Strawberry Wine

Rookiewinemaker - I don't make strawberry wine so others may have a better idea. I would crush the strawberries and add most of the water you will use. If it were me I would use grocery store reverse osmosis water. I'd add sulfite, chill down cold and let it sit overnight. Stir it up real good and measure specific gravity (be sure to correct for temperature or warm the batch up to room temperature). I would do this because you just don't know how much sugar is in the strawberries. Once you know the specific gravity of the must you can add sugar to increase starting specific gravity. Be sure to stir to butture it's dissolved or use syrup. Then add nutrients, yeast, QS to full volume and and let it go. To make a 7 to 9% alcohol wine your starting gravity should be about 1.053 to 1.068 plus 1. This buttumes you ferment to dryness. If you want the wine sweet you can add sugar to taste. Then adjust sulfite per pH and add K sorbate to prevent further fermentation.

Of course check Jack Keller's web site for strawberry wine recipies and

Bill Frazier Olathe, Kansas USA