To make one gall/4.5litres
1 to 2 Kg Strawberries
250 ml red grape concentrate
1 tsp pectolase
1 tsp acid blend or citric acid
Strawberry wine is nicer a touch sweet. The flavour of the fruit comes through better
with the sweetness. I'd recommend that you add about 4 to 8oz of sugar at the end.
As strawberries can be expensive use less fruit if you want to but it does lose a bit of the intensity of the fruit.
Pour 4 pints of boiling water(two kettles full is about right) over the fruit and add the sugar.
When cool to room temperature usually overnight add the rest of ingredients and 2 pints of cold water.
It should start bubbling within 24 hours. If it doesn't, add more yeast because you killed the first lot!
After 3 days strain off, use a coarse straining bag that you can buy off us. Or, improvise if you must with muslin or the net curtains.
Put into a clean demi john. Top up to shoulders of demi john with cold water. Add an airlock and leave to ferment out. This may take a few days or a couple of weeks depending on the temperature.
When the bubbles stop coming through the airlock, or slow down to about one every 2 minutes test the wine.
Either use a hydrometer or taste it. If it's too sweet leave it longer.
If it's dry(sour taste) or just right syphon off into a clean demi john.
Add 1 campden tablet and potassium sorbate.
Leave to clear.
When clear, syphon into a clean demi john or bottle.
If it's too dry you can sweeten with sugar but keep a check that it doesn't start fermenting again. Leave it a couple of weeks then add a campden before bottling.