Strawberry wine. The best strawberry wine at home

Homemade strawberry wine will take its rightful place in the home bar. The amazing bright aroma and noble rich taste of each type of drink will be appreciated by true connoisseurs of the best alcohol.

How to make wine from strawberries?

You can make wine from strawberries at home both from fresh berries and from substandard ones that have already fermented. Compote or jam is also suitable as a raw material.

Unlike most berries used in making wine, strawberries should be washed to avoid an earthy taste in the finished drink.
For high-quality fermentation, wine yeast or raisins are added to the mashed berries.
The must is left warm for a week, after which it is filtered from the pulp.
The resulting juice is supplemented with sugar and placed for fermentation under a water seal or glove.
At the end of the fermentation process, home-made strawberry wine is drained from the sediment, bottled, sent to a cool place for aging for at least 2-3 months.

Homemade strawberry wine - a simple recipe

The fastest strawberry wine with a natural composition and decent quality can be prepared using a simple and affordable home technology. To activate and accelerate fermentation, raisins are added, however, if there is nowhere to hurry, you can do without it. When choosing a fermentation tank, you should stop at glassware in volume at least a third more than the available raw materials.

Ingredients:

strawberries - 6 kg;
sugar - 4 kg;
water - 6 l;
raisins - 200 g.

Cooking

Strawberries are crushed with hands or a pusher.
The water is heated to 30 degrees, half of the sugar is dissolved in it, the syrup is poured over the berries.
Pour raisins, cover the container with gauze, leave for a week, stirring the mass with your hands every day.
The wort is filtered, half of the remaining sugar is added, and placed under a water seal.
After 5 days, the rest of the sugar is mixed into the juice and the mixture is left until the end of the fermentation process.
The young strawberry wine is drained from the sediment, bottled, placed in the cold for 2-3 months.

Strawberry wine with yeast

You can make fragrant strawberry from any strawberry, without fear that the mass will not ferment, with wine yeast. To be sure of the result, yeast top dressing and pectin enzyme are added. Often, at the initial stage, sodium bisulfate is mixed with the berry mass in order to suppress the action of pathogenic fungi.

Ingredients:

strawberries - 6 kg;
sugar - 3 kg;
top dressing for yeast - 2.5 teaspoons;
pectin enzyme, sodium bisulfate.

Cooking

The berries are kneaded, mixed with pectin enzyme and sodium bisulfate according to the instructions, left for a day.
Add water to a volume of 10 liters, stir in sugar, yeast with top dressing, leave the wort under gauze for a week.
Filter the mass, place the juice under a water seal.
At the end of the fermentation process, strawberry yeast wine is bottled.

Homemade strawberry wine - a rustic recipe

It will be possible to make homemade wine from strawberries without yeast and raisins according to a rustic sourdough recipe. The latter is stored for no more than 10 days, so it must be prepared immediately before preparing the drink, 3-4 days in advance. Raw materials will be clean, but unwashed berries without sand and particles of earth.

Ingredients:

strawberries - 3 kg and 2 cups;
water - 3 liters and 1 glass;
granulated sugar - 1.2 kg and 0.5 cups.

Cooking

2 cups of unwashed strawberries are kneaded with hands, mixed with a glass of water, 0.5 cups of sugar, shaken, left for 3-4 days.
When the strawberry starter for wine is ready, mix it with crushed berries and water, in which sugar is dissolved.
After 5 days, the must is filtered.
The juice is placed under a water seal for 40-50 days.
Homemade wine from strawberries is drained from the sediment, bottled, kept for 2 months in the cold.

Strawberry wine with vodka

Quick strawberry wine can be prepared on vodka. However, it should be remembered that such a workpiece should be stored in a refrigerator or cold cellar. The quality of such a wine will depend on the freshness and purity of the berries and, no doubt, on the choice of alcohol, which should be of high purity without off-flavours.

Ingredients:

strawberries - 1 kg;
water and vodka - 0.5 l each;
sugar - 1 kg.

Cooking

Strawberries are washed, peeled, dried and crushed.
The berry mass is mixed with sugar and hot water, left warm for 5 days.
The mass is filtered, filtered, mixed with vodka, allowed to stand in the cold for 5-7 days.

How to make strawberry wine without water?

Strawberry wine without water turns out to be as rich in taste and aromatic as possible. This method is suitable only in the presence of juicy fresh berries. The amount of sugar used will depend on the initial sweetness of the strawberries and the desired final flavor and strength of the strawberry drink.

Ingredients:

strawberries - 10 kg;
sugar - 1-1.5 kg.

Cooking

Strawberries are kneaded with sugar by hand, left for 3 days.
Strain the must from the pulp.
The juice is poured into a bottle, on which a water seal is installed.
Leave the blank for fermentation for 30-50 days.
The young strawberry wine is drained from the sediment, bottled and placed in the cold for 2 months.

Wine made from fermented strawberries

If the collected strawberries have fermented, do not throw them away. From such raw materials, high-quality and tasty fragrant wine will be obtained if it is supplemented with a syrup of water and sugar. Since the fermentation process has already been started by berries, it is not necessary to add yeast, raisins or wine sourdough in this case.

Ingredients:

fermented strawberries - 3 kg;
water - 3 l;
sugar - 2 kg.

Cooking

Sugar is dissolved in warm water, poured over the berries, kneading them with your hands.
After 7 days, the wort is filtered or the juice is drained using a tube.
The resulting base is placed under a water seal.
After clarification of the drink, it is removed from the sediment.
Young homemade strawberry wine is bottled, corked and placed for aging for 2 months.

Wine from strawberry compote

You can get homemade strawberry wine not only from substandard or high-quality berries, but also from sour compote. In this case, rice grains will act as a catalyst for the fermentation process, and honey will become a sweetener, which must be completely dissolved in a liquid strawberry base.

Ingredients:

fermented strawberry compote - 3 l;
honey - 300 g;
rice - 1 teaspoon.

Cooking

In a fermentation tank, sour compote is mixed with honey and rice.
A rubber glove with a pierced finger is put on the vessel or a water seal is installed.
After the completion of the fermentation process, young wine is bottled, corked and placed for aging for 3 months.

Sparkling strawberry wine

With the taste of strawberries will decorate any feast. The process of its preparation is complex and time-consuming, but the result fully pays for all the time and labor costs. To pour the drink, you will need dark champagne bottles, corks and wire for bandaging them. Storage temperature should not exceed 10 degrees.

Ingredients:

strawberry juice - 3 l;
water - 1.5 l;
sugar - 3 kg;
raisins and sugar in bottles.

Cooking

Strawberry juice is mixed with sugar and water, left for a day or more before fermentation begins.
A water seal is installed on the container with the wort and the workpiece is left for 30-40 days until the end of fermentation.
The wine is drained from the sediment, bottled.
3 raisins and a teaspoon of sugar are added to each, corked, fixed with wire.
The containers are placed indoors at a temperature of 12 degrees for 2 weeks at an angle with their necks down, rotating daily.
Champagne is disgorged, during which the sediment collected under the cork is poured out, wine or liquor is added to the full volume.
The bottles are corked again and stored indoors at a temperature not exceeding 10 degrees.

Wine made from strawberry jam

From strawberries can be made from strawberry jam. Depending on the degree of sweetness of the workpiece, you may need an additive in the form of sugar or honey in the amount of 10-100 g per liter of liquid. A sign of the end of fermentation will be not only a deflated glove, but also the transparency of the drink with sediment at the bottom.

Strawberries are delicious and fragrant berries. Many preparations are prepared from strawberries - compote, jam, jam. Homemade strawberry wine is also homemade, which guests will like not only as an alcoholic drink, but also as an additive to various desserts and pastries. Strawberry wine has a wonderful aroma and delicate taste. A beautiful shade of wine looks so appetizing, hardly anyone will refuse to try it.

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Subtleties of preparation:

In the preparation of strawberry wine, there are some nuances that must be observed:

Wash strawberries thoroughly before cooking. If this nuance is not observed, then the wine will have a taste of the earth, which will greatly spoil it.
Wild yeast can be substituted for raisins, they don't need to be washed but should be clean. So are rice sourdough.
Strawberries should be disassembled by hand, without using a blender, meat grinder. Crushed pits will make the wine cloudy and bitter.
All containers that are used in the process of making wine, as well as its storage, must be well styled. In extreme cases, all dishes should be scalded with boiling water and dried.
It is better to use glass or enamelware.
It happens that mold forms on the wort during the fermentation process, in this case, it is necessary to pasteurize. The process is simple - you need to treat with a temperature of 65C for about 15 minutes. After pasteurization, it is necessary to ensure further fermentation. To do this, add wine yeast to the wort.
The preparation of strawberry wine is not a quick process, so if you have limited time, it is better to prepare a liqueur or liquor. Be sure to add a little sugar so that it does not turn out dry. Dry wine is prone to mold.
Homemade wine is served in a carafe, but it cannot be stored in it, so it is better to drink it to the end. Use it from glasses or glasses. Light desserts are suitable for wine. Homemade strawberry wine will be a great ingredient in desserts and cocktails.
Those who like to experiment can combine strawberries with other berries and cook "assorted".

This is a very simple recipe and any housewife can cook it. Wine can be made without water, but for this you need to add more strawberries (three times) to get more juice. You can play with taste and at the last stage of cooking, add vanillin along with sugar (no more than 1 tablespoon). Lemon will also be perfectly combined with strawberry flavor - add no more than 50 grams of lemon zest (filtering will be necessary after a week). You should not experiment with other spices, so as not to drown out the aromatic taste of strawberries.

For cooking we need:

3 kg strawberries,
2 kg sugar
3 liters of bottled water,
100 gr unwashed dark raisins.

Cooking process:

Strawberries should be well sorted, washed. Set the bad berries aside.
Use your hands or a silicone mortar to puree the berries.
Next, heat or cool the water to 30C, dissolve 1 kg of granulated sugar in it.
In a clean container, at least 10 liters, where the wine will ferment, we shift the strawberries.
Pour sweet water there and add raisins. The volume of strawberry mass should not exceed 3/4.
We cover the neck of the container with gauze and remove the must in a warm and dark room. Let the must sit for 5-7 days.
Do not forget about the wort, you need to mix it several times a day. In a day there will be the first result - signs of fermentation will appear.
After 7 days, it is necessary to filter the liquid, squeeze the pulp. Pour the resulting liquid into a new clean container, add 0.5 kg of sugar, mix gently.
A water seal is installed on the neck of the container, if it is not there, then you can use a rubber glove and pierce it in one place to allow air to pass through. We remove the bottle in a warm and dark place for 5 days.
After this time, you will need to pour a glass of wort and dissolve 250 grams of sugar in it and pour it into a bottle. We put a water seal or a glove on the container again. Do the same thing 5 days later.
Fermentation will end in 1-2 months. If, after the time has elapsed, the wine is still fermenting, then it is necessary to pour it into a clean bottle, but do it carefully so that the sediment does not overflow. After that, wait a little more time, let the fermentation process end.
The wine is ready, so it should be poured into a new dish, if necessary, add a little more sugar.

To prevent the fermentation process and extend the shelf life of the strawberry drink, pasteurization is necessary. It is carried out at 65C for 20 minutes or using strong alcohol - rum, vodka, alcohol (diluted). The percentage of strong alcohol in wine should not be more than 15%. In the event that sugar is added, then the wine needs another 10 days to stand under a water seal.

Fully finished wine is poured into sterile jars and tightly closed. Stored in a cool place. To improve the taste, the wine should ripen for 2-3 months. It must be filtered with gauze, thereby separating the wine from the sediment. When the sediment completely disappears, the wine is poured into wine bottles and corked. Such wine is stored no more than 2 years.

Ingredients:

strawberries - 1 kg;
granulated sugar - 1 kg;
vodka (high quality) - 500 ml;
pure water - 500 ml.

Cooking method:

Before you start cooking, strawberries should be sorted out, leaves and sepals removed. The berries must be thoroughly washed in clean water.
Then transfer it to a convenient container and knead with your hands to a puree state.
Add hot water and granulated sugar to the strawberry mass. Pour the resulting liquid into a clean bottle.
Close with a stopper with a drain tube. We remove the container in a warm dark place for 5-7 days.
After the time has passed, we filter the contents of the bottle through cheesecloth and pour into a clean container. Pour in vodka of exceptionally good quality.
Then shake well and insist another week. After 7 days, we filter the wine and pour it into bottles, which must be tightly closed.

Wine is stored in a cool place. After a week you can taste the wine.

Wine prepared according to this recipe will amaze anyone with its fresh and light taste.

Prepare the following food list:

strawberries - 6 kg,
sugar - 600 gr,
not washed dark raisins - 100 gr.

Cooking like this:

Strawberries should be sorted out, washed and disassembled by hand until puree is obtained. We do not put bad berries.
We shift the strawberry puree into a container where the wine will ferment. We also add raisins. The volume of strawberry mass should not exceed 3/4 capacity.
The neck of the container must be tied with gauze and the container should be placed in a dark, warm room for 2 weeks. For all the time the wort should be stirred 1-2 times.
After 14 days, drain the juice, squeeze the pulp. The resulting liquid is poured into a container with a water seal.
After 10 days, it is necessary to filter the contents of the bottle, and again put it under a water seal for fermentation. Within 1-3 months, every 10 days we repeat this procedure with filtration.
To the “removal from the sediment” procedure, we now add the “sweetening” procedure. That is, every 10 days you need to add sugar. All sugar must be added in 3 doses.
After a month, the color of the wine will first turn red, and then the color of cognac.
In the second month, when removing the wine from the sediment, it is better to pour it in a thin stream from a small height.

After 2-3 months the wine will be completely transparent. If desired, you can slightly sweeten it or “fix” it with strong alcohol (2-15% of the volume of the entire drink).

Wine loves aging, so after bottling, it needs to stand in a cool place for 3-6 months. The taste of wine will become even more luxurious over time. The bottles are stored in a horizontal position so that the cork does not dry out. In this position, air will not enter the bottle.

The optimum storage temperature is +8 degrees.

Before use, the bottle of wine is kept in the same position in which it was stored. Then gently pour into a decanter in a small stream. Wine is not stored in a decanter, as it quickly oxidizes. Served in glasses or shot glasses.

Strawberries have been grown in Europe since the 15th century. For several centuries, it has become one of the favorite berries of summer residents, which is eaten raw, jam and compotes are made. I will tell you how to make strawberry wine at home according to 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 away, so you can’t do without adding water and sugar. Another important point is that if for most fruit wines the fruits are not washed so that natural yeast remains on the skin, then the strawberries must be washed, otherwise an unpleasant earthy aftertaste will appear in the wine. For normal fermentation, add raisins.

Before working with berries, all containers should be washed with boiling water and wiped dry with a clean cloth. I do not advise using vessels 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 to a shine), then mash 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, a plastic bowl or a bucket. Add sugar syrup. I also advise you to throw 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 the wort may overflow during fermentation.

4. Bandage the neck with gauze or cover to protect against flies, put 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 mix the must 2-3 times a day with a wooden stick or a clean hand, knocking down the pulp from the surface and drowning the pulp in the juice - the floating layer of pulp.

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

5. Filter the juice through gauze, squeeze the cake well (not used further).

6. Pour pure juice into a fermentation tank, add 500 grams of sugar, mix. There should be at least 25% free space 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 your finger (pierce with a needle).

Strawberry wine under the factory water seal

Wine under the glove, note the abundant layer of foam

7. Move the container to a dark warm (18-28°C) place. After 5 days, add 250 grams of sugar. To do this, drain separately 200 ml of must, dilute sugar in it, then add the resulting syrup to 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 bubbling, sediment will appear at the bottom of the tank, the must will brighten.

Attention! If fermentation lasts longer than 50 days, so that bitterness does not appear, the wine must be carefully drained from the sediment and again put 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. Fortification makes the taste tougher, and the smell is not so refined, but contributes to the preservation of the wine.

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

9. Move the wine to a cellar or refrigerator with 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.

Finished strawberry wine after 3 months of aging

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

The result is homemade strawberry wine with a strength of 10-12%. When stored in a refrigerator or cellar, the shelf life is up to 2 years. Yield - 60-70% of the initial volume of the wort.

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

Ingredients:

strawberries - 3 kg;
sugar - 2 kg;
water - 3 liters;
raisins - 100 grams (optional).

strawberry wine recipe

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

Fill the container no more than ¾ of the volume, otherwise the wort may overflow during fermentation.

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

5. Filter the juice through gauze, squeeze the cake well (not used further).

6. Pour pure juice into a fermentation tank, add 500 grams of sugar, mix. There should be at least 25% free space 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 your finger (pierce with a needle).

8. After 30-60 days, fermentation will end: the water seal will stop bubbling, sediment will appear at the bottom of the tank, the must will brighten.

Attention! If fermentation lasts longer than 50 days, so that bitterness does not appear, the wine must be carefully drained from the sediment and again put under a water seal to ferment.

Finished strawberry wine after 3 months of aging

This wine can be made using sourdough or raisins instead. The result will be identical, the taste cannot be distinguished from one another.

Ingredients (for sourdough raisin wine)

5 kg of strawberries;
5 liters of water;
10 cups of sugar (200-gram waist-high glass);
1 cup raisins.

Cooking process step by step

Sort the berries, removing those containing even a hint of mold.
Rinse thoroughly, but gently, drain.
Remove large mechanical particles and sepals.
With a simple wooden crush, scalded with boiling water, or with cleanly washed hands, grind the berry into a puree.
Dissolve sugar in the stated amount of water and pour the syrup into the pulp. Add raisins. Leaving 1/3 of the empty volume of the bottle above the wort, put it in a dark, warm place (with a temperature of 21-24 ° C).
Put a water seal on the bottle.
After 4-5 days, after the start of active fermentation of the must, squeeze out the pulp (without throwing it away, it can still come in handy later!).
Re-install the water seal, and send the wine for fermentation, this time in a cool place, with a temperature of 8-12 ° C. The fact is that keeping the heat high will turn the wine into vinegar. It will be impossible to save such a drink.
After about a month, when the drink has cleared and the yeast waste has settled to the bottom, your delicious homemade strawberry wine is almost ready.
For final readiness, carefully drain the wine without sediment into bottles, put it in a cool dark place (cellar) for ripening, where it will stand for another month. During this time, another sediment forms at the bottom, draining from which the wine can be consumed.

The lower the temperature of wine storage in the cellar or in the lower section of the refrigerator, the more readily it gives out a sediment from which it must be periodically drained.

The main thing is not to overcool the wine - the border of the thermometer column should not fall below +5°C. (+4 degrees is not yet freezing, but already a change in the crystal lattice of water). Evidence of the complete readiness of the wine will be the formation in a half-liter bottle of no more than 1 mm of sediment in 2-3 weeks.

Depending on the sugar content, we get dry, semi-dry or semi-sweet wine. But you can also get a delicious dessert, that is, sweet. For this, the pulp squeezed out at the stage of initial fermentation is useful.

Waste-free technology for making dessert wine from pulp

This method of making wine is the simplest of all - no actions are required to select and wash the berries, the pulp is used after detaching it from the juice. Thus, considerable savings are achieved from the fact that you do not have to buy an expensive berry.

Recipe:

The resulting pulp is poured with an equal volume (1: 1) of sugar syrup with 30% sugar content. That is, if you have 1 kg of pulp, then 1.8-2 liters of water will require 300 grams of sugar. For two kilograms - 600 grams of sugar, etc.
Mix the syrup evenly and for a long time, until the parts are completely connected, mix with the pulp, then put in a warm, 21-24 degrees, dark room. Intensive fermentation of the wort will begin.
After three days, the wort will separate into the spent pulp that has surfaced and the viscous juice. Pour the juice (do not squeeze the pulp anymore!), Then put a water seal on the bottle with it, pour it into bottles in a month and place them in a cool place. That is, perform the same actions as in the recipe above.

Fortified strawberry dessert wine

Although the more correct name for such a drink is liqueur. It is made from the same ingredients as strawberry wines, but with the addition of a strong alcoholic drink - well-purified moonshine or vodka.

Recipe:

1 kg of strawberries;
1 kg of granulated sugar;
500 ml hot (40-50⁰С) water;
500 ml of vodka or 40% purified moonshine.

Cooking technology. Step by step recipe:

Wrinkled, damaged fruits can also be used to make wine. Clean them from rotten ones, sort them out, mash them into a puree.
Pour the resulting mass with sugar and pour boiled and cooled to 50 ° C water. Stir and pour into a suitable glass bottle with a margin of at least 1/3 of the volume above the wort.
Put in a warm dark place for 5 days, be sure to use a water seal.
After this time, after separating the must into pulp and juice, squeeze the pulp through cheesecloth into juice, add vodka to the product, mix well.
Insist for another 7 days in a cool place, then filter (or drain very carefully from the sediment), and can be bottled, placed in the cellar or in the refrigerator section of the refrigerator.
After another week, the drink can be consumed.

The strength of such a drink, or the alcohol content in it, is about 20%. Do not confuse the concepts of "tincture" and "pouring". For the usual strength of the first - from 30% alcohol and above.

The main thing is that the tincture implies a very small amount of the product (in our case, these are berries) on which the drink is infused, usually 3-4% of the volume. And "berry tincture" is a linguistic and gastronomic nonsense. Rather, it will be the already mentioned liquor or even liquor.

Thematic video on the manufacture of one of the liqueur options:

Classic recipe without water

The hardest part when dealing with strawberries is getting the juice. Due to the many strands of fiber penetrating the fruit, it can only be squeezed out of the fruit either on high-tech presses or using a fermentation process. But on the other hand, such a wine turns out to be as tasty and fragrant as possible - after all, water is not included in the original ingredients at all! But you also need a lot of strawberries, and you need to approach the selection of raw materials for wine production more carefully.

Compound:

4 kg of strawberries;
1.2 kg of sugar.

Cooking recipe step by step:

Sort the berry, separate the sepals from it, carefully rinse in several waters, put it in a colander and dry
With clean hands or a wooden crush scalded with boiling water, mash the berries with sugar.
Transfer the berry puree using a funnel with a wide spout into a pre-sterilized bottle. The use of a water seal is a must!
After 5-7 days, the berry mass will exfoliate: the pulp saturated with gases floats up, and the juice extracted from it sinks down.
Drain the juice into a separate container. It is best to do this by placing the bottle on a raised platform and, having pierced a layer of pulp with a hose, drain the pure juice into a separate container using suction. Then it is already possible to shake out the pulp from the fermentation bottle and combine the pomace from it with the juice. The extraction must be done through several layers of gauze.
Rinse the bottle thoroughly, pour the juice with the pomace from the pulp into it. Put the water seal in place.
Keep young wine in a cool dark place for at least three weeks.
Strain, bottle, refrigerate, and after a week the wine can be consumed.

Dry strawberry wine cannot be made using this technology - it will not give an excess of sugar. Although, if you set yourself the task of making dry strawberry wine, then the line between fermenting must turning into vinegar or turning it into a drink with a low sugar content is very thin, you can not always catch it, so it’s better not to risk it!

Dessert and semi-sweet will come out great!

Thematic video on YouTube:

If all the technological methods were performed flawlessly by you, strawberry wine felt the warmth of your hands throughout its production, you were lucky with the berry, with its sugar content and juiciness, then every time a heavy bright scarlet wave of strawberry wine you made with your own hands splashes into a glass - its aroma will vividly remind you of the taste and smell of the past summer.

It remains only to choose the right snack for the drink, the article about will help you with this, it also says the better not to eat wine.

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