In June, one of the first summer berries - strawberries - will ripen. Bright, aromatic, juicy, fresh - it gives so much joy! Every housewife strives to make jam or compote for the winter from what has not yet been eaten, so that later, on cold gray days, she can enjoy a piece of summer. But the true aroma and taste of this berry cannot be conveyed in such preparations. Frozen berries after defrosting are also disappointing. But strawberry wine retains the full flavor of strawberries.

By the way, making it at home is not at all difficult. At first, many may think: “How can this be? Strawberries and wine? But believe me, when six months later you pour just a little of this wonderful drink into a glass, your thoughts will be completely different. After all, after just a couple of minutes, the breathtaking strawberry aroma fills everything around, you remember your doubts and involuntarily smile, because they were in vain.

It is not necessary to make wine from the best strawberries; small or slightly crushed ones will do, as long as they are ripe. Spoiled or rotten berries are not good; they can completely ruin the entire batch of wine, giving the taste unpleasant shades that will be impossible to correct. It is not easy to extract juice from strawberries, so many people add water to the wort, although this is not necessary. But you can’t do without sugar.

Simple recipe without water

To prepare wine, it is advisable not to wash the berries. Wild yeast living on their skins will participate in fermentation. If necessary, the strawberries can be lightly rinsed with clean water; after all, this berry grows close to the ground.

Ingredients:

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

Preparation.

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

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

After 30–50 days, fermentation will stop, the wine will lighten, and 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. Keep it under a water seal for about another week, then pour it into bottles, seal them and put them in the basement for storage. The strength of the finished wine can reach 16–18 degrees.

Recipe with raisins

By using washed strawberries, you can get rid of the earthy taste in the finished drink. However, it must be taken into account that no natural yeast remains on the surface of the strawberries after thorough washing. Therefore, for normal fermentation, you should add a small amount of unwashed raisins.

Ingredients:

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

Manufacturing.

Sort the strawberries, remove the stems, wash. Mash it with your hands until it becomes puree. Place an enamel bucket or pan of water on the stove. The container must be selected taking into account the reserve of ¼ volume for foam and carbon dioxide that will be formed 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 the strawberry mass and raisins to the sugar syrup, then mix everything thoroughly. Cover the vessel with a lid or gauze to protect from flies and leave in a warm room for a week.

If after a few hours (maximum 24 hours) foam forms, hissing is heard and sour tones appear in the smell, then everything is going according to plan - fermentation has begun. The wort must be stirred several times a day with a wooden shovel or a clean hand, otherwise it will turn sour and the dense layer of floating pulp (strawberry pulp) will become moldy.

Then you need to fold the gauze 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, place a water seal or a rubber glove with a punctured finger on it. The container should be kept in a warm room.

After five days, take a glass of wort and dissolve 250 grams of sugar in it, then pour it back and stir. After another five days, add the rest of the sugar using the same procedure. Fermentation will be completed in 1–2 months. The young wine will lighten, sediment will form, and bubbles will stop flowing (the glove will fall off). If after 50 days the fermentation does not subside, in order to avoid bitterness, it is better to carefully drain the wine from the sediment and place it under a water seal again.

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

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

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

Strawberry wine is a very tasty and aromatic drink, loved by many. Its recipe is actually quite simple, so even inexperienced winemakers can handle it.

As a result of the manipulations described in this recipe, you will receive strawberry wine of 16-18 degrees strength. If you prefer a weaker wine, add twice as much water at the beginning of cooking. In this case, you will get a wine containing 10-12 revolutions. The shelf life of this wine is 6-8 months, while fortified wine can last 1-1.5 years. The peculiarity of making wine from strawberries is that they must be washed; the wine from them will acquire an unpleasant earthy aftertaste, which is unlikely to please anyone.

Number of servings: 40

A very simple homemade strawberry wine recipe step by step with photos. Easy to prepare at home in 41 days 4 hours. Contains only 54 kilocalories.

• Preparation time: 15 minutes
• Cooking time: 41 days 4 hours
• Calorie Amount: 54 kilocalories
• Number of servings: 40 servings
• Occasion: For a holiday table

• Complexity: Very simple recipe
• National cuisine: home kitchen
• Type of dish: Drinks, Alcoholic

Ingredients for forty servings

• Strawberries - 3 Kilograms
• Sugar - 2 Kilograms
• Water - 3 Liters
• Raisins - 100 grams

Step-by-step preparation

1. Mash the washed and stemmed strawberries with your hands. Berries for making wine should only be taken when they are ripe. Dissolve sugar in warm water, mix the resulting sugar syrup with strawberry pulp. To improve fermentation, add some raisins; the wine yeast in them promotes fermentation.
2. Pour the resulting strawberry must into a suitable container (preferably stainless steel or glass). Fill it to a maximum of ¾ to avoid overflowing the wort during fermentation over the edge of the container. Cover the container with gauze and place it in a dark place to ferment for 5-7 days. The room temperature should be between 16-25 °C. Be sure to stir the wort once every day with a stainless or wooden spatula.
3. After 5-7 days, signs of fermentation should appear (foam on the surface, hissing, smell of mash). Now drain the juice, separating it from the sediment. Strain the remaining sediment through a thick sieve or cheesecloth.
4. Pour all the resulting juice into a glass bottle or jar with a water seal on it. And again place it in a dark place where the temperature is kept between 18-23 °C.
5. After 5-7 weeks, the main fermentation will stop, the wort will lighten, and a thick sediment will appear at the bottom. You have received young strawberry wine, drain it from the sediment through a straw.
6. Pour the strawberry wine into a suitable storage container. Seal tightly. Place in the basement (or refrigerator) at a temperature of 8-12 °C for ripening. Keep it in these conditions for at least 65 days, and the taste of the wine will improve significantly. Strawberry wine is ready to drink!

Strawberries have been grown in Europe since the 15th century. Over the course of several centuries, it has become one of the favorite berries of summer residents, which is eaten raw and prepared into jam and compotes. I’ll tell you how to make strawberry wine at home using a simple recipe. After aging you will get a delicious aromatic drink.

The main difficulty in making strawberry wine is getting the juice. Strawberries are very reluctant to give it up, so you can’t do without adding water and sugar. Another important point - 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. For normal fermentation, add raisins.

Before working with berries, all containers should be rinsed with boiling water and wiped dry with a clean cloth. I do not recommend using containers in which milk was previously stored.

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 mash them with your hands or a wooden rolling pin to make a homogeneous puree, each strawberry should be crushed.

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

3. Place the resulting strawberry pulp in a container with a wide neck - an enamel pan, 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 the volume, otherwise during fermentation the wort may overflow.

4. Bandage the neck with gauze or cover it 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 a clean hand, knocking off the surface and sinking the pulp - the floating layer of pulp - into the juice.

After a couple of hours, maximum a day, signs of active fermentation will appear (foaming, hissing, a slight smell of mash), this means that everything is going fine.

5. Filter the juice through cheesecloth, squeeze the pulp well (do not use further).

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

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

Strawberry wine under a factory water seal Wine under the glove, note the generous layer of pulp and foam

7. Move the container to a dark, warm (18-28°C) place. After 5 days, add 250 grams of sugar. To do this, pour off 200 ml of wort separately, dilute sugar in it, then add the resulting syrup to the wine and close 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 water seal will stop producing bubbles, sediment will appear at the bottom of the container, and the wort will lighten.

Attention! If fermentation lasts longer than 50 days, to prevent bitterness from appearing, the wine must be carefully drained from the sediment and again placed under a water seal to ferment.

Drain the fermented young strawberry wine from the sediment through a thin tube, for example, from a dropper. Taste, if desired, add more sugar for sweetness or fix with vodka (alcohol) in an amount of 2-15% of the volume. Fixing makes the taste harsher and the smell less refined, but it helps preserve the wine.

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

9. Move the wine to a cellar or refrigerator at a temperature of 5-16°C for maturation. Aging 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

As sediment accumulates at the bottom 2-5 cm thick (at first every 20-30 days, then less often), filter by pouring into another container. The wine is considered ready if sediment no longer appears, then the drink can be bottled and corked.

The result will be homemade strawberry wine with an alcohol content of 10-12%. When stored in the refrigerator or basement, the shelf life is up to 2 years. Yield – 60-70% of the initial wort volume.

Aged strawberry wine with a cognac hint

In damp autumn and frosty winter, homemade strawberry wine will be a great way to remind you of a warm, colorful summer. Careful production of wine will delight you and your friends with its quality. Making homemade strawberry wine is a simple recipe. You will not regret it, you will proudly enjoy its warming taste and rich aroma.

How to make homemade strawberry wine

Strawberry wine, preparation

First of all, calculate which container for preparing wine is suitable for you. All ingredients should fill it to 2/3 of its volume. Not to the brim. You need a large, wide enamel pan or a container made of stainless steel or food-grade plastic.

You will need 1 part berries, 1 part water and a total of 1 part sugar. We will add sugar in portions, so set aside all the required amount immediately for later use. Here is a simple recipe for strawberry wine.

Homemade strawberry wine, wine making

Strawberries do not need to be washed thoroughly. Wash off only if there is dirt.

Separate from petioles. We will definitely reject those spoiled with the appearance of mold and rot. Otherwise, the homemade wine will spoil and all efforts will be in vain.

Dissolve sugar in the prepared water. Calculate 50 grams of sugar per liter of the entire mixture of water and strawberry puree. Pour into strawberry puree. It should be a little more than half filled, 2/3 of the container, so that our strawberry wine does not flow over the edge during the fermentation process.

To prevent the starter from turning sour due to flies, it is necessary to cover the container tightly with a cloth and a lid. Place in a warm place with a temperature of 20-28 degrees for a week.

Making homemade wine can spoil mold. To prevent this from happening, you need to stir the cap of crushed berries several times a day throughout the week. It forms within 2-3 days.

Add sugar to homemade strawberry wine

After a week, squeeze the juice through cheesecloth or a sieve; the seeds should not get into the wort.

Dissolve half of the sugar prepared in advance in the squeezed juice. Fill the fermentation containers 2/3 full. Making wine at home involves using glass jars and bottles.

Seal very carefully with a water seal and coat with plasticine. Even micropores can ruin our homemade strawberry wine. Do not use gloves or the like. Only high-quality water seals. They come in different models. The old method is a flexible hose into a cork coated with plasticine, the other end into a jar of water. Bubbles will appear. Which is exactly what we need.

Place in a warm, dark place for a week. You can cover it with a thick cloth if you put it in the shade. The sun's rays should not reach the wort so that the bacteria remain viable.

Add the last portion of sugar to homemade wine

One week has passed. Pour the wine into another bowl and dissolve all the remaining sugar prepared first.

Filter through gauze or a bandage to remove any accidentally trapped seeds.

And again we put it in a warm, dark place for 2 weeks.

After two weeks, move it to a room with a temperature of 16-20 degrees so that homemade wine can be made.

After a month, remove the sediment using a hose. Taste it. If you want it sweeter, add a little sugar. But such a wine is unlikely to survive. Seal thoroughly with a water seal and place back to clarify.

Homemade wine clarification and aging

When a gray sediment forms, remove the wine from the sediment, after about 2 weeks for 2 months. Carefully monitor the tightness of the seal and the water in it.

After this, the young strawberry wine is ready to drink.

Making wine at home requires care, patience and endurance. Cork the strawberry wine in bottles and ripen for 3 months at a temperature of 6-16 degrees. You can put it in the refrigerator on the top shelf.

Strawberry wine will acquire a languid summer smell and taste with a cognac tint in the light. You can proudly treat your friends, acquaintances, and executives who will enjoy an elite drink made personally.

Strawberries are a summer delicacy that is consumed not only raw, but also in the form of jam, liqueurs and wine. Making strawberry wine doesn't take much time. The drink will appeal to gourmets who love sweet aromatic alcohol.

Beneficial properties of strawberries

Strawberries have a rejuvenating effect on the body. The berry, rich in fiber, is suitable for the treatment of eczema, constipation, hypertension, and sclerosis. It speeds up metabolism and is indicated for heart and kidney diseases, anemia, and problems with the digestive system.

It is recommended to eat strawberries for inflammation of the thyroid gland, vitamin deficiency, and cholelithiasis. It has a sugar-lowering and diuretic effect, removes excess water. Antioxidants present in berries improve mood and slow down aging. Strawberries are a strong aphrodisiac and increase sexual desire. It has long been used to care for the skin of the face and body. Homemade berry elixir increases the body's resistance to disease. It improves appetite and restores strength. How to make wine from fresh strawberries is a question that interests people who want to combine business with pleasure.

Preparing ingredients for making wine

To obtain a satisfactory result, you need to take only ripe berries that have an intense color. You can use both sour and sweet strawberries. There should be no defects or rot. Since strawberry juice is difficult to squeeze out, you need to make wine from the pulp.

The berries need to be washed thoroughly - soil may remain on them, which gives the wine an unpleasant aftertaste. After drying, the petioles are removed and the strawberries are mashed into a puree, which is called pulp. Do not use a blender: it crushes the seeds, which add a bitter taste to the drink and make it cloudy. Passing berries through a meat grinder is also undesirable: its metal parts have a bad effect on the taste of the raw material. You can use a rolling pin, a silicone masher, or chop the strawberries with your hands.

When preparing the tank, you need to rinse it with hot water and wipe it until it squeaks with a dry cloth. When thinking about how to make delicious wine from strawberries, it is not recommended to take dishes that previously contained dairy products. A bucket, glass bowl, or enamel pan with a wide neck will do.

Nuances of making sourdough

Homemade wine from ripe strawberries is prepared using sourdough. It is done before making wine. It can be stored for no longer than 10 days. You need to take:

• 2 cups of berries;
• 200 ml water;
• 100 g sugar;
• some unwashed raisins.

Strawberries, softened into puree, are transferred to a container, liquid and other ingredients are poured in, and shaken. The vessel is sealed with a stopper to protect against goose bumps, and placed in a room with a temperature of 22-24 degrees. To avoid mold and souring, the contents must be stirred with a stick throughout the day to drown the surfaced layer of pulp. On the fourth day, bubbles, foam, and the aroma of mash will appear. Then the pulp should be removed by separating the juice.

Strawberry Wine Recipes

The popular recipe for making homemade strawberry wine is not particularly complicated. You need to pour the juice obtained during fermentation into a separate bottle, add half a kilogram of sugar. It is not filled completely, otherwise the contents will overflow. A plug is installed at the end: a plastic bottom, a valve with a gas outlet from the tube. The liquid is placed in a dark place with a temperature of 19-27 degrees.

After five days, half of the juice needs to be separated, dissolve a glass of sugar in it, and pour the mixture back into the jar. Make sure that there is room in the bowl to add all the ingredients. The procedure is repeated a few days later. The active fermentation stage will end after a month. The wort will become light, the cake will remain at the bottom. Then you can drain the resulting wine. This can be done through an IV tube. It is required to take a sample from the drink, if desired, make it sweeter or flavor it with vodka in an amount of 3-14% of the volume. This will help preserve the drink, but will worsen its taste.

In order for the drink to reach its condition, it is placed in a dark place with a temperature of 4-16 degrees. It must be in a sealed glass container. After two months, the wine will ripen and its color will become richer. If sediment forms, it is recommended to drain the wine by pouring it into a clean container. If sediment no longer forms, the drink is considered ready. The resulting aromatic strawberry wine will have a strength of 10-12 degrees. The more sugar in the wine, the stronger it will be.

Important! It is worth considering that the natural sugar content in strawberries is quite high, so the main thing is not to overdo it with sugar. If there is a lot of it, the wine may stop fermenting.

Without yeast

There is a recipe for strawberry wine made at home without yeast. You need to take 2 liters of strawberry jam with berries, a couple of liters of water, 200 g of raisins. Place jam in a sterilized jar, pour in cold boiled water, raisins and sugar syrup. Mix the ingredients and close the container tightly with a lid. The contents are kept for 10 days at a temperature of 22-24 degrees.

At the end of the period, the bottle is uncorked, the pulp that appears from the top is removed, and the juice is filtered through cheesecloth. The cake is thrown away. The wine is placed in a separate jar with a holey glove on top. The liquid is kept warm for 35-40 days. You can tell that fermentation has ended by the inflated glove, the appearance of sediment, and the wine becoming clearer.

The drink is poured into separate containers, making sure that the liquid is not cloudy. The bottles are sealed and left for at least three months. Alcohol should be stored at a temperature of 10-15 degrees.

Fortified

There is a simple recipe for making strawberry wine at home with vodka. . You need to sort out the strawberries, wash them, and remove the leaves. Transferring it to a deep bowl, press it until a puree forms. Add 1 kg of sugar, 500 ml of hot water. The ingredients are mixed in a bottle and closed with a stopper. The liquid is left for a week at a temperature of 20-22 degrees. After this, the wine is cleaned with gauze, removing the pulp.

Add 500 ml of vodka to the clean liquid. It is better to use high-quality alcohol. Shake everything up and leave the wine to infuse for 7 days. The final stage is straining, getting rid of sediment. The finished product is bottled and stored in the cellar. You can drink it after a week.

This delicious strawberry wine recipe takes time to prepare. If you need to get a drink quickly, it is better to prepare liqueur or liqueur.

Supplement Options

The berry does not have enough astringents, so to prepare a strong drink, tannic acid or fruits with a high content of astringents are added to the wort. These include raisins. The taste, color and aroma of strawberry wine with raisins will be more interesting.

To prepare wine with the additive, it is better to take strawberry compote. You can take a spoiled or sour drink. Pour 2 liters of compote into a large bowl and leave to ferment for 2-3 days. After completing the process, add unwashed raisins - 150 g, a glass of sugar. We attach a glove with a slot on the little finger on top of the container. The wine must sit for ten days. Afterwards, pour the contents into bottles, seal them, and place them in the refrigerator for a couple of months. After the expiration date, you can take a sample from the wine.

Strawberry wine with lemon leaves an unusual and original aftertaste. Yellow fruit will make drinking healthier for the body. You will need:

• 100 g lemon;
• 4 liters of water;
• 2 kg sugar;
• 20 g yeast;
• 3 kg of fruit.

Strawberries are peeled, dried, and poured into a large container. Afterwards, add water, sprinkle the fruit with sugar, and add yeast. Seal the bottle tightly with a lid and hide it in a cool room for 3-6 days. After the time has passed, add the remaining sugar and lemon, cut into half rings. Some winemakers add lemon zest. The bottle is shaken and left to settle for 5 days. When the wine has fermented, it is removed from the sediment, filtered and distributed into containers. For a more pleasant taste, you can add 10 g of vanillin.

Is it possible to make wine from frozen berries or compote?

Strawberry drinks are prepared from both fresh and frozen fruits. To keep it light and clean, they need to be defrosted properly. Strawberries should thaw on their own in the refrigerator - you cannot defrost them in the microwave or by pouring water over them.

3 kg of strawberries are crushed and transferred to a glass container. Add a tablespoon of yeast and stir. A month later, the drink is poured into another bottle, 500 ml of vodka is added. They wait another 30 days, after which the drink is filtered, removing the pulp, and distributed into containers.

Terms and rules for storing strawberry wine

Professionals advise storing the product for at least 65 days before use. When a sediment 2-3 cm thick appears in it, the liquid must be cleaned by pouring into a separate container. It is recommended to do this several times. It is better not to make wine without sugar - it can become moldy. It's better to add at least a little sugar.

Wine should be served in a decanter, but it cannot be stored there for a long time - the liquid will oxidize. It goes best with light sweet snacks. It can be used in making desserts and cocktails. Strawberry wine is often added to other spirits to add a sweet flavor. The drink should be stored in the basement or refrigerator - then the shelf life will be a couple of years. Bottles can be marked with labels indicating strength (sugar content), date of manufacture, type of wine.

Contraindications for use

Since the strength of strawberry wine is relatively low, it does not cause harm when consumed in moderation. It is not advisable to drink it for people with gastrointestinal diseases. It can harm kidney stones and gallbladder diseases. If you have a food allergy, it is also better to avoid drinking a drink made from berries. Wine should not be given to young children due to its strong allergenic properties.

Strawberry wine is a real delicacy that no connoisseur of delicious alcohol will refuse to try. It not only tastes good, but is also extremely healthy.