Strawberry wine at home. Strawberry wine: a recipe at home

17.10.2019 Buffet table

In Europe, strawberries have been cultivated since the 15th century. For several centuries, it has become one of the favorite berries of summer residents, which is eaten raw, jam and compotes are prepared. I will tell you how to make strawberry wine at home according to a simple recipe. After aging, you get a delicious aromatic drink.

The main difficulty in making strawberry wine is getting the juice. Strawberries are very reluctant to give it away, so you can't do without adding water and sugar. Another important point is that if for most fruit wines the fruits are not washed, so that natural yeast remains on the skin, then strawberries must be washed, otherwise an unpleasant earthy taste will appear in the wine. Add raisins for normal fermentation.

Before working with berries, all containers should be rinsed with boiling water and wiped dry with a clean cloth. I do not recommend using vessels that previously held milk.

Ingredients:

strawberries - 3 kg;
sugar - 2 kg;
water - 3 liters;
raisins - 100 grams (optional).

Strawberry Wine Recipe

1. Remove stems and leaves from strawberries. Wash the berries thoroughly (literally until they shine), then knead with your hands or with a wooden rolling pin to get a homogeneous puree, each strawberry must be crushed.

2. Heat the water to 30 ° C, add 1 kg of sugar, stir.

3. Place the resulting strawberry pulp in a container with a wide mouth - an enamel saucepan, plastic bowl or bucket. Add sugar syrup. I also recommend throwing in a handful of unwashed raisins. Mix. Raisins contain natural wine yeast that promotes fermentation. You can do without them, but then there is no guarantee that the strawberry slurry will ferment.

Fill the container no more than ¾ of its volume, otherwise the wort may overflow during fermentation.

4. Tie the neck with gauze or cover to protect it from flies, place the container for 5-7 days in a dark place with a temperature of 18-28 ° C. To avoid the appearance of mold and souring of the juice, I advise you to stir the wort 2-3 times a day with a wooden stick or with a clean hand, knocking it off the surface and sinking the pulp in the juice - the floating layer of pulp.

After a couple of hours, maximum a day, there will be signs of active fermentation (foaming, hissing, a slight smell of mash), which means that everything is going well.

5. Filter the juice through cheesecloth, squeeze the cake well (no longer used).

6. Pour the pure juice into a fermentation vessel, add 500 grams of sugar, mix. There should be at least 25% free space for new portions of sugar and foam.

To seal and remove carbon dioxide, install a water seal of any design; you can wear a medical glove with a hole in your finger (pierce with a needle).

7. Move the container to a dark, warm (18-28 ° C) place. After 5 days add 250 grams of sugar. To do this, drain separately 200 ml of wort, dilute the sugar in it, then add the resulting syrup to the wine and close it with a water seal. After another 5 days, repeat the procedure according to the described technology, adding the remaining sugar - 250 grams.

8. After 30-60 days, fermentation will end: the airlock will stop bubbling, a sediment will appear at the bottom of the container, the wort will brighten.

Attention! If fermentation lasts longer than 50 days, so that bitterness does not appear, the wine must be carefully drained from the sediment and again put under a water seal to ferment.

Pour the fermented young strawberry wine from the sediment through a thin tube, for example, from a dropper. Taste, add more sugar for sweetness if desired, or fix with vodka (alcohol) in the amount of 2-15% of the volume. Strengthening makes the taste harder, and the smell is not so refined, but contributes to the preservation of the wine.

It is advisable to fill the containers for storing the drink to the top so that there is no contact with oxygen, and seal it tightly. If sugar was added at the previous stage, it is better to leave a water seal for the first 7-10 days on aging.

9. Transfer the wine to a cellar or refrigerator with a temperature of 5-16 ° C for maturation. Withstand homemade strawberry wine for at least 65 days, preferably 90-100 days, then the taste will noticeably improve.

Ready strawberry wine after 3 months of aging

A lot of preparations and drinks are prepared from delicious strawberries: compotes, preserves, jams, marshmallows, fruit drinks and so on.

No less tasty and self-made wine from Victoria at home, the recipe for which is simple to execute. We will learn how to make this drink yourself from natural ingredients using a simple technology in order to diversify the feast with aromatic sweet alcohol!

Victoria wine at home: cooking secrets

Victoria is used to make excellent rosé dessert and fortified wines with a characteristic strawberry flavor and aroma. To get high-quality strawberry wine at home, we take into account several points:

To make up for the lack of tannins, which Victoria is poor in, we use raisins: there are plenty of them in it.
For wine, we choose only ripe berries without damage and traces of decay, cleaned of stalks and impurities.

We thoroughly wash the berries in several waters so that there is no dirt left. For better washing, soak the berries in water for half an hour: the earth will lag behind faster. After rinsing the Victoria, we throw it in a colander: the water should drain completely.

Any containers in which strawberry wine is prepared and stored must be clean - sterile or scalded with boiling water and dried.

It is better to use glass or enamelled steel dishes, but not the one where dairy products were stored.

We knead the berries with our hands so as not to damage the achenes: they will give the drink a bitter taste and a cloudy look. The use of a meat grinder or blender is not permitted!
When pouring wine into bottles, we drain it from the sediment several times. If the wine becomes bitter and stronger during storage, we repeat the procedure again.

Homemade Victoria wine, the recipe for which is given below, is used not only for its intended purpose. It is added to cocktails or syrups for impregnating pastries.

It is good to drink it with light desserts or simply without appetizers.

Homemade Victoria Wine: Recipe

Ingredients

- 3 kg + -
- 2 kg + -
- 3 l + -
Raisins - 100 g + -

How to make sweet dessert wine from Victoria

We clean the berries from leaves and stalks, rinse and knead with our hands to a state of puree, without missing a single berry.
We heat the container with water to 30 degrees and mix with a kilogram of sugar.
Transfer the victoria puree to an enamel pan, mix with sugar syrup and raisins. Raisins are a storehouse of wine yeast necessary for high-quality fermentation.
We fill the pot by three quarters so that the wort does not "overflow the banks" during fermentation. We close the pan with a piece of gauze and put it in a warm (from 18 to 28 degrees) dark place for 5-7 days - for fermentation. It will start in 2-24 hours.
To prevent mold from appearing, mix the wort three times a day with a spoon or wooden spatula to sink the pulp in the juice.
We filter the juice, squeeze the cake and throw it away.
Juice poured into a large bottle (it should be no more than three-quarters full), season with 0.5 kilos of sugar and stir.
We put on a glove with a leaky finger or another water seal on the neck and place in heat for 5 days. Pour a glass of wort and mix with 250 grams of granulated sugar until completely dissolved.
Pour the syrup into a bottle, put on a water seal and wait another 5 days. Then we repeat the procedure with the addition of sugar.

When the fermentation process is over (the bubbles disappear, the sediment falls out, the wort becomes light), which takes from 1 to 2 months, we drain the wine from the sediment using a thin hose or tube.

We try the drink: if it is not sweet enough, add sugar, if it is too weak, fix it with vodka - from 2 to 15% of the total.

If the wine has been fermenting for more than 50 days, in order to avoid a bitter taste, carefully drain the wine from the sediment, put on a water seal and set it to ferment further. Pour the finished wine into bottles, filling to the top, and carefully close it so that no air gets in. With the additional addition of sugar, we put on a water seal and let the wine stand for another 10 days.

We remove bottles of wine from Victoria at home in a cellar or refrigerator, providing a temperature regime from 5 to 16 degrees so that it matures.

It takes 3 months to ripen, during which we regularly drain the wine from the lees, when its thickness is 2-5 cm.

When the sediment ceases to form, pour the drink into sterile bottles and seal it with corks.

The strength of homemade Victoria wine, the recipe for which we have considered, is 10-12%. It can be safely stored in a cellar or refrigerator for about two years.

How to make victoria fortified wine

Ingredients

Water - 0.5 l;
Vodka - 0.5 l;
Victoria - 1 kg;
Sugar - 1 kg.

How to make a strong Victoria strawberry wine

If you like fortified wines, let's make fortified strawberry wine. For greater strength, vodka is added in this recipe. We prepare strawberry wine as follows: knead ripe, well-washed berries with our hands in mashed potatoes.
We put the berry puree in an enamel pan, fill it with water heated to 30-40 degrees, cover with gauze and put it in heat for five days.
We remove the foam and filter through the smallest strainer or gauze in several layers three times. Pour in half a liter of vodka, mix, pour into bottles, cork and put in the cellar (refrigerator). After three days we taste fortified wine from Victoria.

The taste of the aromatic drink evokes memories of a gentle sunny summer.

Now you know how to prepare dessert and fortified Victoria wine at home, the recipe for which is easy to prepare.

Try both: the first is good for women, the second is more appealing to men, so you won't have any problems with what to serve for the feast!

Cultivation of strawberries in Europe goes back more than 5 centuries. During this time, many different methods of preparing it have been tried. One of them is making strawberry wine. The recipe for making strawberry wine at home is quite simple, and even novice winemakers can make this drink. No additional funds, except for containers and plastic tubes for closures, will be needed.

How to make strawberry wine at home

It should be noted right away that strawberries are a very controversial raw material for making wine. The peculiarities of the cell structure of strawberry berries, as well as their poor juice yield, lead to unpleasant consequences awaiting winemakers at various stages of making their favorite drink.

The shelf life of homemade strawberry wine is relatively short, in addition, at any time of preparation or storage, it can turn sour, and all the efforts to create it will be in vain.

The main problem in making strawberry wine at home is not the average ability of strawberries to give juice, but the fact that the berry contains practically no natural yeast. Therefore, in most recipes for making strawberry wine at home, yeast is present, brought in from the outside in the form of various additional components.

The main thing in this process is to initiate the initial stage of fermentation, and then everything will follow the standard procedure for making any homemade wine. At this stage, it is important to observe the proportions in the amount of strawberry berries, sugar and yeast (if any), as well as maintain the required temperature regime.

At the stage of active fermentation of strawberry wine, air or water traps should always be used. Usually they are made in the form of surgical gloves or a tightly sealed lid with a special tube that runs into a small container of water. Such constructions are necessary so that excess carbon dioxide is released from strawberry wine, and bacteria from the atmosphere cannot get into the wine and do not lead to acidification.

Which berries are good for homemade strawberry wine?

There are no special requirements for strawberry berries. Since natural fermentation is not typical for strawberries and the use of a certain amount of sugar is almost always required, berries for the production of a drink can be selected even in a state of technical ripeness.

However, you should not be too zealous in this matter, because even from ripe berries, strawberry wine turns out to be a little sour and requires additional sweetening after the main stage of fermentation.

Varietal varieties of strawberries also do not play a role. Because even the varieties with a high sugar content do not have enough natural yeast in their composition.

In addition, with the availability of the appropriate raw materials, you can make homemade wild strawberry wine.

Homemade strawberry wine recipes

There are many homemade strawberry wine recipes. Since it is quite problematic to achieve natural fermentation of strawberry berries, various additional ingredients are used from sugar to all kinds of additives (raisins, lemon, etc.)

Let's take a look at the different ways to make homemade strawberry wine step by step.

A simple recipe for homemade strawberry wine

The simplest recipe for homemade strawberry wine is as follows:

It is necessary to prepare 8 kg of berries, sort them out and, after rinsing in clean water, remove the sepals.
The berries placed in the basin must be milled by hand to a state of gruel.
The resulting substance should be placed in a glass container with a capacity of 10 liters.
After that, sugar is added to the balloon at the rate of 150 g per 1 kg of berries.
The neck of the container should be closed with gauze and tied. The container is placed in a warm place for 72 hours. After this time, the solid fraction will rise to the top, and the juice will remain below.
The juice should be poured into a clean container, which must be closed with a shutter (water or in the form of a special plug with a valve). The juice will remain in this container until the end of the fermentation process.
Next, the container is transferred to a cool room and left for 1 to 3 months, until the juice turns light. The clarified juice is poured into a clean container and kept for another 3-4 days. Young wine is ready.
Wine is bottled, corked and sent to ripening. Ripening period 2-3 months.

This is a basic recipe. It lacks any additional ingredients besides strawberries and sugar. This usually produces a slightly sour wine. To make it sweeter, add sugar syrup before pouring.

Important! The addition of additional sugar at this stage causes the active fermentation of the components to continue. To avoid this, the wine must be pasteurized at a moderate temperature.

A sweetening syrup consists of 200 ml of water and 800 g of sugar. Sugar is stirred in warm water, then the resulting composition is cooled and added to a container with wine immediately before pouring.

The sweetened wine is pasteurized as follows:

The bottle is poured with wine so that the liquid does not reach the cork at a distance of 2-3 cm.
The bottle should be sealed with a stopper, which must be tightly fixed (for example, with twine).
Pasteurization is carried out in a container with water for 20 minutes at a temperature not higher than + 65 ° C.
At the end of the pasteurization process, the retainer is removed from the cork, and it is poured with resin or sealing wax.

Strawberry wine at home with the addition of vodka

The ingredients for this recipe are taken in the appropriate proportions by weight:

strawberry berries - 2 parts;
sugar - 2 parts;
vodka 40% - 1 part.

Drink recipe:

The strawberry berries are cut in half, half of the available sugar is added to them and the resulting mixture is thoroughly mixed.
The mixture is placed in a container, the neck of which is tied with gauze. For 4 days, the container is determined in a warm place with a temperature of at least + 25 ° C.
As soon as the fermentation of the strawberry mixture begins, a glove with a small hole in the finger is put on the neck.
After 2 weeks, add the remaining sugar with vodka and mix again.
Next, the container is placed in a cool place and left there for another 2 weeks, while it should be shaken once a day.
At the end of fermentation, the wine is poured into bottles with filtration of the sediment. Glass containers are sealed and sent for storage.

Attention! Filtration of the sediment is carried out using a cotton-gauze pad or filter paper. It is advisable to use a new filter for each bottle.

Fortified strawberry wine at home

The ingredients for making fortified strawberry wine at home are similar to the previous recipe, but add 1 more water to them. The recipe in this case will be slightly different, since the percentage of alcohol will be slightly less.

The procedure for making fortified strawberry wine at home:

Strawberry berries are sorted out and washed, sepals are removed from them.
The berries are placed in a basin and kneaded to a state of gruel.
Hot (but not boiling) water and sugar are added to the basin. The mixture is thoroughly mixed and poured into a bottle.
The bottle is immediately closed with a water seal and placed in a warm (+ 22-25 ° C) and dark place. The duration of stay in this place is 1 week.
The liquid is poured into a new bottle, while the solid fraction is squeezed out with gauze. At the same stage, vodka is added to the bottle. The resulting composition is mixed and left for another week.
Next, the resulting wine is bottled with filtering sediment. The bottles are closed with corks.

This strawberry wine is ready to drink in just a week. But it is recommended to withstand it before use for at least 1.5 months.

Homemade strawberry wine with wine yeast

You can improve the fermentation process using wine yeast. However, it must be remembered that the yeast needs a special feeding, usually sold in the same place as the yeast itself.

Ingredients for this recipe:

strawberry berries - 12 kg;
sugar - 5.5 kg;
wine yeast - packing 100 g;
yeast feed - 25 ml;
sodium biosulfate - 2.5 g

To prepare strawberry wine according to this recipe, you will need a 20 liter container.

The berries are washed, peeled and immediately placed in a container. They are completely filled with water, while sodium biosulfate is added to them. The container is covered with gauze and left in this form for 24 hours.

Then sugar, yeast and top dressing are added to the bottle. The bottle is filled with water so that a free volume of at least 2 liters remains.

During active fermentation, the mixture is stirred daily for a week, after which it is filtered from the solid fraction (both from the pulp and from the sediment) and a water seal is installed on it. In this form, the wine ferments for another 2-3 months.

As a significant amount of sediment appears, the wine should be poured into a new container, again closing it with a water seal.

At the end of the fermentation period, the young wine is filtered again, poured into a new container, kept for another 2 weeks and bottled. After 2 months, the product is ready for use.

Homemade Strawberry Lemon Wine Recipe

To make such a wine at home, you will need:

strawberries - 3 kg;
lemon - 100 g;
wine yeast - 20 g;
sugar - 2 kg;
water - 4 l.

The recipe repeats the yeast one discussed earlier, however, sugar is added in 2 stages in equal portions (the first half with yeast, the second - a week after the start of fermentation with lemon). It also acts as a yeast feed. Water is added immediately in full at the beginning of the process. You do not need to wait a day, you should immediately add the first half of the sugar and yeast.

Homemade strawberry raisin wine recipe

This recipe differs from the previously discussed ones, because, due to the presence of natural yeast in raisins, the fermentation process takes place differently, and the wine twice gives a sediment that must be drained.

This recipe requires the following ingredients:

strawberries - 1 kg;
water - 1 l;
sugar - 400 g;
raisins - 50 g.

The initial stage of preparing the mixture for fermentation repeats those discussed earlier: the berries are washed and peeled, and then combined with sugar. At the time of laying the raw material, unwashed raisins are added to the bottle and the container is closed with gauze.

The first 5 days is active fermentation, after which the liquid is purified from the solid fraction and placed in a new bottle. The solid fraction is squeezed out with gauze.

Then the bottle is closed with a water seal and placed in a warm place for about a month. As soon as the release of carbon dioxide through the valve ends, you can start filtering and bottling the wine.

Important! This wine should be corked tightly so that there is no air in the bottles.

The bottles are placed in the basement, where they are kept for another month. After a month, a sediment falls out in them and the wine is clarified. It is again poured from bottles into a general container and sent to the basement for a month. Then it is filtered again and bottled.

How to make homemade strawberry and currant wine

From the point of view of cooking technology, this recipe completely repeats the previously discussed recipe with raisins, but the following components are used:

red currants - 1.5 kg;
strawberries - 1.5 kg;
sugar - 1.5 kg;
raisins - 50 g.

However, unlike the previous recipe, about 90% of the sediment will fall out after the main fermentation stage, and, most likely, the first bottling of wine will be the final one. There is practically no sediment at this stage.

If it appears, the liquid should be drained into a common container again, it is kept for a month and then bottled again.

The process of making strawberry wine at home is presented in more detail in the video:

Terms and conditions of storage

Home-made strawberry wine cannot be called a record holder in terms of shelf life. This drink ferments quickly enough and turns into vinegar. Unfortified wine can be stored at room temperature for no more than a year. It is believed that wild strawberry wine is stored longer at home, but there are no objective prerequisites for this.

If alcohol was used in the manufacture of the drink, then under storage conditions at room temperature this period increases to 2 years, and in the case of storage in the basement - up to 3 years.

Conclusion

The recipe for making strawberry wine at home usually includes additional starters in the form of yeast and sugar, since strawberries themselves are reluctant to ferment. Nevertheless, it produces excellent liqueur-type wines, which, although they have a short shelf life, have an excellent taste and aroma.

Homemade strawberry wine recipe

It should be noted right away that strawberries are not the best base for making homemade wine. The drink does not store well enough and is prone to souring. Strawberry juice is poorly clarified and difficult to squeeze out, berries are reluctant to give juice. Therefore, if winemaking is a new area of activity for you, then it is better to practice first on grapes, and then take it for a capricious strawberry.

Strawberries cannot be used to make dry wine, but they make a wonderful semi-sweet drink reminiscent of liqueur.
Homemade strawberry wine should be prepared only from ripe fully colored berries, unripe fruits will not work.
The strength of the drink will depend on the amount of sugar added to the wort.
However, it should be borne in mind that the natural sugar content in strawberries is quite high and when making wine with it, you should not overdo it.
Excess sugar acts as a preservative and the wort may stop fermenting.

Raw materials for wine are usually not washed. On the surface of the berries of any berry, natural wild yeast is contained, which, in the case of homemade wine, is responsible for fermentation. But you still have to wash the strawberries. The fact is that during the growing season, it comes into contact with the soil, and we don't need dirt in wine. You can replace natural yeast with regular raisins, or you can make a homemade wine starter from strawberries.

Without alcohol

It is noted that wines made from berries without additional alcoholizing have a more delicate taste and aroma. They do not acquire the harsh and harsh aftertaste typical of ratified ones. Such drinks are more demanding on the quality of raw materials, but they are also rich in succinic acid, esters, aldehydes and many other usefulness.

Of course, you cannot fully achieve such an aroma as in the factory, where the wine is aged in special containers in compliance with high technologies.
But still, homemade strawberry wine is worth trying to make, especially if you have your own plantation of this berry.
Well, or in the season you can buy a bucket - it will not cost so much.

And on a winter evening, strawberry wine warmed in the palms in a wide glass, will open with all its aromas and tastes and will delight you and your loved ones. So, let's get started?

Strawberry - wine berry

Strawberries are an excellent material for exquisite dessert wines and high quality liqueurs. Strawberry wine has pink hues.
An aromatic drink made from these berries is often used to improve other wines that have not turned out very well or to add aroma to hoppy fruit and berry drinks without a pronounced smell.

There are few tannins in strawberries, therefore, for the preparation of wines, especially with a higher percentage of alcohol, tannic acid or berries with richer tannins, for example, raisins, are added to the wort.

Under these conditions, fermentation will begin faster.

Capacity for making wine

To make wine at home, use small wooden barrels or volumetric glass bottles, which are called sulei.

It is advisable to place the bottle in a protective cover, for example, in a wicker basket.
A soft cloth, wool or hay can be laid between the rods and the glass of the rim.
The protective cover can be made of thick fabric.

Starter culture for strawberry wine

The sourdough has a short shelf life - no more than 10 days, so prepare it shortly before you are going to put the wort.

The starter culture contains the following ingredients:

Garden strawberries - 2 glasses.
Water is a glass.
Sugar - half a glass.

Cooking.

For the sourdough, you need to collect berries that have not come into contact with the ground. Press the unwashed berries with a wooden pestle until puree. Pour the strawberry puree into a plastic bottle and add sugar and water. The mixture is thoroughly shaken and closed with a cotton plug. The starter culture should be placed in a dark place, the temperature should be 20-24 ° C. After 4 days, the berries will begin to ferment. They are filtered through cheesecloth, and the drained liquid is added to the wort.

To prepare dessert strawberry wine, you need 200-300 ml of sourdough per 10 liters of wort.

Cooking process

Have to take:

Strawberries - a kilogram.
Water - liter.
Sugar - 2 cups (waist-deep).
Raisins are a handful.

Cooking.

Prepare a container for making homemade strawberry wine and a water trap. We take the amount of ingredients depending on the amount of berries, proportionally increasing them in accordance with the recipe.
We sort out the berries, removing the leaves of the stalk and spoiled specimens. Wash the strawberries under cool water and put them in a colander to glass the water.
Now the berries need to be mashed, for this we take a plastic bowl or an enamel pan, knead the berries with a wooden pestle, it is better not to use metal objects for these purposes.

Dissolve sugar in warm water and combine with strawberry pulp. Now pour the wine must into the fermentation tank and add the raisins. If you have prepared a wine starter in advance. You can add it by calculating the proportions that we described above. The container is only filled up to 2/3 of the total volume so that there is enough room for fermentation. The wort is thoroughly shaken, a water seal is installed on the bottle, and the raw material is sent to a warm place. The pulp should ferment actively for 3-5 days, the temperature in the room is 22-24 C °.

After this time, the liquid is drained through cheesecloth into a clean bottle, the pulp is squeezed out well.

We put the water seal on the bottle again and send the wine to ferment in a cool place, at high temperatures strawberry wine can turn into vinegar and it will not be possible to save it. After 20-40 days, a sediment forms at the bottom, which is the waste products of wine yeast, and the wine will become much lighter. This indicates that the fermentation cycle is over and the drink is ready.

We drain the wine and put it in the basement, tightly sealed. After 4 weeks, a precipitate forms in the wine again and the procedure will need to be repeated. After a month of storage in the cellar, the homemade strawberry wine will be ready for tasting.

Fortified wine

Ingredients:

Strawberries and sugar - by a kilogram.
Water and vodka - 500 ml each.

Cooking.

Strawberries are prepared for wine in the same way as in the previous recipe. Sugar and hot water are added to the strawberry puree. The wort should ferment under a water seal for 5-7 days. Then the strained wine is poured into a clean bottle and vodka is added. It is important to know that immediately after adding vodka, the fermentation process stops, so if the wine was not fermenting very actively, let it stand a little longer.

Wine diluted with vodka should be infused for a week in a cool place. Then it can be bottled and put into the cellar. After 2 weeks, homemade fortified strawberry wine can be drunk.

alkozona.ru

No waste

If you use this recipe, then from the pulp, in which there are many useful substances and sugar, you can make dessert strawberry wine. This drink will differ significantly from strawberry juice wine, but its taste will be no less interesting and pleasant.

The pulp is poured with 30% sweet syrup. Its volume is equal to the volume of strawberry juice obtained. The syrup is intensively mixed with the pulp. The vessel is placed in a warm room - only under such conditions will fermentation begin.
After three days, the mixture will ferment and separate into two components.
The liquid must be carefully drained. It will be thick and stringy. The drained wine is covered with gauze, left for a day, then a water seal is placed.
Some winemakers recommend squeezing the pulp and adding it to the wine to improve fermentation.
Further steps are the same as in the main recipe.

From strawberry juice and leftover pulp, you can get twice as much wine of different types and excellent quality.

Simple strawberry wine recipe

A simple recipe for making wine from strawberries, we need berries in the amount of 7 kilograms. They will take a little over a kilogram of sugar. Please note that this recipe does not use water at all, as in many other fruit and berry wines, where its addition is almost mandatory.

Strawberry wine at home according to this recipe is made in its own juice.

Selection and preparation of berries

The raw materials must be selected and prepared in the most careful way. Take only undamaged, possibly slightly overripe and ripe berries. We immediately sweep away rot and damage so as not to spoil the final product.

It is often asked whether or not to wash these berries before making strawberry wine at home.
The thing is that strawberries themselves do not like washing, and when you try to wash them carefully, they often become deformed.
So you do not need to be very zealous with this.
You can rinse a little in a basin, for example.
But after that, some berries will have to be removed, since if they are crushed, they will lose a lot of juice.
But we must separate the leaves and stalks.

Some home distillers recommend removing the dirt from the berries by soaking them briefly in a suitable container. After washing, the strawberries do not need to be dried, it is enough to drain the excess water. Enjoy the easiest strawberry wine recipe ever!

Warm up

Before making wine from strawberries, we perform the next step: knead the berries with a mashed potatoes or a crushing machine. Some people prefer to do it with their hands, but then try to at least keep them clean - we don't need extra microbes at all.

You can skip the berry through a meat grinder.
But from contact with its metal parts, the juice deteriorates its quality.
You can also chop the berries in a blender.
The idea is simple: prepare a fairly homogeneous mass - pulp, while losing as little juice as possible.

What to do with the pulp

Pour the resulting juicy mass into a 10-liter container (you can take glass or food-grade plastic, but not metal). Attention: the bottle should be filled only to 2/3 of its volume. Otherwise, the wine will not have enough room to ferment properly.

Add a kilogram of granulated sugar to the mass. Mix everything thoroughly. By the way, it is not worth overusing sugar and putting significantly more of it (they say, to make the wine sweeter).

Primary fermentation stage

Close the narrow neck of the balloon with a piece of gauze of suitable size. The container itself must be removed to a dark and warm place (the temperature for fermentation is not more than +24 degrees), without exposure to sunlight. Primary fermentation wakes up in about a day. There is an activated release of juice.

Carefully monitor the temperature regime: at lower temperatures, the process begins with difficulty, at higher temperatures, the yeast may die.
And in favorable conditions, the pulp is divided into cakes and juice completely already on the 4th day approximately.
The cake rises up, forming a crust layer. The juice is located below.
The primary fermentation process is complete.

Wine making

Now we need to drain the juice into a clean prepared container and seal it with a water seal. How to make such a device? There are many options - both purchased and homemade. The simplest: we remove the hose from the neck, which is hermetically sealed. And we lower the hose into a small container with water, standing not far from the main dishes, where fermentation takes place.

Secondary fermentation begins. We do not allow excess air into the container (using a manufactured shutter), since otherwise vinegar may be prepared instead of making strawberry wine at home. The recipe is controlled by the intensity of fermentation (the number of bubbles gurgling in the shutter). Gassing should be intense enough.

It is not recommended to influence the process in any way (except for observing the temperature regime).

The final

The completion of fermentation is indicated by the fact that the bubbles in the closure have ceased to emerge from the main bottle. But it still takes several days not to remove the odor lock for the wine to ferment. This is followed by the clarification process, during which the sealed wine is left to stand in a dark, now cool, place.

The wine is separated into a sediment and a light, almost transparent liquid.
Without stirring up the sediment, we drain and bottle.
They need to be sealed and stored in a supine position in a cool, dark, dry place (a wine cellar cabinet, for example).
This is how a non-alcoholized semi-dry strawberry wine is obtained.
The recipe, as we can see, is quite simple in execution, and the wine itself turns out to be excellent!
syl.ru

Traditional recipe

Garden berries such as strawberries are ideal for many desserts and treats, including drinks. Strawberries are often used as a base for homemade wine or liqueurs. Of course, everyone will agree that strawberry wine at home, the recipe for which is not so complicated, is tastier and more aromatic than those that we can buy in stores. If you correctly observe the proportions and preparation technology, then the result will be a wonderful drink.

So, what is the recipe for your favorite strawberry wine made with your own hands?

Ingredients:

berries - 3 kg
granulated sugar - 2 kg
cold boiled water - 3 l

Almost all homemade wines are made with juice. And this is perhaps the main difficulty of making strawberry wine at home, the recipe for which we will now tell you. The juice for the drink is obtained not in the traditional way - by pressing, but by fermenting berries mixed with sugar and water. Usually, the berries used to make wines are not washed, retaining the natural yeast that is necessary for the fermentation process.

In our case, carefully sort out all the fruits, remove debris and stalks. Otherwise, wine made from fermented strawberries will acquire an earthy taste and an unpleasant smell. Attention! Use sterile, thoroughly washed and dry dishes to cover wine.

Prepared berries must be placed in a large enamel bowl and kneaded thoroughly. Experienced housewives recommend doing this with your hands so that all the fibers of the berries are separated, and the seeds are not damaged (bitterness may appear).

Stir three liters of water heated to +30 ° ... + 40 ° C with 1 kg of sand and wait until it is completely dissolved.
Allow the resulting syrup to cool to +20 ° ... + 30 ° C, then pour it into the berry puree, add 100 grams of raisins here, it contains live yeast necessary for the fermentation process.
Learned mass (wort) - must be poured into a glass bottle or other container in which the drink will ferment.
Do not fill the vessel to the top; during fermentation, foam will appear, which will surely rise and flow out of the bottle. Place the container in which the future strawberry wine was placed in a dark corner.

Stirring

Do not forget to stir the wine blank every 5-8 hours for three days and remove the foam. The pulp, which rises with the foam to the surface of the container, must be lowered back, so the wine will absorb the maximum amount of strawberry juice.

If after a day the liquid in the bottle fermented, the strawberry wine at home, the recipe for which you have chosen, is prepared according to the plan.

After a few days (3-5), the wort needs to be filtered, thereby relieving it of excess pulp, pour it back into the bottle and pour 0.5 kg of sand into it.
After a week of fermentation, add another 250 grams of sugar. A week later - another 250 g, and so on until the sand (3 kg) runs out.

Advice! Sugar should not be poured directly into the container, it is better to pour a certain amount of future wine into a separate container, dissolve the sugar in it, and pour the resulting syrup back.

Place the bottle under a water seal or put a latex glove on the throat. After about 2 months, fermentation in the container will stop: a precipitate forms at the bottom, the liquid will become light and transparent. Now the resulting wine should be carefully separated from the sediment, poured into prepared glass bottles and corked.

It is worth noting that you can make strawberry wine without water, in this case it will turn out to be even more intense and aromatic.

Frozen strawberry wine

Many housewives are interested in the question, is it possible to make wine from frozen strawberries? Of course! However, in order for the drink to turn out to be no less aromatic and tasty than from fresh fruits, it is important to follow the rules:

It is necessary to properly defrost the berries. Do not douse them with water or defrost them in the microwave. Strawberries must thaw on their own - this way they will retain their useful qualities.
It is best to defrost berries in the refrigerator.
Do not mix different berries, as each has its own fermentation rate. Strawberry wine drink should remain pure strawberry

So, to make a wine drink from frozen strawberries, we need:

Boiled water - 2 l
Yeast (powder) - 10 grams
Pre-defrosted strawberries - 3 kg
Vodka - 0.5 l
Sugar - 2 kg

A step-by-step recipe for this version of strawberry wine looks like this:

Put thawed strawberries in an enamel bowl and mash, heat, transfer to a glass container
Pour the cooked yeast into the container, stir the base of the wine, put a water seal or put a glove on the bottle and put it in a dark place
A month later, after the end of fermentation, drain the settled liquid into another container, add vodka there
Let it brew for another 30 days, then filter and pour into sterile glass bottles

In this way, strawberry wine is prepared quickly, and due to the addition of vodka, it turns out to be fortified.

Cooking secrets

Strawberry wine at home, the recipe for which is quite simple, can become even tastier if you follow some simple subtleties, for example:

A bottle of spilled wine must be carefully sealed. It is better to do this with wine corks. To reuse the factory cork, place it in boiling water and wait for the cork to soften. It is recommended to fill the holes from the corkscrew with melted wax. Wrap the sealed neck on top several times with tape

Remember to label the wine you are leaving to age. Indicate its variety, strength, date when the wine was made and bottled. This way you will not mix up the wines and open them early.

Follow these little tricks and delight your guests with an incredibly tasty and aromatic drink all year round!
ogorodko.ru

How to make strawberry wine from compote?

It happens for every housewife that the preparation is not very successful and the lid on the jar with strawberry compote explodes. Do not rush to throw out the product, because from the fermented compote you get a great strawberry wine, which is as easy as shelling pears to make at home.

Ingredients:

granulated sugar - 350 grams;
compote - 3 liters;
rice groats - 50 grams.

Preparation:

Pour the compote into a larger container, if there is none, you can take two three-liter jars and divide all the ingredients into two parts.
Add unwashed rice, granulated sugar.
Pierce one finger in a medical rubber glove and pull it over the neck of the container. If there is a water seal, then you can use it.
Remove the container with the contents for a month in a warm place.
As soon as the gas stops coming out, the process may end a little earlier or later than the allotted time, strain the drink and bottle it.

Soak strawberry wine for another 2 months in a cool place.

Recipe without water

Due to the fact that there is no water in the recipe, the wine turns out to be especially rich and aromatic.

Ingredients:

strawberries - 2 kg;
sugar - 600 grams.

Cooking method:

Sort out the berries, rinse them in a colander, let the excess liquid drain.
Transfer the strawberries to a saucepan or any other suitable container and mash them into a puree. To do this, you can use a potato pusher or fork, blender.
Stir the berry puree with granulated sugar, put the mixture in a glass container, put on a glove with a hole in one finger on the neck. And put the container in a warm place.
After a week, the puree will exfoliate, and the pulp will float to the surface of the mash. It will need to be removed with a spoon, squeezed thoroughly through several layers of gauze.
Combine the juice squeezed from the pulp and the remaining liquid in the jar. Put on the glove again, now leaving the container for at least three weeks.
This time is enough for young wine to mature.
Strain the drink, bottle it. Refrigerate for another week.

With sugar syrup

Ingredients:

granulated sugar - 2 kg;
strawberries - 3 kg;
water - 2.5 liters.

How to make wine according to this recipe?

Place the rinsed strawberries in a glass container and crush them.
Boil the syrup from granulated sugar and water.
Mix the berry mass with sugar syrup, remove for fermentation for a week in a warm place.
Strain the drink, pour it into prepared dry bottles.
Soak in a cold place for another month.

We use various additives

Ingredients:

strawberries - 2.5 kg;
sugar - 1 kg;
crushed lemon zest - 30 grams;
vanillin - 1 tbsp. spoon.

Preparation:

Sort the berries, mix with sugar, vanilla and lemon zest.
Give the mixture three days for the fermentation process to start.
As soon as the mixture begins to ferment, put a water seal on the neck of the can and remove the container for three weeks in a warm room.
Filter the finished wine, store in a cool place.

Simple recipe

Ingredients:

fresh strawberries - 1 kg;
granulated sugar - 1 kg;
hot water - 500 ml;
vodka - 500 ml.

Preparation:

Take berries, crumpled, slightly spoiled fruits are also suitable for making wine.
Go through them, cut off the rotten places, if necessary, put the strawberries in a large container and mash. You can use a fork or potato pestle for this purpose.
Pour sugar into the resulting puree, pour everything with boiled water cooled to 50 degrees. Mix everything thoroughly and pour into a glass container of a suitable size.
Remove the container with the fragrant berry mixture in a warm place for five days.
After the time set for fermentation, strain the mixture, put the bench press in a gauze bag and carefully squeeze out the remaining juice.
Pour vodka into strawberry juice, mix.
Insist the wine for another week, then filter the drink again.
Now strawberry wine can be bottled and stored in the refrigerator.

After seven days, the fortified wine can be consumed.
chtopit.ru

Super cooking technology

As you know, for the preparation of any wine, we need juice, unfortunately, this is the difficulty of making wine from strawberries. We will receive the juice during fermentation with the addition of water and granulated sugar. For most fruit and berry wines, it is not necessary to wash the berries in order to preserve the wild yeast on their surface, which will be used for the natural fermentation of the wine. In the case of strawberries, it is necessary to thoroughly wash the berries, separate the stalks and leaves to avoid the appearance of an unpleasant earthy taste and smell.

After you have collected the berries thoroughly washed them, further work should be done only with very clean dishes, which are previously scalded with boiling water and wiped dry with a clean cloth.

For strawberry wine, we need the following components, take 3 liters of water, 2 kilograms of sugar, approximately 3 kilograms of strawberries.
For a more confident imagination, let's prepare a yeast starter from raisins or simply add raisins to our wort.
For reference, the surface of the raisins contains wild yeast that we need for the fermentation process.
I will put our strawberries in a large enamel bowl, thoroughly knead each berry to a puree state, knead it very carefully so that all the fibers are detached from each other.
In a separate bowl, do not heat 3 liters of water to about 25-40 degrees, this is necessary in order for the sugar to dissolve better, add 1 kilogram of sugar to this heated water and mix until completely diluted.
After that, we should cool the resulting sugar syrup to a temperature of 30 degrees and pour it into our berry puree.

Also mix thoroughly and add about 50-100 grams of raisins. Once again, mix thoroughly and pour our wort into a fermentation vessel, preferably a glass one, I draw your attention to the fact that the container should not be completely filled, since during the fermentation process foam will appear and the wort may overflow, and a lot of its foam appears in the preparation of strawberry wine ...

Fermentation

Next, we need to put our wort for fermentation under a water seal, preferably in a dark place.
In the first two to three days, it is necessary to stir the wort every five to eight hours and all the foam that has emerged in which the pulp from the puree is contained will float back into the wort. This will ensure the fullest possible yield of juice from the strawberries. In about a day, active fermentation should appear, which means everything is going according to plan.

It will be best to remove our strawberry wine from the sediment in two or three days, squeeze the juice through cheesecloth back into the fermentation tank, add another pound of sugar somewhere else, mix well and put on to ferment, just as you cannot pour our container completely.

After about 5-7 days, we will need to add an additional 250 grams of sugar.
Do not pour sugar directly into wine, pour a small amount of wine, dilute granulated sugar in it and add back mix well and place under a water seal or under a medical glove.
Then after another five to seven days, add the remaining 250 grams of sugar, and so on to add all three kilograms.

Expression should stop after about 60 days, the signal will be the water seal will stop bubbling on the glove, it will fall, the wort should clear up and the sediment should fall out at the bottom.
There are cases that fermentation does not end within these terms, but continues in this case, we need to carefully remove the wine from the sediment and put it back for fermentation if this is not done after 60 days, an unpleasant bitter aftertaste may appear.

We remove from the sediment

When our young wine has played it must be removed from the sediment and poured into bottles so that there is as little free space as possible between the wine and the cork; in this case, the wine will not oxidize from contact with air.

Storage bottles should be made of glass because plastic or other bottles can taste plastic or other unwanted substances in the wine.
We will store our strawberry wine in the refrigerator or in the basement at a temperature of 5 to 18 degrees.
It is also necessary to age our homemade strawberry wine for at least 2 months, and preferably more when stretching the taste will greatly improve and be very refined.
With this technology, the clarification of wine occurs gradually at the bottom, a sediment is formed all the time, which needs to be removed.

When exposed to cold, the sediment falls out more readily, but in no case freeze the wine, this will kill its taste and aroma.

At a temperature of 5-10 degrees, the sediment can be removed every 20-25 days.
As soon as the sediment stops falling out or it is less than 1 millimeter at the bottom, our strawberry wine is considered ready.

After all the manipulations have been carried out, we should get a natural delicious homemade strawberry wine with a strength of up to 15 degrees and a shelf life of up to 5 years in the basement or in the refrigerator.
vina-doma.ru

No water recipe

For making wine, it is advisable not to wash the berries. Wild yeast that lives on their skins will ferment. If required, the strawberries can be lightly rinsed with clean water, since this berry still grows close to the ground.

Ingredients:

8 kilograms of strawberries (any varieties);
1 kilogram of sugar.

Cooking.

Pour the sorted and peeled berries into an enameled basin, knead with your hands until they are mushy and mix with sugar. Then transfer the sweet strawberry mass to a ten-liter jar and cover the neck with gauze. Leave for three days in a warm place, remembering to shake occasionally.

Juice

During this time, a layer of floating pulp will form in the upper part of the can, and juice will remain below.
It's time to start filtering.
To do this, you need to fold the cheesecloth in several layers and pour the wort through it into another jar, and then squeeze the cake.
Close the vessel with a lid with a water seal and place in a cool place.
You can use a homemade cork with a tube immersed in a half-liter jar of water.

After 30-50 days, fermentation will stop, the wine will brighten, a sedimentary layer will form at the bottom of the jar. Using a thin hose, you need to drain the drink from the sediment into a clean glass container.

Soak under a water seal for about a week, then pour into bottles, cork them and put them in the basement for storage. The strength of the finished wine can reach 16-18 degrees.

Raisin recipe

By using washed strawberries, you can get rid of the earthy taste in your finished drink. However, it must be borne in mind that natural yeast does not remain on the surface of strawberries after thorough washing. Therefore, for normal fermentation, a small amount of unwashed raisins should be added.

Ingredients:

3 kilograms of berries;
2 kilograms of sugar;
100 grams of raisins;
3 liters of water.

Manufacturing.

Sort the strawberries, remove the stalks, wash. Mash it with your hands until puree. Place an enamelled bucket or pot of water on the stove. The capacity must be selected taking into account the ¼ volume reserve for foam and carbon dioxide, which will form during fermentation.

When the water is heated to 30 ° C, add a kilogram of sugar to it and stir until completely dissolved. Remove the container from the stove. Add strawberry mass and raisins to the sugar syrup, then mix everything thoroughly. Cover the container with a lid or gauze to protect it from flies, and leave in a warm room for a week.

If after a few hours (maximum a day) foam forms, a hiss is heard and sour shades appear in the smell, then everything is going according to plan - fermentation has begun. Several times a day, the wort needs to be stirred with a wooden shovel or with a clean hand, otherwise it will turn sour, and a dense layer of floating pulp (strawberry pulp) will become moldy.

We use gauze

Then you need to fold the cheesecloth in several layers and strain the juice through it. Squeeze out the cake. Pour the juice into a fermentation container, leaving at least ¼ of its volume free. Add 0.5 kg of sugar there. After thoroughly mixing the contents of the container, install a water seal or a rubber glove with a punctured finger on it. The container should be in a warm room.

After five days, take a glass of wort and dissolve 250 grams of sugar in it, then pour back and stir.
After another five days, add the rest of the sugar in the same way.
Fermentation will complete in 1–2 months.
The young wine will brighten, a sediment will form, the bubbling will stop (the glove will fall).
If after 50 days fermentation does not subside to avoid bitterness, it is better to carefully drain the wine from the sediment and put it back under the water seal.

Drain completely fermented strawberry wine through a tube (from a dropper) from the lees, taste it, sweeten it if desired. Keep in a basement at a temperature of 5-15 ° C under a water seal for another 2-3 months, after ripening it will become tastier. As the sediment builds up, the wine needs to be filtered. If no more sediment appears, it's done.

To make the drink better stored, you can add vodka or diluted ethyl alcohol to it, but not more than 15% of the total volume. It should be borne in mind that this will spoil the smell and taste of the wine a little. The finished product can be bottled, preferably under the neck, and tightly corked. The strength of wine made with the addition of water does not exceed 10-12 degrees, and the yield is 2/3 of the original must.

With a minimum set of ingredients

Making homemade strawberry wine is not difficult if you follow the recipe and cooking technology. Due to its sweetish aftertaste, bright thick aroma and rich deep color, this magnificent drink surpasses the factory counterparts. Strawberry wine has a short shelf life, only a couple of years, but, as practice shows, it is drunk much earlier.

This is a recipe for strawberry wine with a minimal set of ingredients. Only fragrant fruit and granulated sugar.

strawberries - 1.8 - 2.0 kg;
granulated sugar - 350 g.

The strawberry fruit is soft. The raw materials prepared for wine are intensively crushed and stirred. This is all done in a clean enamel bowl.
The resulting pulp is poured into a glass container. Approximately 1/3 of its volume should not be filled. (In a ten-liter bottle, you need to pour about 8 kilograms of pulp).
Granulated sugar is also poured here (about 150 g per kilogram of pulp). Mix.
You can add 50–70 g of raisins to speed up the fermentation process.
The container must be placed in a shaded warm place (temperature about 25 C), cover the neck with gauze. In a cool room, fermentation may not start and the food will spoil.
Under favorable conditions, after about 24 hours, the wine will begin to play. This action is accompanied by an active release of fluid.
After 3 - 4 days, the strawberry pulp will float up, forming a thick layer, under which there will be pure juice. The first stage has been completed.
The juice is carefully poured into a separate bowl (suley), an industrial-made or home-made water seal is placed. The bottle with juice is placed in a shaded, warm room. After 5 - 6 days, the wine will begin to ferment again. Its speed is determined by the volume of gas released.
It is not recommended to interfere with the process at this stage.
When gas bubbles stop escaping, this is a signal that the fermentation mechanism stops. The water seal is not removed for a while to allow the wine to be virtuous.
The next step in making strawberry wine is the clarification of the hop nectar. The vessel with strawberry wine is transferred to a dark, cold place.
The duration of this stage is 8 - 9 weeks (but not less than a month). Here we will observe a sediment at the bottom of the tank, and above it there will be a translucent liquid. It is carefully drained without affecting the sediment. This can be done using a thin hose from the dropper.
The wine is additionally filtered. You can use gauze or paper. Bottled. The sealed bottles are placed horizontally in a cold room, away from light.

Natural wine made from strawberries, obtained without an additional alcoholic component, is more demanding on the quality of berries, but at the same time a very soft, harmonious drink with a bright aroma is obtained.

This wine is enriched with useful substances, including succinic acid, ethers, aldehydes.
receptvina.ru

1. From garden and forest strawberries: dessert wine

Composition:

Strawberry 6.5 kg
Strawberries, forest 5.0 kg
Sugar 4.1 kg
Wine yeast 3 g
Tannic acid 20 g
Wine stone 16 g

Cooking technology:

Sort fresh berries, remove sepals, not mine, place under a press. The squeezed remnants of the berries can be used to prepare the tincture.

The cooked sugar is added to the wort in parts, so the required amount must be divided into parts:

Initially add 1.1 kg of sugar to the wort by dissolving it in freshly squeezed strawberry juice and adding tartaric acid; Pour the wort prepared in this way into a glass bottle, filling it no more than 2/3 of its volume. After installing a water seal, monitor the progress of fermentation.
After the end of the vigorous fermentation phase, when the release of gas bubbles becomes moderate, add another 500 g of sugar, having previously drained a small part of the wort and dissolved a portion of the sugar in it. Sugar should not settle to the bottom of the bottle - it should be immediately included in the process.
Continue adding sugar in portions every 5-7 days of fermentation. The remaining portion (0.5 kg) should be added only after the finished young wine has been removed from the sediment and clarified.

To do this, pour out a small portion of wine again, dissolve tannin in it and mix with the total mass. Let the wine stand until it is transparent, pour it back into a clean container. Add the last portion of sugar, stir until dissolved. After that, the wine should be allowed to mature for 2-3 months. Watch him. Further care consists in pouring wine (once every two weeks). If the wine will be stored in bottles, then put them in the basement on the shelves horizontally so that the corks are wet.

2. From garden strawberries. Liqueur wine

Composition:

Juice, strawberry 7.0 l
Sugar 5.1 kg
Tartaric acid 70 g
Tannin 30 g
Yeast, wine 5 g

Cooking method:

2.1 kg of sugar is left to sweeten the liqueur wine at the final stage of preparation; 3.0 kg is divided into two equal portions. 1.5 kg of sugar, together with tartar and yeast, are dissolved in fresh juice. The juice is poured into a bottle, leaving 1/3 of the free space for fermentation and the subsequent addition of sugar.

When the first signs of fermentation appear (foaming of the wort surface), a water seal is installed. The next part of sugar is added no earlier than 10 days after the most active phase of fermentation subsides.

The clarification of the wort and the settling of the sediment at the bottom of the container signals that it is time to remove the wine from the sediment, add tannin and the last part of the sugar. To do this, dissolve 2.1 kg of sugar with constant stirring with tannin. Transfer the wine to a clean bottle. The shutter can be removed by closing the wine with a cork or lid. When the wine becomes completely transparent, pour it again, removing the sediment, and transfer the liqueur wine to the cellar for storage.

Control the humidity in your basement. It is better to pour wine twice a month. After 4 months, the wine can be bottled and sealed. After a year of storage, it will acquire a tea color, retaining its strawberry bouquet.

3. Fixing strawberry wine

Composition:

Juice, strawberry natural 6.9 l
Sugar 1.4 kg (+ 1.2 kg for sweetening)
Vodka (40%) 0.75 l
Oak leaves

Cooking procedure:

During the fermentation of the wine, we put the tincture of oak leaves on vodka for extraction. In the same dish, you can add the thick remaining after receiving strawberry juice to enhance the aroma of fortified wine. Put fresh washed and slightly dried, chopped oak leaves in a liter jar. Close the jar tightly and keep warm. Remember to shake it periodically to enhance the extraction. When the wine is ready, the tincture must be filtered in order to combine it with young wine and fix it, completely stopping fermentation.

Combine sugar and strawberry juice in an enamel bowl, stir well and pour the finished wort into a fermentation bottle. After the appearance of foam, seal the bottle with a stopper and wait until fermentation has completely stopped. Let the young wine stand for two weeks so that the sediment falls to the bottom. Pour over the wine, removing sediment. Do this carefully so as not to stir up settled particles.

The sediment can be used as a starter for homemade wines from fruits of a later ripening period.

Sweeten the removed young wine by adding the second part of the cooked sugar, pour in the finished and refined tincture. Set for aging for at least a month. Store it in a cool basement. Repeat stripping and bottle.

4. Strong table wine

Composition:
Garden strawberry, pineapple 14 kg
Sugar 1.6 kg
Tannin 75 g

Cooking method:

Mash ripe, selected berries and combine with sugar. After a day, pass the fermented juice through a dense filter and pour it into a prepared bottle. Seal the wort with a seal and, placing it in a suitable place, wait until the fermentation stops completely and the wine yeast settles to the bottom. Add tannin to the young wine. It should become even more transparent in a few days. Again, remove the young wine from the sediment and pour into another sterile bottle, which is then transferred to a cool room (12-14 degrees) for aging and ripening.

5. Dry table wine

Composition:

Garden berry juice 8.5 l
Forest strawberries 9.0 kg
Sugar 2.4 kg

Preparation:

Sort out the wild berries, chop and add to the juice of the garden strawberries along with the sugar. Place the fermentation wort at 25 degrees, and then pour into the bottle. Install the shutter. All further stages of wine preparation are described in the previous recipe.

Advice: To make dry wine more resistant to diseases during storage, put a linen bag filled with oak bark in the bottle in which it will be stored in the basement.

6. Recipe for homemade strawberry wine. Semi-sweet sparkling wine, Muscat

Composition:

Forest and garden strawberries (1: 1) 10 kg
Sugar 2.5 kg
Nutmeg, crushed 30 g

Cooking procedure:

Make a pulp from the prepared berries, adding 2 kg of sugar to it. Filter the fermented pulp, pour the resulting juice into a bottle and add ground nutmeg. Close the neck with the bolt. Combine the finished, clarified young wine with the rest of the sugar, stir and pour into champagne bottles. Seal carefully. Incubate bottles for 24 hours at room temperature and then transfer them to the basement. Lay horizontally and store at 10-14 degrees. You can taste sparkling wine no earlier than six months later.

Natural wine corks can be reused. To seal a bottle of good homemade wine, pour boiling water over the corks and wait for them to soften. Seal the bottled wine. Then, if the used corks have through holes left by the corkscrew during printing, fill them with melted beeswax, wrap the neck with tape.
Be sure to label your homemade wine that is left to age. It is necessary to indicate on the labels the type of wine, strength (sugar content), date of manufacture. A home wine cellar can and should be better than the most famous in the world.

zhenskoe-mnenie.ru

Strawberries are not only a healthy dessert given by nature, but also a unique medicine. Despite the sweet taste, it can be recommended even to those who are sick with diabetes and those who are worried about being overweight.

The fragrant berry contains a wide range of vitamins and sugars. It contains: folic acid, dietary fiber (fiber), carotene, pectins, macro- and microelements (cobalt, iron, potassium, selenium, phosphorus, calcium, magnesium and others).

One problem: you cannot store strawberries for a long time. The shelf life of berries is no more than three days. All kinds of desserts and aromatic jams, juices, compotes are prepared from them everywhere.
This berry has long been used to make homemade wine. There are a lot of strawberry wine recipes. Find the right recipe and get down to business!

Strawberry - wine berry

Strawberries are an excellent material for exquisite dessert wines and high quality liqueurs. Strawberry.
An aromatic drink made from these berries is often used to improve other wines that have not turned out very well or to add aroma to hoppy fruit and berry drinks without a pronounced smell.

There are few tannins in strawberries, therefore, for the preparation of wines, especially with a higher percentage of alcohol, tannic acid or berries with richer tannins, for example, raisins, are added to the wort.

Under these conditions, fermentation will begin faster.

Capacity for making wine

To make wine at home, use small wooden barrels or volumetric glass bottles, which are called sulei. It is advisable to place the bottle in a protective cover, for example, in a wicker basket.

A soft cloth, wool or hay can be laid between the rods and the glass of the rim. The protective cover can be made of thick fabric.

Preparation of raw materials

Whichever recipe you choose, the preliminary preparation of strawberries for the wine making process will not differ.
Homemade strawberry wine can only be made from ripe and overripe fruits without rot. You also need to get rid of heavily contaminated and unripe berries, remove the stalks.
Strawberries must be washed very carefully, changing the water many times. Before washing, the berries can be soaked for 30 minutes, which will better wash out the dirt. After washing, let the water drain.

Wine made from strawberry juice and sugar

This is a recipe for strawberry wine with a minimal set of ingredients. Only fragrant fruit and granulated sugar.

strawberries - 1.8 - 2.0 kg;
granulated sugar - 350 g.

Natural wine made from strawberries, obtained without an additional alcoholic component, is more demanding on the quality of berries, but at the same time a very soft, harmonious drink with a bright aroma is obtained.

This wine is enriched with useful substances, including succinic acid, ethers, aldehydes.