Strawberry wine

Step-by-step cooking

1. Step 1:

   

   Strawberries for wine must be selected any ripe, but not necessarily dried or rotten.

2. Step 2:

   

   Then, without washing and without cleaning the cuttings-tails, mash all the berries with your hands so as not to knead the bones - into a suitable fermentation dish. Close the dishes tightly with a lid from the penetration of uninvited guests and leave them alone for 3-4 days at a temperature of 18-23 degrees. After the first 3-4 days, it will be necessary to disturb the wort for about two weeks, stirring it from bottom to top several times, once every 2-3 days.

3. Step 3:

   

   Before removing the pulp from the wort, it is necessary to stand it alone for a day. Under the pressure of carbon dioxide, part of the wort will rise to the surface.

4. Step 4:

   

   It must be removed in a fine sieve or canvas bag and left for several hours over an empty container so that the juice remaining in the pulp comes off.

5. Step 5:

   

   Drain all the juice into a suitable volume jar.

6. Step 6:

   

   Put for further fermentation under a water seal for 8-10 days.

7. Step 7:

   

   After this time, remove the hydraulic seal and take out the raised pulp, squeeze it out slightly.

8. Step 8:

   

   Strain the future wine from the remaining pulp through a sieve.

10. Step 9:

    

    Squeeze lightly and pour it back into the jar under the water seal for 8-10 days.

11. Step 10:

    

    During this time, an impressive precipitate will fall out in a jar of wine.

12. Step 11:

    

    It is necessary to drain the wine with a long elastic tube carefully, without catching the sediment. And again under the water lock! But already a few days longer than the previous period. Moreover, this must be done with each subsequent filtration process. Keep a diary so as not to forget, especially if you have several different wines!

13. Step 12:

    

    Over time, the wine will begin to change color - this is a normal process.

14. Step 13:

    

    So it's time to start the process of airing it - for this, during the next filtration, you need to hold the tube with the outgoing jet about 5 cm above the jar so that the wine jet is saturated with oxygen.

15. Step 14:

    

    It's also time to take a sample of the wine and if your own sugar is not enough, the wine is sour, add a third or a fourth of the sugar. To do this, separate a little wine, dissolve sugar in it.

16. Step 15:

    

    Pour the wine sweetened part of the wine back into the jar. The rest of the sugar should be added in parts during the following filtration and ventilation.

17. Step 16:

    

    Filtration with ventilation continue until the wine becomes transparent and the sediment or plaque ceases to fall out. The whole process is long, from two months or longer, depending on the conditions and characteristics of the fermentation process. The finished wine should be bottled, but not clogged - strawberry wine has the property of fermenting. Store in a dark, cool place. Enjoy the aroma and taste!