How to make wine from fresh strawberries. The best recipes for making homemade strawberry wine

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.

The English of the 17th and 18th centuries did not appreciate strawberry wine. Apparently, the lack of experience in winemaking and an overabundance of self-greatness did not allow them to prepare this wonderful drink properly. We will do everything at home according to science.

This may seem strange to you, but the history of strawberry wine begins long before the appearance of many alcoholic drinks in principle. The French may have been the pioneers, but they always had grapes. So I am inclined to think that the first strawberry wine began to be prepared in Great Britain, whose lands are so scarce that it is almost impossible to grow any wine-making material on them. In any case, the first recipe for strawberry wine dates back to 1745. It is believed that it was at this time that strawberries were brought to England from neighboring France. It was a hybrid from North and South America.

Do you think the residents of Foggy Albion appreciated the new drink? Yep, right now! I especially liked the recipe from 1832, which reads: "Take two hundred baskets of good, ripe strawberries for a barrel (about 166 liters) of wine and 64 pounds (about 28 kg) of brown sugar..." and, for a moment, add "fourteen gallons (about 53 k) good white rum." In general, the British did not appreciate the new wine. In 1830, the Bishop of Calcutta stated (author's translation):

Rejoice, strawberry! You are always a divine fruit, just not wine...

We'll see…

Recipe for strawberry wine “folk”

In general, strawberry wine turns out pretty good. True, if you expect a dense, rich, sweet-tart taste from it, then you are deeply mistaken. No, dessert or liqueur strawberry will be fine, but true pleasure comes from a completely “dry” product in which the sugar has completely fermented. Unlike most fruit wines, which require sweetening to round out the taste and emphasize the fruit character, strawberry wine is self-sufficient, with a strong taste and almost perfume-like aroma.

When you drink your homemade product, you will have no doubt that it is made from strawberries. For example, pear wine can be easily confused with apple wine. This definitely won’t happen with strawberries. In addition, strawberries have optimal characteristics for making wine - acidity around 0.6-0.8% and sweetness up to 9.2% sugar. In other words, to prepare a delicious drink, you may not need anything else besides the berries themselves. True, to prepare clean dry wine you will have to acquire serious patience.

If you are not ready to wait 3-4 months and work tirelessly, take a closer look - it cooks much faster and is similar to wine in many respects. Also less labor-intensive is the tax of the legendary Xu Xu.

I called this recipe folk, because to implement it you only need strawberries and nothing more. Actually, it’s difficult to call it a recipe. Just step-by-step instructions, following which you can get good wine material without resorting to additional wine-making equipment and ingredients. The only thing is to sterilize all equipment very well - strawberry wine with wild yeast sometimes behaves very unstable. So, let's go.

1. Try to choose strawberries of the best quality and the freshest possible. Get rid of any spoiled or suspicious-looking berries. Remove the cuttings. If the berries look clean enough, then there is no need to wash them, but it is better not to risk it and rinse under running water - wild yeast is everywhere, so the wort will definitely become infected. We can only hope that the infection will go away with the right yeast cultures. You can prepare the starter in advance.

2. Grind the berries with your hands until smooth, into a liquid puree. It is better not to use mechanical crushers - damaged strawberry seeds will impart a bitter taste to the drink. Transfer the resulting puree into any sterile container and cover it with a lid, or better yet, a couple of layers of gauze. Place it in a secluded corner at a temperature of 18-23 o C for 3-4 days. Then start vigorously stirring the wort every 2-3 days so that the cake cap does not mold and the wort is saturated with the necessary oxygen.

3. Two weeks after grinding the berries, leave the wort completely alone until a dense cap forms on its surface. Collect the cap with a sterile saucepan and place it in a sieve over the pan so that the remaining juice in it drains by gravity. This usually takes several hours, so cover the top of the sieve with a clean cloth. You can also transfer all the pulp into a canvas bag or gauze and hang it over a pan or bowl.

4. Pour the collected juice from the pulp and the juice that remains in the first container into a sterile fermentation container from the water seals. You can use a glove, but it’s better to build a simple water lock from a dropper or buy a factory one, which costs a penny - it will be more reliable. In this form, the wort under the water seal should ferment for 8-10 days, after which you need to remove the water seal and, if possible, collect the pulp that has accumulated on top with a saucepan or sieve. It is better to use a fermenter with a wide mouth.

5. Now the future wine can be strained through a sieve or several layers of gauze, removing as many large particles as possible. This process is painstaking and time-consuming, but necessary. The resulting partially clarified wort must be poured back into the fermenter and placed under a water seal. Here begins the stage of the so-called “quiet fermentation”, which can last from 1 to 3 months.

6. Every 7-10 days, the wine must be carefully removed from the sediment using a silicone hose. Most likely, after a week of “quiet fermentation,” the yeast will process almost all the sugar contained in the strawberries, so they need to be fed a little - add sugar or fructose. To obtain dry table wine per liter of juice, it is enough to add 50-100 g of sugar. We remember that it is better to add sugar in portions, so it is better to divide it into 3 batches and add it after removing the wine from the sediment.

Over time, the wine acquires a reddish tint.

7. After a month of main fermentation, strawberry wine should begin to change color, oxidize, acquiring a reddish tint, and eventually a cognac color. After a month, the sediment will be minimal, but the wine still needs to be drained, because the sediment is a protein mass from dead yeast, which tends to decompose and spoil our deliciousness. During the next transfer of wine after a month of fermentation, you can ventilate it a little, that is, pour it from a great height so that splashes form.

Actually, when the drink is completely cleared and the sediment stops falling out, it can be used for its intended purpose, but it is better to wait for another 3 to 6 months, depending on how much patience you have. The result is a very bright, young wine with an ABV of 9-12%, depending on how much sugar you add. When the signs of fermentation subside, the wine can be sweetened by hanging a canvas bag of sugar on top. It is not recommended to add a lot of sugar.

Strawberry wine recipe using winemaking technology

The first recipe is not bad, it’s just that the result is very unpredictable, although it is believed that strawberries are forgiving to the mistakes of a novice winemaker. But why not use the benefits of civilization and reduce all risks to a minimum? Wine or champagne yeast, tannins, pectin enzymes if possible, yeast nutrition and potassium metabisulfite (sulfur) or sodium bisulfite. All this can be easily found in any wine store. I offer two proven recipes that yield a very original dry strawberry wine with a bright strawberry flavor.

For 18-19 liters of wine:

5.6-6 kg strawberries
1/8 tsp sodium bisulfate
1 tsp grape tannin
3 tsp citric acid (you can replace some of the tartaric acid)
3.6 kg sugar

or without tannins and acids...

11-11.5 kg strawberries
1/4 tsp. sodium bisulfate
pectin enzyme (follow package instructions)
5 tsp standard yeast nutrition
5.4-5.5 kg sugar
1 package of wine yeast type Lavlin EC-1118 or Lavlin D-47

For the picky ones: the optimal acidity level of strawberry must is 0.60%, the more strawberries are used, the less tannin is needed, for every 3.5 kg of strawberries you need about 1/16 tsp. sodium bisulfite for wort disinfection.

1. Prepare strawberries in the same way as the first recipe. Cut it into large pieces with a knife and transfer it to a suitable container (plastic or metal bucket), add enough water to completely cover the berries. Add sodium bisulfite, a mixture of acids and tannin. Do not add yeast nutrition or the yeast itself yet. Add pectin enzyme in the amount indicated on the package (you need to add it based on the full volume of wort, that is, 18-20 l) - it is necessary for the complete decomposition of pectins and obtaining liquid wort without grinding it. Cover the container with a clean cloth and leave it for 24 hours.

2. Add enough water to the wort so that its total volume is 18-19 liters. Add sugar (you can break it into portions and add some during the main, “quiet” fermentation) and stir it well until completely dissolved. You can also make syrup from sugar. Add yeast nutrient and yeast itself. Cover the container with a clean towel and wait a week until the first fermentation is complete. During the process, it is advisable to periodically stir the wort and knock down a cap of pulp.

First pouring of wine.

3. It's time to do a transfusion. We do it by analogy with point 5 from the first recipe - our task is to obtain the most clarified wort. We put the wort under a water seal for the main fermentation, which with wine yeast usually lasts 4-6 weeks. During the fermentation process, we repeat all the procedures from the first recipe: drain, add sugar, if you did not add it right away, ventilate. After another 1-2 weeks you should have the clearest, dryest strawberry wine possible.

The resulting drink can be sweetened if desired, but do not forget that in this way we give food to the yeast, due to which fermentation and unwanted strengthening of the wine can continue. Experienced winemakers use potassium sorbate to prevent unwanted fermentation.

That's the whole wisdom of making strawberry wine, which will pleasantly surprise even the most picky snobs who consider wine to be a drink made exclusively from grapes. I am sure that even the Pope himself, not to mention the Bishop of Calcutta, will appreciate it.

Be surprised and amaze others!

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Homemade strawberry wine is made quite rarely, because with any harvest there are simply no berries left for it.

Everything, from small to large,
They love fresh strawberries.

Although some home lovers make strawberry wine and it turns out amazing.

In terms of its wonderful aroma, strawberries outperform most garden berries. No wonder strawberry drink is often used for flavoring homemade wines without a pronounced odor.

By the way! To get the maximum effect from the strawberry flavoring, it is prepared without sugar.

Since every gram of it reduces the strawberry component. In addition, the berry itself is quite sweet. Its sugar content can reach up to 9%, which means that 1 kg of berries contains 70 g of sugar.

Subtleties of cooking

Many consider strawberries to be a problematic raw material for home winemaking. However, knowing certain cooking nuances helps to avoid problems that arise.

Selection of capacity

Most convenient for making wine glass container, since through its transparent walls you can observe the processes that will occur during fermentation.

The best option for a fermentation vessel would be to choose 10 or 20 liter apothecary bottles made of dark glass. Before use, they must be washed well and scalded with boiling water.

Important! You need to choose a container taking into account the fact that the wort can occupy no more than 75% of its volume in order to avoid problems with foam and carbon dioxide removal.

Procurement of raw materials and production of starter culture

Fans of home winemaking are well aware of the insidiousness of strawberry drink.

To get a wine with a magical taste, it is better to use slightly overripe berries (from the last harvest), among which in no case should there be any clearly spoiled or slightly rotten ones.

Contrary to popular belief that washing fruit and berry raw materials is undesirable due to the possible washing off of wild yeast, Strawberries need to be washed very carefully.

After all, in a garden bed it grows close to the ground and is heavily splashed with mud from the rain. An alternative to natural yeast can be raisin.

If you don’t have raisins on hand, you can cook sourdough. For this you will need:

2 cups of unwashed but clean berries;
100 g sugar;
200 g of strained water.

The process of making sourdough is quite simple. Pour all ingredients into a bottle and fill with water. Close the bottle and shake well. After 3-4 days of infusion in a warm place, the starter is ready.

It must be filtered through 2 layers of gauze. The starter can be stored for no more than 10 days. After this period, it sours and becomes useless as yeast.

Note. For sourdough to work effectively, it must be added in the correct proportions. For dessert wines, 3% starter is sufficient.

Strawberry juice and sugar wine recipe

The difficulty in preparing strawberry alcoholic drinks lies in the fact that the juice has to be obtained not by pressing, but as a result of fermentation of the berry mass, mixed with sugar and sourdough.

To make strawberry wine according to this recipe you only need two ingredients - granulated sugar and ripe (or even better, slightly overripe) berries.

The ingredients are taken in the following proportion: for 1 kg of berries 170 g of sand. Preparation:

Wash and dry the prepared berries thoroughly.
Then carefully mash each strawberry with your hands.

Important! When grinding berries mechanically, there is a risk of crushing tiny strawberry seeds, which can then result in a slight bitterness in the fabulous drink.

Transfer the berry puree into a glass bottle and cover with sugar.
Add a handful of raisins or pre-prepared sourdough.
Tie the neck of the bottle with gauze and leave it in a warm place for three to four days.
After this, over the next two weeks the wort should be stirred several times every 2-3 days.
During this time, carbon dioxide will lift up the pulp separated from the juice.
The dense “dehydrated” cap of pulp must be carefully removed with a slotted spoon.
Pour the purified wort into a clean bottle, which is placed under a water seal in a warm place.
After 8-10 days, there will be fewer gas bubbles, a sediment will form at the bottom of the bottle, and a layer of oily substance from the berry seeds will form on top.
The wine must be carefully drained using a thin hose or tube, without touching the sediment and the “top layer,” and then transferred to a cool place.
Similar transfusions will have to be performed three more times - after a week, 10 and 14 days, in order to remove the sediment that appears. As the drink becomes transparent, it will fall out less and less.
After about two months, filter the wine further and bottle it.

By the way! The tricky thing about strawberry wine is that it cannot be left on the lees.

The strawberry seed oil gives the wort a bitter taste. Repeated straining through a layer of cotton wool can save the situation.

How to get fortified at home?

Beginners who love home winemaking should try making fortified strawberry wine using a very simple recipe. To do this, you will need only a few ingredients: one kilogram of berries and granulated sugar, as well as 500 g of water and.

You need to prepare it as follows:

The berries should be washed and mashed similarly to the previous recipe.
Heat the water and dissolve granulated sugar in it.
Transfer the berry mass to a suitable container and fill it with sweet water.
Place the container under the water seal in a warm place.
Upon completion of fermentation, filter the wort.
Pour the resulting drink into a clean jar, add vodka and place in a cool place.
After 7-9 days it can be bottled and taken to the basement.
After about a month, homemade fortified strawberry wine is ready for tasting.

Video recipes for strawberry wine

The first part of a simple recipe for making homemade strawberry wine using classical technology (working with pulp, wort, adding sugar and fermentation):

Continuation - removal from sediment and aging, step-by-step technology with proportions:

Another recipe - a magnificent nectar drink with a rich aroma, this strawberry wine belongs to the category of semi-dry wines, look:

Young strawberry wine can taste too tart. But after a month or two it evens out and becomes fabulous, not to mention the aroma, and therefore few people have homemade strawberry wine until the New Year.

Now any wine can be bought in a store. But good things are expensive, and cheap ones contain many unnatural ingredients in the form of dyes and flavors. Therefore, there is nothing better than homemade wine prepared according to all the rules of winemaking.

This may seem strange to many, but wine is a healthy product. It contains the same substances that the raw materials are rich in. The only difference is that during fermentation, alcohol is formed in wine, as well as glycerin, succinic and lactic acids.

Wine contains potassium, phosphorus, pectins, and sugar. It also contains a small amount of vitamins B1, B6, B12, C, PP.

Wine has bactericidal properties. It has been proven that typhoid and cholera bacteria die in it in the first half hour.

Wine stimulates the appetite, restores strength, and increases the body's resistance to disease. But only if you use it in moderation.

At home, wine is made with a small amount of alcohol. For this, any fruits and berries are used: apples, currants, cherries, raspberries, gooseberries, pears, rowan, strawberries.

The taste and aroma of wine depends on the quality of the raw materials that were used for it, as well as on how accurately all the rules for its production were followed.

Strawberries are not a very good raw material for making wine. Wines made from it are poorly stored and often turn sour. Strawberry juice is difficult to squeeze out and does not clarify well.
This berry is not suitable for making dry wine. But it makes a good, delicate liqueur-type wine.
Only intensely colored berries should be used.
The strength of the wine is affected by the amount of sugar. The more it is, the stronger the drink will be. But you also need to take into account the natural sugar that is found in berries. To get a product with a strength of 11°, you need to take approximately 200 g of sugar per 1 liter of juice, and for a wine with a strength of 14-16°, 240-290 g of sugar are required per 1 liter of juice.
For wine to ferment, it must contain approximately 7 g of acid per 1 liter of juice. A liter of strawberry juice contains approximately 12 g of acid. This means that to get one liter of wine you need to take 0.5 liters of juice and add the same amount of water to it.
It is not recommended to wash the raw materials, since the surface of any berries contains “wild yeast”, which is responsible for fermentation. But this does not apply to strawberries, since they are in contact with the ground, there can be a lot of dirt on them, which, if it gets into the wine, will deteriorate its quality.

Preparing sourdough

The starter can be stored for no more than 10 days, so start making it shortly before preparing the wine.

strawberries - 2 tbsp.;
water – 1 tbsp.;
sugar – 0.5 tbsp.

Collect ripe berries that are not contaminated with soil.
Crush the unwashed strawberries thoroughly in a bowl. Pour the resulting puree into a bottle.
Add water and sugar.
Shake the mixture. Close the bottle with a cotton stopper.
Place in a dark place at an air temperature of 22-24°.
After 4 days the juice will ferment. It will need to be strained through cheesecloth.

The starter is ready. To make dessert wine, a 3% starter is required. That is, for 10 liters of wine you need to take 200-300 ml of starter.

Strawberry wine: recipe one

strawberries – 1 kg;
water – 1 l;
sugar – 0.4 kg;
raisins – 30 g.

Prepare a glass bottle and a stopper with a drain tube in advance. To make more wine, just increase the amount of ingredients proportionally.
Sort out the strawberries. Remove dirty berries, leaves, and stalks. Wash in clean water. Let it drain.
In an enamel saucepan or plastic bowl, mash the berries until pureed. You cannot use a meat grinder, as its metal parts negatively affect the quality of the raw materials.
Dissolve sugar in warm water. Combine with pulp (strawberry puree).
Pour into a bottle. Add raisins. Instead of raisins, you can use pre-prepared sourdough, calculating the proportions. Fill the container 2/3 full so that there is enough space for fermentation. Shake everything well.
At a temperature of 22-24°, pulp fermentation continues actively for 3-5 days.
Carefully pour the liquid into a clean bottle. Squeeze out the pulp using gauze or placing it on a sieve. Pour the juice into a bottle.
Close the container with a stopper with a special tube, the end of which is placed in a jar of water. Carbon dioxide will flow out of the bottle through it, but oxygen will not get inside. If you don't make a drain pipe, the wine can turn into vinegar.
During further fermentation, the temperature in the bottle will rise. To prevent the yeast from peroxidizing, take the container to a cool, dark place and leave until the end of the cycle. After about 20-40 days, carbon dioxide ceases to be released, and the yeast settles to the bottom.
Carefully pour the wine into a clean bottle using a siphon or a soft thin straw. Fill the container to the top so that the cork displaces the wine.
Place the wine poured into a bottle in the cellar and leave for 4 weeks to clarify. During this time, precipitation will form again.
Pour the wine back into a clean bottle, and after a month, bottle the finished product.

Strawberry wine: recipe two

strawberries – 8 kg;
sugar – 100-150 g per 1 kg of berries.

Sort out the strawberries. Rinse in clean water. Remove the sepals.
Place the berries in a bowl. Mix with your hands until it becomes a paste.
Transfer the pulp into a ten-liter glass container.
Put in sugar.
Tie the neck of the bottle with gauze and place it in a warm place for three days. During this time, the pulp will rise to the surface, and the juice will remain in the lower part of the container. Pour the juice into a clean bottle. Close with a stopper or outlet tube placed in a jar of water. Keep the juice in the bottle until fermentation stops.
Transfer the bottle to a cool room and leave for 30-50 days until the juice clears. Then drain the juice using a thin hose into another glass container and leave for a few more days.
Pour the settled wine into bottles, cork and store in a cool place.

Strawberry fortified wine

strawberries – 1 kg;
sugar – 1 kg;
vodka – 500 ml;
water – 500 ml.

Sort the strawberries, remove leaves and sepals. Rinse in clean water.
Transfer to a wide container and mash with your hands or pestle until pureed.
Add sugar and hot water.
Pour into a bottle. Close with a plug with a drain pipe. Leave in a warm, dark place for 5-7 days.
Strain the pulp and squeeze out with gauze. Pour into a clean bottle.
Pour in vodka. To make the wine tasty, use high quality alcoholic products. Shake well. Insist for another week. Strain.
Pour into bottles and seal. Store in a cool place. The sample can be taken after a week.

Note to the hostess

To obtain a sweeter wine, before bottling it, add syrup with a small amount of water: take 800 g of sugar per 200 g of water. To prevent fermentation from restarting, the wine is pasteurized.

To do this, pour enough wine into the bottles to leave 2 cm of free space.
Seal with a cork and secure it with twine.
Warm up for 20 minutes in water at 65°.
The cork is untied. The outside of the bottle neck is covered with sealing wax or tar.

Bottles of wine are stored in a lying position so that the cork does not dry out and remains wet all the time. Then air will not penetrate inside the bottle.

The optimal temperature for storing wine is plus 8°.

Before drinking, keep the wine bottle in the same position in which it was stored. Then slowly and carefully pour the contents into the decanter. As soon as even a slight cloudiness appears, the bottle is lifted. Wine is poured from a decanter into glasses. It cannot be stored in a decanter, as it quickly oxidizes.

Strawberry wine: 3 recipes at home

We are all waiting for summer to enjoy the taste and aroma of fresh strawberries. And experienced winemakers, as well as beginners, are waiting for the berry wine season to begin.

They also make liqueur, tincture, liqueur from strawberries.

For most fruit wines, it is strictly forbidden to wash the fruits so as not to wash away the wild yeast, but with strawberries everything is different. If you miss this step, the finished drink will have an unpleasant earthy aftertaste.
Natural yeast for strawberry wine can be replaced with raisins or you can prepare the starter yourself. The berries are not washed for her.
You can't make dry wine from strawberries. This ingredient is suitable for dessert and liqueur types of wine. Since without sugar and water, the berries will not be able to release the required amount of juice.
For fermentation, it is not recommended to use a container in which milk was previously stored.
Before starting cooking, it is advisable to rinse all containers with boiling water and then wipe them dry with a clean towel.

Now you can safely move on directly to the recipes and step-by-step instructions for making homemade wine.

Classic strawberry wine

Ingredients

Strawberries – 3 kg
Granulated sugar – 2 kg
Water – 3 l
Quality raisins – 100 g

Cooking method

Strawberries must be washed very thoroughly, stems and spoiled berries must be removed. Then crush each strawberry with your hands or using a wooden spatula.
Heat the water to 30 degrees, add 1 kg of granulated sugar and mix thoroughly until the granules are completely dissolved.
Pour the prepared berries, unwashed raisins into a container with a wide neck (basin, bucket or enamel pan) and fill with syrup. All ingredients should not exceed 3/4 of the container volume, since during the fermentation process the wort may overflow.
Cover our container with gauze and leave for 5–7 days in a dark place with a temperature of about 18–28 degrees. Several times a day, do not forget to stir the contents of the container with a wooden spatula.
As soon as the active fermentation stage is over, the liquid must be strained, squeezed out the cake, and then filtered.
Fill the glass container 70–75% with the resulting strawberry juice, add 500 g of sugar, mix and install a water seal. Or, the old-fashioned way, we use a medical glove with a small hole in the finger. Leave for 1–2 months in a dark, warm place (18–28 degrees).
After five days of quiet fermentation, add another 250 g of granulated sugar. To do this, drain 200 ml of liquid, dissolve sugar in it and then pour it back into a common container. We install a water seal and after five days we repeat this manipulation again with the remaining granulated sugar.
As soon as fermentation is completely over, the young wine must be drained from the sediment using a dropper tube or any other method convenient for you.
Then we take a sample and, if desired, you can add a sweetener or add strength with vodka or good alcohol.
If you added sugar at the previous stage, then it is better to install the water seal again and let it sit for another ten days.
There should be no empty space between the lid and the drink in the storage container.
Homemade wine should be moved to a room with a temperature of 5–16 degrees and left to stabilize the taste for 3 months. As sediment settles, the drink must be carefully drained and poured into a clean container.
As soon as the strawberry wine stops producing sediment, bottle it and store it for no more than 2 years.

Homemade strawberry wine

Ingredients

Strawberries – 8 kg
Granulated sugar - at the rate of 150 g per 1 kg of berries

Cooking method

Repeat point 1 from the first recipe.
Transfer the prepared berries into a 10 liter bottle and add sugar. Cover the neck with gauze and leave for three days in a warm place.
As soon as the juice sinks to the bottom of the container and the pulp rises up, filter the juice into another container and install a water seal. Leave the drink until fermentation is complete (about 2-3 months).
Then we transfer the container to a cool room and leave it for 1–2 months until the liquid clears completely.
After clarifying the drink, carefully drain it from the sediment and bottle it.
Ready homemade wine must be stored in a cool place.

Fortified strawberry wine

Ingredients

Strawberries – 1 kg
Vodka – 500 ml
Sugar – 1 kg
Water – 500 ml

Cooking method

We follow step 1 from the first recipe.
In a glass fermentation container, mix the prepared berries, sugar and hot water.
We install the plug with the outlet tube and leave it for 5–7 days in a warm, dark place.
As soon as active fermentation ends, you need to squeeze out the pulp using gauze.
Mix the resulting strawberry liquid with vodka. Let it brew for another week in a cool place.
Then we pass the finished fortified wine through a filter and bottle it.
Tasting can begin after the taste has stabilized, after one week.
Store the finished drink in the refrigerator or cellar.

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Strawberry wine

Surely your strawberries are already gone too... Don’t worry, you can make homemade strawberry wine using this recipe at any time of the year from frozen berries. At the very least, use it next year, right? Fragrant, sweet, pleasant and very tasty wine made from fragrant strawberries is a paradise for lovers of liqueurs and other dessert alcoholic drinks.

To make homemade strawberry wine, you only need berries and sugar. The essence of preparing such a drink can be summed up in a nutshell: strawberries are combined with sugar, crushed, fermented, filtered, fermented again under a water seal (under a rubber glove), filtered if desired, bottled, infused if possible, and consumed. I can’t call myself an expert in this matter, but I’ll tell you in detail what and how I personally do to make delicious homemade strawberry wine.

Ingredients:

Cooking step by step:

To make homemade strawberry wine, we need only two ingredients - strawberries and granulated sugar.

The berries for this recipe are suitable for absolutely any condition: small or large, elastic or wrinkled. The main thing is not rotten. We sort out the strawberries and wash them. To do this, we fill a large container with cold water, put the berries in it and let them swim for just a minute - this way the sand will sink to the bottom. Gently mix the strawberries with your hands, then remove and transfer to a colander. It is important not to remove the stems until the berries are clean. Otherwise, the strawberries will absorb a large amount of water and become soggy.

Remove the stems and place clean berries in a container of suitable size. The weight of strawberries (1 kilogram) is indicated in already prepared form.

Cover the berries with granulated sugar - take 500 grams.

Now, using a masher or directly with your hands, mash the berries with sugar until the strawberries release juice. Why not grind everything, for example, with an immersion blender? I will say: when you strain the puree, the homogeneous mass will clog the sieve. As a result, the process will be long and unpleasant. But strain this heterogeneous porridge quickly and easily.

Pour the sweet strawberry mixture into a suitable jar (just wash it thoroughly). I took a three-liter one, since I didn’t have a smaller volume on hand (I would have taken a 2-liter one).

Cover the jar with gauze (3-4 layers) and tighten with an elastic band or thread. This way the strawberries will be able to breathe, and annoying midges and other insects will not get into the jar. We leave the future strawberry wine to ferment in a warm and dark place for 5-7 days.

On the second day, the first signs of fermentation should appear: you will smell the mash and a characteristic hiss. Over the course of a week, we take out the jar every day and vigorously mix the contents with a wooden spoon or spatula. Or you can do it with your hand. This is necessary to prevent the possible appearance of mold.

After a week, the contents of the jar need to be strained, for which we cover a sieve with 2-3 layers of gauze and pour strawberry mash into it. We squeeze the gauze thoroughly with our hands so that as a result, a fairly dry cake remains in it.

This is what strained strawberry juice with sugar looks like – it’s a 1 liter jar.

The next step is to make a water seal or use a rubber glove. We quickly made the water seal ourselves, using a new tube from an IV (you can easily buy it for pennies at any pharmacy). The essence of this device is this: we put a rubber lid on the jar of future wine, in which we make a small hole along the diameter of the tube. We insert a tube into this hole (I additionally covered it with adhesive tape to make it airtight) so that the tube captures air and not liquid. That is, this tube does not go down, but descends literally a centimeter into the jar. We lower the second end of the tube into a second jar of plain water. Thus, during fermentation, all gases will be released into the water.

The structure stood in my nightstand (in a warm and dark place) near my desk for exactly a month. During this time, the future wine fermented well - small bubbles appeared on the surface endlessly, rising from the bottom of the jar. In addition, a layer of cloudy sediment formed in the jar, and the wine itself became more transparent. I didn’t add water to the second jar, I just changed it once.

When the fermentation process stops (every day fewer bubbles appear and eventually they disappear altogether), the strawberry wine can be considered ready. Just don’t let the wine go sour! Using a dropper tube (you will still have some left over), carefully distill the wine into a suitable container - this way no sediment will get into the beautiful bottle. We close the bottle hermetically and put it in a cool place (my wine is still in the refrigerator) for at least another couple of weeks (preferably a couple of months). During this time, the wine will ripen even more, become tastier and more aromatic.

I won’t tell you exactly the degrees, but homemade strawberry wine turns out to be decently sweet, very tasty and rich. It was simply created for girls' get-togethers. Cook for your health and bon appetit, friends!

Strawberry wine: best recipes

Strawberry wine is a fabulous scarlet-colored alcoholic nectar with a bright taste of summer berries, a rich strawberry aroma and a sweet, delicate aftertaste.

Story. Europeans appreciated the taste of strawberries in the 15th century. A little later, an incomparable strawberry wine appeared. His first recipe dates back to 1745. But the British, who created such a wonderful drink, did not appreciate its taste at all. It then consisted of berry juice (5 parts), brown sugar (1 part) and white rum (2 parts). In general, it’s delicious, but undeservedly offended by the inhabitants of Foggy Albion.

With each passing century, the popularity of strawberry alcohol is only growing. But meeting him in a store is a rare stroke of luck. At best, you will find liqueur, and this is a slightly different drink. And homemade wines are not comparable to store-bought ones.

Note!

When preparing strawberry wine, there are some points that must be taken into account.

Berries, unlike other fruit and berry wine recipes, need to be washed, and cleanly, otherwise you will be guaranteed an earthy taste. Wild yeast from berries can completely replace unwashed (but clean) raisins or all kinds of starters (for example, on rice or raisins).
When mashing berries, do not use a blender or meat grinder - crushing the seeds will add bitterness and cloudiness to the alcohol. Therefore, it is best to mash the berries with your hands, or, in extreme cases, with a silicone masher.
All utensils used in the preparation and storage of the drink must be sterilized, or at least scalded with boiling water and dried. It would be good if they were glass or enamel containers.
If mold begins to form on the wort during the fermentation process, try pasteurizing it (treatment at a temperature of 65°C for 10-15 minutes). In order for fermentation to continue after this, you will need to additionally add wine yeast to the wort (according to the instructions).
Wine is not prepared quickly, so if you are in a hurry, it is better to prepare a liqueur or liqueur from the berries.
It is better not to make homemade strawberry wine completely dry (no sugar at all) - it will most likely just turn moldy, but with a small amount of sugar it is quite possible.
The finished wine is served by pouring it from a bottle into a decanter, but it is not stored in the decanter - you need to drink it all. They drink it from glasses or glasses; snacks are either not served at all, or light ones, including desserts.
Created at home, this wine can be used in the preparation of desserts or cocktails.
If you wish, you can combine strawberries with other berries and make Assorted wine. In this case, the first recipe is used as an example of cooking technology.

Strawberry wine “Homemade”

According to this recipe, you can make wine from strawberries without water, just increase the number of berries used by 3 times (to get more juice).

In addition, when adjusting the taste of the wine at the last stage, along with additional sugar, you can add vanillin (from 1 teaspoon to 1 tablespoon) and lemon zest (30-50 grams, followed by filtration after 5-7 days). The addition of other spices is not particularly recommended, so as not to drown out the pristine strawberry taste and aroma.

strawberries – 3 kilos
granulated sugar – 2 kilos
water (bottled) – 3 liters

You need to prepare it like this:

Heat the water to 30°C (or cool it if you used boiling water), dissolve half the sugar (1 kilogram) in it.
Transfer the strawberry puree to a bowl where the wine will ferment. This can be a 10 liter bottle or jar. Pour sweet water here and add raisins. Make sure that the volume of strawberry mass in the bottle does not exceed ¾.
Tie the neck of the bottle with a piece of gauze and leave the wort in a dark and warm room for about a week (maybe five days). The wort needs to be stirred several times a day. The first signs of fermentation should appear within a day at the latest.
After the allotted time has passed, filter the liquid and squeeze out the pulp.
Pour the future wine into a new bottle and dissolve another 0.5 kg of granulated sugar in it. Next, a water seal is installed on the neck of the bottle or a pharmacy glove is put on with a puncture in one of its fingers. Send the bottle to the same place where the previous one was.
After 5 days, pour a glass of wort from the bottle and dissolve 250 g in it. granulated sugar and pour back into the bottle. Return the water seal to its original place. After another 5 days, repeat the action by adding sugar again.
Now you need to wait for the end of fermentation. This usually happens after 1-2 months. If the wine still ferments after two months, pour it into a clean bottle, leaving the sediment at the bottom of the previous fermentation container untouched, and allow fermentation to complete.
Pour the finished strawberry wine into a new container, adjust the sweetness by adding more sugar if desired. Pasteurizing wine at 65°C for 20 minutes will help prevent new fermentation and extend the shelf life of the drink (usually bottles of the drink are kept in hot water without heating it above the specified temperature), or strong alcohol - vodka, rum or diluted alcohol. Its percentage in wine should not exceed 2-15% (not to be confused with the strength of the wine). If you don’t want to add alcohol, but you did add sugar, you will have to keep the drink under a water seal for another 10 days.
Pour the “corrected” wine into sterile large jars to the very top, seal and store cool. Next, the strawberry wine should ripen for 2-3 months, this will improve its taste. In this case, every month it must be filtered with sterile gauze, separating it from the sediment.
You can try the drink when there is no more sediment at all. Now it can be poured into wine bottles and sealed. It is stored for approximately 2 years.

Strawberry wine “Semisweet”

This is a very risky recipe due to the likelihood of poor fermentation (in the absence of sugar) and microbial contamination (in the case of using unsterile items and utensils), but its result is usually striking in its taste, freshness and lightness.

strawberries – 6 kilos
granulated sugar – 100 grams (for each liter of juice)
raisins (unwashed, dark) – 100 grams

You need to prepare it like this:

Sort the berries, sort the bad ones (even partially) separately, wash them and turn them into a puree.
Transfer the strawberry puree to a bowl where the wine will ferment. Add raisins here. Make sure that the volume of strawberry mass in the bottle does not exceed ¾.
Tie a piece of gauze around the neck of the bottle and leave the wort in a dark and warm room for about 2 weeks. Stir the wort no more than 1-2 times.
After 14 days, drain the juice, collect and squeeze the pulp, mix the resulting juices and pour them into a container with a water seal.
After 10 days, filter the juice again, and put the wort again under a water seal for quiet fermentation. This period takes from a month to three, and every 10 days we repeat the wort filtration procedure. To the “removal from sediment” procedure we now add the “sweetening” procedure. That is, every 10 days, in addition to pouring the wine into a new container, we add granulated sugar to it. You need to add all the sugar in 3 doses.
After a month, the wine will slightly change color, first becoming red, and later the color of cognac. When removing it from the sediment in the second month, you can pour it in a stream from a certain height. This will “aerate” the drink.
After 2-3 months the wine will be completely clear and ready. If desired, you can sweeten it slightly or “fix” it with strong alcohol (2-15% of the volume of the entire drink).

After bottling, try to age the wine for another six months or at least a quarter, then it will become simply luxurious.

We are all waiting for summer to enjoy the taste and aroma of fresh strawberries. And experienced winemakers, as well as beginners, are waiting for the berry wine season to begin.

For most fruit wines, it is strictly forbidden to wash the fruits so as not to wash away the wild yeast, but with strawberries everything is different. If you miss this step, the finished drink will have an unpleasant earthy aftertaste.
Natural yeast for strawberry wine can be replaced with raisins or you can prepare the starter yourself. The berries are not washed for her.
You can't make dry wine from strawberries. This ingredient is suitable for dessert and liqueur types of wine. Since without sugar and water, the berries will not be able to release the required amount of juice.
For fermentation, it is not recommended to use a container in which milk was previously stored.
Before starting cooking, it is advisable to rinse all containers with boiling water and then wipe them dry with a clean towel.

Now you can safely move on directly to the recipes and step-by-step instructions for making homemade wine.

Classic strawberry wine

Ingredients

Strawberries – 3 kg
Granulated sugar – 2 kg
Water – 3 l
Quality raisins – 100 g

Cooking method

Strawberries must be washed very thoroughly, stems and spoiled berries must be removed. Then crush each strawberry with your hands or using a wooden spatula.
Heat the water to 30 degrees, add 1 kg of granulated sugar and mix thoroughly until the granules are completely dissolved.
Pour the prepared berries, unwashed raisins into a container with a wide neck (basin, bucket or enamel pan) and fill with syrup. All ingredients should not exceed 3/4 of the container volume, since during the fermentation process the wort may overflow.
Cover our container with gauze and leave for 5–7 days in a dark place with a temperature of about 18–28 degrees. Several times a day, do not forget to stir the contents of the container with a wooden spatula.
As soon as the active fermentation stage is over, the liquid must be strained, squeezed out the cake, and then filtered.
Fill the glass container 70–75% with the resulting strawberry juice, add 500 g of sugar, mix and install a water seal. Or, the old-fashioned way, we use a medical glove with a small hole in the finger. Leave for 1–2 months in a dark, warm place (18–28 degrees).
After five days of quiet fermentation, add another 250 g of granulated sugar. To do this, drain 200 ml of liquid, dissolve sugar in it and then pour it back into a common container. We install a water seal and after five days we repeat this manipulation again with the remaining granulated sugar.
As soon as fermentation is completely over, the young wine must be drained from the sediment using a dropper tube or any other method convenient for you.
Then we take a sample and, if desired, you can add a sweetener or add strength with vodka or good alcohol.
If you added sugar at the previous stage, then it is better to install the water seal again and let it sit for another ten days.
There should be no empty space between the lid and the drink in the storage container.
Homemade wine should be moved to a room with a temperature of 5–16 degrees and left to stabilize the taste for 3 months. As sediment settles, the drink must be carefully drained and poured into a clean container.
As soon as the strawberry wine stops producing sediment, bottle it and store it for no more than 2 years.