How To Make Strawberry Wine | 1 gal
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- Опубликовано: 24 июн 2023
- How To Make Strawberry Wine
#homebrew #strawberrywine #howtomakewine
My mission for this channel is to teach individuals fun and useful skills and to empower others to become more self sufficient and sustainable. I hope you enjoy!
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1 gal Wine Making Kit | Home Brew Ohio:
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Star San Sanitizer
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Air Locks
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1 gal Glass Carboy with Air Lock
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Wine Yeast
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Ingredients:
-3.5lbs Strawberries
-4 Cups sugar
-1/2 tsp Pectic Enzyme
-1/2 tsp Yeast Energizer
-1 tsp Acid Blend
-1/4 tsp Wine Tannin
-6 Pints Water
-1/4 tsp Wine Yeast
Method:
1.Sanitize all equipment for each step!
2.Create the Must
-Add sugar, wine additives, Strawberries and Water to your brewing bucket.
-The next day record Specific Gravity and add your Wine Yeast
-Store in a cool dark place while it ferments.
3.In 3-5 days, rack into a clean Carboy
-Check and record specific gravity.
-Store in a cool dark place while it ferments.
4.Once fermentation is complete, re-rack wine
-add 1/2 tsp Potassium Sorbate and 1/2 cup sugar
5.Allow Wine to clarify and age.
6.Bottle
7.Enjoy! 
Хобби
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Aged Wine Final Tasting!
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Wow! Can’t wait to try this!
Thanks!
Your my favorite channel for making cider & wine. You do a great job. I’m in the middle of making my first cider. Thanks for the great help!
Absolutely! I hope your cider turns out great!
O-H-I-O!
Proud of you, man.
Wow Great job,,,😛😛😛
Best video I watched! Thank you for making this clear and concise
Glad you enjoyed it. I hope you have a good time making strawberry wine!
Love your video 🎉great job
Thank you!
Ty. Subscribed, liked & shared with my 200 FB friends.
I’m glad you enjoyed the content! Thanks for sharing!
Learn Wine Making Basics!
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Good
Good!
I’m so scared about my first ever gallon of Strawberry wine. I’m past secondary fermentation, and we are just bulk aging/clearing.
I’ve got a few more weeks before I’m going to rack again and I’ve got my fingers crossed!
GREAT VIDEO DAN!!!
Have you tasted it at all along the way? It may not be matured, but you can usually get a good idea of how well it turned out. I just opened another bottle recently and I’m very happy with how well this recipe went.
Hi Dan! Happy Sunday - What type of sugar are you adding to the original mixture? Excellent timing for a strawberry video, we are picking hundreds of strawberries everyday....we cant keep up. Best, David and Rachel
I’m using raw cane sugar. That’s so many strawberries!!!
Great video, No campden tablets? Due to using frozen berries? Thanks 😍
I’ve actually been getting away from using Campden tablets. I focus more on keeping oxygen out of the wine and I let yeast and bacteria alike do their thing. Bad bacteria can’t spoil your wine without oxygen.
Pretty much what I do except for a few variations:
1. I tend to use a bit more fruit. That’s a personal preference.
2. I let the fruit thaw with the additives and sugar but without the water. The high sugar concentration draws out more juice (osmosis). Then I transfer the mixture to a brewing bag and add the water and yeast.
3. I prefer pasteurising to stabilising with chemicals but that’s also a personal choice. I was wondering why you didn’t use a combination of potassium sorbate and potassium metabisulphate, that’s what a lot of home brewers do to make sure there’s no chance of re-fermentation and to aid in preserving the wine.
Question: what was your final gravity after back sweetening? I was wondering about that…
Please keep posting home brewing content! I really like your videos and you seem to have refined your techniques.
Greetings from Belgium and happy brewing!
These are all great suggestions!
1.The more fruit the merrier! I’ve been playing with different amounts of fruits and juices lately.
2.I have done this in the past. An excellent suggestion.
3.I certainly am interested in moving towards pasteurization, but stabling has just been easy and simple enough for me.
4.I didn’t measure a final gravity. I need to start doing that do you guys know where I land.
5.I only use potassium sorbate and it works well for me. I only keep my wines for maybe a year or two before they’re gone.
@@SustainableDan - Thank you so much for your reply!
Bummer about the post-back sweetening gravity missing. I always write it down because I also add my tasting notes. Some times, I find that as a brew evolves over time, I might want it sweeter/dryer than I finished it originally. Having the post-back sweetening gravity helps me a lot when repeating a recipe. I have to admit that I’m a bit OCD-ish where my brewing notes are concerned.
If you ever happen to invest in a sous vide (immersion circulator), it’s extremely useful for pasteurising. I recently got one and it’s a real game changer for pasteurising. I simply pop my 1-gallon fermenter in a bucket (freshly racked, clear and back sweetened), airlock filled with either plain water or a neutral alcohol, and let it do its thing. Every now and again I check the internal temperature of the mead, cider or wine. By now I’ve figured out how long it takes to get the contents of the fermenter up to temp so I can program my circulator to the correct time. Depending on the brand and midel, this time can vary. No broken fermenters, no excess time, no fuss. Once the time is up I take the fermenter out, set it on a folded towel (to avoid temperature shock) and let it cool. Then I let it sit for a while because the process does induce more clearing. I check the brew again just in case I want to tweak it some more (almost never happens) and bottle.
Using stabilisers is less time consuming. Unfortunately I have several friends and family members who seem to have digestive issues and migraines when consuming too much sulphites and sorbates. Hence the pasteurising. The nice thing about pasteurising with an immersion circulator is that it’s almost a ‘set it and forget it’ kind of deal. I do it on days I work from home. Before work I do my setup and by the time I’m ready for my first coffee break I can take the fermenter out. A few hours later the fermenter is cool enough to pop back on my shelf.
For bottle carbonated bottles, it’s almost the same deal except that I will of course pasteurise individual bottles. I always pasteurise the same amount of bottles. If I have less, I’ll simply add a few open bottles filled with water in order to be able to use the same timing. I’ll always cover the bucket with a heavy blanket just in case a bottle might pop. It.s never happened but better safe than sorry, right? 😊
@@eddavanleemputten9232 If I do a short video on bottling the strawberry wine, Ill make sure to mention the SG. I do plan on ultimately getting a sous vide and trying out pasteurization. all great tips!
@@SustainableDan - How wonderful! And thank you for planning to mention the SG in your next bottling video!
Just bottled my first batch. I followed your instructions exactly, however I multiplied everything times 5 for a 5 gallon batch. Finished with a great product! 13.9% ABV. I remember it took 2 days(as opposed to 1) for the fruit to thaw, probably because of the quantity. Also my finished product is a tad cloudy. According to research it is due to pectic haze so I might add more pectic enzyme to begin with this time. I could have waited longer and let more settle, but oh well, it tastes the same. I'm sure the experts on here can correct me. Thanks for the video! Two thumbs up!
Clarity is a matter of preference for sure. You may get some settling in the bottle, but just try not to pour it in the glass. I hope it turns out well! Mine hit its sweet spot after about 6 months.
Great video but is there any effect from oxidation every time you open or transfer or is the effect negligible! Sláinte 🇮🇪
As long as you’re careful, it should be negligible. The less oxygen, the better. It won’t reproduce the way bacteria does.
Howdy sir, I know this is an older video but I'm gonna be fallowing it to make my first batch of wine and I was wondering if you could answer some questions for me.
1. How do you determine the alcohol levels? I'm assuming that, that's what the hydrometer is for.
2. If I wanted to pasteurize it in my pressure cooker would I need to do anything different to it?
3. After doing the back sugar thing how long do recommend it rest befor bottling?
Thank you for putting up this video.
1. Measure initial gravity and final gravity and plug it into an online ABV calculator. Not the technical answer but it works. You definitely need the hydrometer for this.
2. I don’t know about using a pressure cooker specifically, but just watch your temps. As long as you don’t go too high for too long, the flavor should be okay. Honestly you may be better off not back-sweetening it. If you don’t add sugar, you can bottle without stabilizing.
3. I’d give it at least a few days to make sure everything settles and fermentation doesn’t restart.
Best of luck!!! Free free to add your own spin and get creative! Please don’t blow yourself up with your pressure cooker!
Howdy sir. Me again what if my day two reading was 1.065
I wonder if using a blendtech would make that much of a diff for flavor.
Hmmm… that’s a good question. The finer blended pieces would stay in longer during fermentation. It could possibly help add more flavor from the strawberries. Some people use boiling water to mix their ingredients. That would also release flavors faster.
Hi Dan, i purchased the Ohio Brew Kit. This is my first time experimenting with wine or any alcohol. Is the Yeast Energizer in your recipe the same as the Yeast Nutrient that comes in the kit? TIA
They are not the same, but they do both encourage fermentation. This wine will ferment without either if you prefer. When in doubt, read the instructions on the label and use recommended amount.
@@SustainableDan Awesome! Thank you for the quick response. Loved the video. Can't wait to try the finished product!
Im totally going to do this with the e yea strawberries we have from our garnden. If you want to fermented it just to make it a bit stronger of an alcohol level. Do you just keep it setting for a few extra days??? I’m ordering the equipment today and have a FB post on my community page to have people save some wine bottle with the corks. Def subscribing to see other projects. Thanks in advance. :)
If you want a higher alcohol content, you use more sugar in the initial recipe. Letting it age just helps with the flavor. Best of luck on your wine making journey!
Some of your links aren't working! Great video. I'm just getting into wine making. I've made a couple of batches of dandelion wine. Now I want to try strawberry wine.
Thanks for the heads up! Strawberry, Blackberry, and Grapefruit have been my absolute favorites.
@SustainableDan ohhh I bet blackberry wine is lovely!!
Great video but I bought the ohio kit and got everything only got a gallon size firmination bucket looks like urs is a 2 gallon what whould be my ratio then to sugar / water/ strawberrys?
The bucket holds 2 gallons, but I do all of my one gal recipes in it. With the fruit pulp and everything, you need more than a 1 gal bucket to make 1 gal of wine. You want to fill up your 1 gal bottle, but you’re leaving fruit and sediment behind.
I just recently came across your video. I grow my own strawberries but cant eat them all and im tired of them going to waste. I bought the ohio brewing kit as mentioned in your video. Im stumped with what all ingredients/additives do you put in for the first step?
I add everything except the potassium sorbate. I did wait a day before adding yeast, but that’s not necessary. I have steps and comments in the description.
Okay I didn't add the sorbate or yeast yet. I did exactly as you did in the video around 8pm central time i should be able to add yeast. The bucket is still kinda chilled frome the frozen strawberries
Figured I'd share an update. My fg reading adjusted for temperature was 1.080. I know it's a little low according to your video. I just racked it and the adjusted reading after racking is 0.992. Seems a little low but I'm excited I didn't fail the first time. The lower the alcohol the shorter the shelf life right?
@@Qsteffa524 everyone has a different Specific Gravity preference. A lot more goes into shelf life. Not just alcohol content. Tannins and acidity are key as well. Glad to hear it’s going well!
Hi Dan was that raw sugar you used instead of white sugar.
Yes, although I do also use white sugar at times. I prefer to use raw sugar when I have it on hand. It seems to do the trick.
What is the normal amount to time to let it sit before bottling? Everything else made sense to me, but this part. First timer here and just want to make sure i let it sit long enough
6 months to a year. This batch was great after 6 months, but still continued to improve in the bottle as well.
Is it possible to make strawberry wine with wild yeast already present in fruits?
Yes, but it can be trickier. Wild yeas needs a bit more care and attention, because harmful bacteria’s found in the fruit can destroy your wines. I would brew at a slightly lower temperature, and avoid air contact with your wine as much as possible.
How long will it last once opened ?
Once opened, I try and drink it within a week in the fridge. I don’t know an exact time, but sooner is better.
What happens if you don't stop the fermentation?
It will ferment all of the sugar intended to sweeten it. Once it completely ferments again it will no longer be sweet. When I make dry wines, I don’t stop fermentation or add additional sugars. I just let the wine ferment until all of the initial sugar is gone.
I don’t have a basement or a cellar, how else can I keep the win in a cold, dark place?
I keep mine in a pantry. We also don’t have a basement. We don’t keep our home too warm though. Usually a closet on the outermost part of you home will be a few degrees cooler. Your wine will survive varying temps, it’s just not ideal.
Is that bread yeast
It’s Red Star Premier Rouge wine yeast. It’s specifically selected for wines but works similarly to wine yeast.
is this good for bussiness
This is meant for personal consumption. 🤷
You don't use Bentonite?
I’ve tried and I really didn’t like the process. Most of my wines clear well without it. I also don’t mind a little haze if it doesn’t.
hi! how much alkohol is it in this wine?
Depending on how it finishes, between 11-13%. Mine finished right around 12%.
MUST have patience 😢
It’s worth it!
Great video, but, background music while you are talking is a big turn off. I want to hear you. I'll turn a radio on if I want music.
I appreciate the feedback. I am always trying to adapt the format of my videos to make them more useful and enjoyable.
Music in the background isn't a bad thing, but maybe make it softer? Just an opinion
Nothing wrong with the music. Can hear you clearly. Keep it up 👌
Except you have hearing challenges, the music to voice ratio wad perfect
I'm a 19 Y.O Cowboy who's tryna learn how to Make some Homemade Wine like Hank Williams Jr himself
Have fun!
The timeline was a great visual at the end! 🫶
I’m glad it helped.
Dan, I just started making wine and have watched a number of people make strawberry wine. I have yet to see anyone toss sugar onto the strawberries to get them to release their juices. We used to do that making strawberry shortcake and ice cream. Just wondering why?
I have done this with a small batch of strawberry wine. You can absolutely do that. I just think that 3-5 days soaking in the mist works just as well. I would probably let it all sit that long either way.
Dan, how long do you typically age it?
I tried it at a few steps along the way. It is worth waiting at least 6 months. The flavor develops so well between 6-12 months.
@@SustainableDanDo you just leave it in the last bottle with the air lock untill 6-12 months? Untill U want to drink it?