Easy Strawberry Wine Recipe - Perfect for Beginners (2024)

FAQs

How to make wine at home for beginners? ›

Thoroughly mash fruit, add four crushed Campden tablets, cover with cheesecloth and allow container to stand four hours at room temperature. Add 10 cups sugar syrup, lemon juice, tea and yeast and allow seven days to ferment at a temperature between 60-70º F, stirring thoroughly twice daily.

I like to use Champagne yeast because it is a more neutral flavor, versus using a beer or wine yeast. Fermentation will now take place over the next 2-3 weeks. I always like to give my wine this amount of time just to make sure the fermentation process is complete.

The fermentation process for alcohol from strawberries typically takes around 2-4 weeks. However, the exact time may vary depending on factors such as the room temperature and the specific yeast strain used.

Blueberries make a light rosé that is ready to drink after just 1 year. Cherries create a delicious jewel-tone cherry wine that is great for holidays and special occasions. Let it age at least 2 years. Grapes make for fast, clean fermentation, which at least partly explains why they're the top fruit for winemaking.

About 30 pounds of strawberries are required for every 5-gallon batch of wine. Berries do not have to be capped prior to fermentation. Strawberries are very fruity and acidic, so water and sugar are added to the berry pulp prior to fermentation to reduce the acidity to about 0.8% and increase the sweetness.

Buy a 64 oz bottle jug of grape juice or white grape juice, open the jug and remove 16 oz., leaving 48 oz. Pour 1 1/2 cups of sugar in the jug and 1/2 teaspoon of yeast. Tighten the cap and shake well for 2–3 minutes. Loosten the cap so air can circulate and store in a warm dark place for 3 weeks.

Most commonly, granulated sugar is used when wines need added sugar since it doesn't need to be broken down first like complex sugars. Virtually any type of sugar can be used by winemakers who want to experiment with different textures and sweetness levels. This includes brown sugar, molasses, honey, syrups, and more!

You can of course still use bread yeast as all yeast performs the same function – converting sugar to alcohol – but your wine will likely have a much lower alcohol content than normal. The yeast best suited for baking has a lower alcohol tolerance, so it will stop fermenting after alcohol levels reach about 8%.

Fleischmann will ferment up to 12% abv, which is awesome and minimizes the change of your brew turning into vinegar. You should add sugar to raise your original gravity though, since most 100% fruit juices won't give you that much sugar.

Fresh strawberries: the base of this fun treat. Bubbly wine: like champagne, prosecco, cava or sparkling rosé. Cane sugar: for that dessert-like sweetness and wonderful texture.

How long should strawberry wine age? ›

The most general guidelines the Wine Wiz can give you for aging wines from fruits, vegetables and herbs are these: Always cellar any wine at least six months before opening the first bottle and try to consume within three or four years.

Combine strawberry liquid with sugar, stirring to dissolve sugar. Pour liquid into a clean crock and let stand another week, stirring daily. After the second week, pour strawberry liquid into 1-gallon glass wine bottles and cork loosely. If you have fermentation locks, you can use those instead of a loose cork.

Generally speaking, you're looking for a flavor that's somewhere in the range of “slightly tart” and “almost boozy.” If they taste properly boozy, you can absolutely still eat them, but they are quite fermented at this point.

Most fruit wines should contain anywhere from 3 to 6 pounds of fruit per gallon of wine. A smaller amount of fruit will produce a lighter, more delicate wine, while a larger amount will make a heavier, more intense wine. It's nice to have both types of wine in your cellar.

Any other added ingredients can inhibit fermentation. There is no exact amount for how many pounds of fruit is needed to make 5 gallons of fruit wine (5 gallons is the common yield from most home winemaking recipes). The general guide is a range of 10-25 pounds of fruit per 5 gallons of wine.

Any number of different fruits may be used for making wine including peaches, watermelons, plums, strawberries, blackberries, boysenberries, gooseberries, pears, grapefruits, persimmons, pineapples, and much more. The first step in making wine using other types of fruit is the same as making wine using grapes.

To finish that conversion, its 13.3(33333) pounds of grapes per gallon of wine. Key estimates/ conversions: Gallons of wine per ton = 130-180. Gallons of wine per case = 2.378 (9 Liters)