantities present on its surface. Thanks to them, the fermentation process will begin faster and will proceed as required by the technology. You can do without raisins, but there is a risk that strawberry juice will not ferment.

It is important not to fill the jar completely, since during fermentation, the liquid will begin to rise and simply spill out.

Having bandaged the neck of the jar with gauze, put the container for a week in a dark place at room temperature. To prevent the juice from souring and mold not appearing in it, stir it daily with a spoon.

After about a week, the stage of active fermentation will begin, which is easy to determine by the intense foaming, hissing and specific smell that has begun. Drain the juice through the tube so that the residue remains in the jar. Using gauze, squeeze the flesh.

Install a water seal on the jar containing the over-juice. Place the container for a month in a warm place without direct sunlight.

After a month and a half, fermentation will end. A precipitate will fall to the bottom, the bubbles will disappear, and the wort will acquire a lighter shade. Through the tube, the drink is poured in bottles and sent for ripening.

In a dark, cool place, corked wine should remain for about two months. As a result of exposure, the taste of the drink will improve.

By the way, the wine will be quite strong, about 18 degrees. If you want the drink to turn out not so strong, you should use twice as much water.