The thought of dandelion wine has tickled your fancy even more than the health benefits of brandy or whiskey. Now, it’s strawberry time. I’m terrified to try this, nor do I have the patience to wait for over a year to get the results, but I encourage you to try.
Homemade Strawberry Wine
- 7 pounds whole fresh strawberries, (fresh picked, if possible), washed and hulled
- 2 gallons boiling water
- Juice of 1 lemon
- 5 pounds sugar
In a large earthenware crock, mash the strawberries. Cover with boiling water, add lemon juice, and quickly stir for about two minutes. Cover with a clean linen cloth. Let rest in a cool, dark place, stirring daily for one week.
After one week, strain the mixture through a double-layer of cheesecloth into a large, clean bowl, discarding strawberry pulp. Combine strawberry liquid with the sugar, stirring to dissolve sugar. Pour into cleaned crock and let stand another week, stirring daily.
After the second week, pour the strawberry liquid into 1-gallon glass wine bottles and cork loosely. (May use fermentation locks, if you have them.) Let rest in a cool, dark place for 3 months. When wine is clear and no longer fermenting (bubbling), pour into individual bottles, cork, and age at least 1 year before drinking this delicious strawberry wine.
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