| Recipe info |
Category:
Alcohol
Rating:
5.00
Contributor:
n/a
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STRAWBERRY FIELDS WINE
1.4 kilograms (3 lbs) ripe strawberries
450 grams (1 lb) ripe bananas
450 grams (1 lb) raisins, chopped
15 grams (1/2 oz) citric acid
1 teaspoon Pectozyme
1 Campden tablet
Madeira yeast
1.4 kilograms (3 lbs) demerara sugar
Clean and hull the strawberries and wash thoroughly under cold running water. Peel the bananas and chop coarsely. Heat 4 litres (7 pints) water to boiling point in a preserving pan. Put all the fruit including the raisins in the prepared mashing vessel and mash well together. Pour the hot water over the fruit, cover and allow to cool to 18°C (65°F). Then quickly stir in the citric acid, Pectozyme and Campden tablet. Cover the vessel. Leave for 24 hours. Quickly, stir in the activated yeast (see manufacturer's instructions for quantity and method of use). No nutrient tablet is necessary in this recipe. Re-cover the vessel and leave in a warm place (18-24°C or 65-75°F) for 6 days. During this time, stir once a day to make sure the fruit is kept moist.
Using a fine sieve, strain off the liquid into a clean, sterile container. Put the fruit pulp into a linen bag. Seal the bag and squeeze out as much juice as possible into the strained liquid. Stir in the sugar. Quickly siphon into a fermentation vessel, filling to within 2.5 centimetres (1 in.) of the cork. Ferment in a warm, dark place (18-24°C or 65-75°F) under an airlock. This will take about 4 weeks. When a deep layer of sediment has formed on the bottom of the vessel, rack until clear. Store the wine in a dark place for 6 months, then bottle. Leave for 2 years before drinking.
Makes 4.5 litres (1 gal) |
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