Making Strawberry Wine - Its Incredible!
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- Опубликовано: 30 сен 2024
- In part 1 of our step by step series we share all the tips and techniques necessary to make delicious home made Strawberry wine, covering all the techniques you need to get that wonderful fruit flavour. The techniques shown here can be equally applied to other fruis such as raspberry and blackberry.
Country wines done well are immensely satisfying, absolutely delicious and almost free! Brew along with us in this simple, easy to follow series
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thank you . . this is by far the BEST video i found on how to make strawberry wine . . many thanks from north of the border . . Fife Scotland
@@vizulfun That's very kind - thank you!
Top tip...ALWAYS use pectic enzyme! There are few things more heartbreaking than picking and preparing several kilos of fruit, scrubbing buckets, straining, straining again...only to find that after 24-36 hours you have a bucket full of runny jelly. And once fermentation starts, the enzyme won't work. Been there, done that.....
Its certainly true for fruit wines. Even the "pectic haze" of cloudiness annoys me.
Top tip. Pectic haze has nothing to do with flavour. Will still taste good and knock you on your ass. Will also clear out if given enough time to age
Interesting as ive never encountered this problem and ive never had this haze form like he says in his response i think your problems are that you are essentially cooking the fruit with the boiling water releasing the pectin which i simply don't do and don't actually understand why people do this as it does nothing but reduce quality of final product, they don't heat grapes before they make wine just straight from field to press or field to must buckets then press there is never any heat involved in any of the traditional grape wine making
@@bobmarley2140 what's the purpose of the water being added while boiling hot, to dissolve the sugar? If so, would it be better to only put a small amount of sugar in with the strawberries, and make a warm/hot sugar solution with the rest, to add once cooled? I've seen other wine recipes where boiling water is poured over fruit, I thought to break it down somewhat, but I will probably always be using frozen fruit so I wouldn't need to do that, and if it prevents pectin so much the better.
@@helendennis7662 Yes i do believe people add the hot water to help dissolve the sugar more easily and to help defrost the frozen fruit/ break it down AND they say to kill wild yeasts/ bacteria, but it will also help release the pectin and affect the aroma of the final product as terpenes and other volatile compounds in fruit that give it smell and taste break down with heat and change to other compounds kind of like how a cooked apple smells different to a fresh one but yes your idea sounds perfect add a little sugar to the fruit to help draw out the juices then the rest as a solution, i can see no issues with that, usually i just throw in the sugar with the frozen fruit and leave it in the bucket to do its thing and mix properly when defrosted but i may try a sugar solution next time it allows for more accuracy
32 gal food grade trash can. 12 dollar spigot 6 inches off the bottom. Fill to the top open ferment. Just say no to tiny buckets.
And how many strawberries?
just came home with enough FREE strawberries to make a batch of wine
took me ten minutes to find this gem again.
I'm back again oh teacher for one more lesson, i swear i'll remember this time.
FREE???
The best fruit wine video I've found, by far. It includes a lot of things I had to learn the hard way. Thank you for taking the time to explain each step clearly.
You are very welcome, thanks for commenting!
Hello, love your videos . I've just gotback into wine making after many, many years.
I cant remember how I sweeten wine after fermentation, i can remember I used to add sugar to increase the ABV but I do prefer my wine medium to sweet. I would be grateful for any advice . Thank you
Hi Helen, you need to stabilise the wine before adding more sugar, otherwise it may well continue to ferment.
We show the technique in our port video
ruclips.net/video/uxt8J01HkmU/видео.html
I'm hoping to make some of this, unfortunately due to limited space I can't grow many strawberry plants. Can I make this recipe using frozen strawberries from the shops?
You definitely can Paul!
Why don't you add the pectic enzyme after you crush the fruit to extract more juice the following day?
Because strawberries contain very little pectin. If you wish to extract sugar osmotically, sugar is more effective and cheaper 🙂
Africans do something similar, Jenkum they call it.
Interesting, I must look into that method
Could I substitute 4 kilos of cranberries instead and follow this tutorial?
You could but I suspect the wine would be painfully dry. I would suggest that you would need to back sweeten the wine. We show how in our blackberry port series
ruclips.net/video/WrQ1iKTHBq4/видео.html
Hugh ,When are you going to do another home brew video??? Haven't seen you for at least a year lol.
I'll take that as a hint 😁
Hi Hugh, love the videos, please keep them coming. Everything you suggest in the vid is on order and will be here this week, apart from the colander as they don’t seem to be available any more. In the elderberry video you mention adding a little more sugar to make the wine sweeter, would this be the same for the strawberry? Or would it cause the finished ABV to be higher? My wife likes a sweeter wine, so not sure if adding more sugar will provide this or just more alcohol? Or do I need to stop fermentation with chemicals to allow some of the sugar to remain in the wine?
You are spot on, you need to stop fermentation for a sweeter wine, then add sugar syrup to taste (500g dissolved in half a litre). The most commonly used product is potassium sorbate
www.amazon.co.uk/dp/B00E9BQ35M/ref=cm_sw_r_cp_apa_i_3gQ5EbHP66BJK
Hugh
This may never be seen but DO YOU KEEP THE OR USE THE STRAWBERRY PULP?
Unfortunately I find that when the sugar is fermented out, the pulp doesn't taste great, so we compost it
I actually ended up making a pie and a cobbler from the strawberries because they still tasted good 🤷♀️
Super helpful as ever sir- every time I see the words “strawberry wine” I hear the Deana Carter song 😊
Not as bad as Lilac wine 😁
Do i add a campden tablet to the wine making
@@GaryHicklin I've never found it necessary
How much yeast and yeast nutriet do you add?
The full recipe is at the end of the video 😉
Your 'added value' value in this ep -- I was reading the recommended 'dosage' for the wine tannin and it's nothing like what you use for your Strawberry wine recipe -- it's these little (I presume) nuggets of experience that are particularly helpful! er, maybe not to Young's bottom line though ...
Indeed, the recommended amounts don't vary by recipe, but in country wines, I find that they need very different quantities depending on the fruit or flower and the end result that you want.
put ur fruit in a muslin bag it savss straining
It's a good idea, but I like my fruit to mix well with the water. The bag does reduce effort I agree.
I will try this recipe and method. Is the boiled water from a tap or is it bottled water?
Tap water is fine 🙂
@@EnglishCountryLife Great. Thank you.
Thanks for sharing your recipe.
First timer here.
The wine finished fermentation in 20 days. A bubble every few minutes and 990 gravity. Strawberry from supermarket. It tastes sour and there is no strawberry flavour as expected. The colour was nice though until I added potasium sorbate and sodium metabisulfite trying to backsweeten and stabilize. Now the colour changed from ruby to orange and it is cloudy as well.
Was all these supposed to happen? I followed your recipe with rigour.
Could you advice on the cloudiness and sourness and lack of flavour? Many thanks
I suspect the lack of flavour can only be down to thd choice of fruit. Many supermarket varieties are very bland. I make this as a dry wine & haven't tried stabilising & back sweetening. Since the colour change and cloudiness occured at that point it doesn't sound as though that worked properly. For a sweeter wine I would feed more sugar during fermentation.
WOW!! Wine made easy! thank you sir I will give this a go. Will speak to you soon?!?!
We are always here to answer questions Paul 🙂
Wouldn't it need some raisins for the body?
I often add raisins for vinosity, but no, strawberry doesn't need them. It comes out pink and deliciously dry, reminiscent of a Zinfandel.
Thank you 👍
Would this recipe and method work for raspberries?
Yes, absolutely
@@EnglishCountryLife Thank you, guess what I'm going to do today..
@@andersonec1 I do love raspberry wine - enjoy 🙂👍
Hey, thank you for the great video! I found some demijohns and an old photocopy of a wine making book in my loft so I'm going to give strawberry wine a try when the berries in season over the summer. One quick question... do you recommend using Campden tablets, or aren't they required? The book that I found mentions them but I noticed you didn't use them in your tutorial. Thanks, and keep up the great work!
Hi! I do use them if required but never found them necessary with strawberry wine. Good luck with your brew & let me know how it goes? Hugh
@@EnglishCountryLife Fantastic, thank you :)
Good morning Hugh noticed in the Strawberry wine you didn’t use the the crushed campden tablet in the begin after straining the blackberries in the blackberry port just if I should have for the strawberry wine and any other wines like peach, blueberry and apple. Thanks Walter have an awesome day.
Morning Walter 🙂
It will never do any harm to kill wild yeast. I use it in the blackberry port because it's vital to use a high alcohol yeast. ABV is less critical in other fruit wines so I sometimes don't although purists generally do. If you prefer to be certain, do it 😉
I just started the fermenting process and I cant wait to try it. I couldnt find the answer in the video. But how long does it take for it to be done fermenting and ready to enjoy? Also what is there to look for when it's done? (My first time fermenting by the way) thank you!
Hi Charles! There is a follow up video that should answer your questions. If it doesn't, please leave another comment and I'll talk you through it.
ruclips.net/video/rLYSlhl7MYM/видео.html
Hugh just wondering you added tannins to the strawberry wine, I’m starting strawberry tomorrow but the wife want me to use the peach in the freezer to make a peach wine would I need to add tannin to the peach or any recommendations thanks Walter
Hi Walter, with peach I might add a small amount of chopped raisins rather than tannin just to increase the "vinosity"
Sorry, how much Nutrient and dried active yeast did you use? Also your wording through me with the wine tanning, was it a 1/8 or 1/4 spoon? Sorry and thank you
Hi James the full recipe is shown at 19.00 on screen. The recipe is to make two full demijohns of wine for 12 bottles, so if you are only making one demijohn, halve the quantity.
The recipe PER Demijohn calls for
1tsp yeast
1tsp yeast nutrient
1/8 tsp wine tannin
Cheers 🍷 Hugh
@@EnglishCountryLife thank you
@@EnglishCountryLife Sorry 1 more question, what do you cover the bucket with when leaving it in the first stage?
@@jamesneville441 Hi James, it comes with a clip on plastic lid (no airlock needed). If I didn't have a lid, a clean fine cloth like a tea towel could be tied over the opening.
Hugh
@@EnglishCountryLife ok great. Was worried a lid may burst off lol
Hi I'm doing this with red grapes as the skins have been left in them upto the straining step would that mean there is no need to add tanning or black tea or should I add it anyway?
Definitely no need for tannin, Hugh
Would the use of brown demijons negate having to use the brown paper?
It would indeed Tony. I only have a couple of them - don't know when they were last made! I take it that you have some?
@@EnglishCountryLife I have one or two, maybe three - I haven't made wine in a while, but i'd like to get back in to it.
@@tonymatthews445 So worth it in a glut situation and always surprising. Parsnip wine is the one I am most surprised by. Truly a spectacular wine from a humble root
@@EnglishCountryLife Last year was the first time I've ever grown parsnips.
Staggered how much firmer and sweeter they are than shop bought.
@@tonymatthews445 Amazing isn't it? Next time you have some spare, try our recipe for parsnip wine - I promise that it's good!
Fantastic video as usual from English Country Life. I made the blackberry port and elderflower wine last year and they were fab. I'm going to give this a go too. Thanks so much. You should write a wine making book. 👍
That's lovely of you Carmel - thank you!
Kinda wondering if you just toss the strawberry bits out after straining or do you make jam? All that strained stuff would be great for making jam/jelly.
Sometimes they get composted, sometimes they get used in fruit compote. Most of the sweetness has gone when they are strained off. Hugh
Great video, thanks for sharing. I'm 5 days into my first ever strawberry wine.
Excellent, do let me know how you get on!
At 12:10 you said 1/8th teaspoon of wine tannin as it's 1/4 of a teaspoon per demi john. But if that is the case don't two 1/4 teaspoons make a half teaspoon?
I said "1/4 teaspoon for our two demijohns" although I fo mumble 😉. 1/8 per demijohn is right 🙂
Hugh, thank you so much for this channel. I've been looking for a well-produced, expert series of country wine-making videos to help me as I venture for the first time into this exciting world. When I stumbled across your channel I just couldn't stop watching your wine-making and other instructional videos, you clearly love what you do and you make it sound possible for the rest of us novices. Thank you, thank you, thank you. Never stop making these wonderful videos. I'm going to order one of your splendid tankards for when I make some beer (let's get the strawberry wine done first).
Well thanks so much Dean 🙂
Wine making is straightforward when you jump in, but we are always here to answer any questions that you have when you get started
Hugh
@@EnglishCountryLife Hi Hugh, I did have a question, no rush as I won't be thinking of prepping a pear wine for a couple of weeks. The property we've just moved in to has a medium sized pear tree in the garden that is producing loads of pears. They are a little hard and not overly sweet but it would seem a real shame just to let them fall or compost them all. I'm struggling to find a good pear wine recipe, though I could go with C.J.J. Berry's. My two questions are related to pectic enzyme, should I use some (as the recipes I've seen don't ask for any)? And secondly, what's the best way to prepare the must? Berry favours simmering for 20 minutes then straining the liquor into the primary fermenter. Others advocate blending or crushing the fruit and steeping for a few days. I'm a little confused being a novice. Thanks again for the channel, I'm hooked!!!
@@exhornnerd Hi Dean, I'd love to help but haven't made pear wine! I can say the pears are low in pectin so are less likely to need pectin enzyme than many fruits. In terms of extraction method, if hard, heat will extract more flavour. Hugh
@@EnglishCountryLife Thanks Hugh, I'll give it a try with the C.J.J Berry technique of simmering for 20 minutes and leave out the pectolase, if it ends up down the sink it's no greater loss than throwing the fruit away in the first place, and it could produce something nice. It's your parsnip wine recipe I'll be starting this weekend though, very much looking forward to that. Have a great rest of the week. D :-)
@@exhornnerd Let me know how the pear wine turns out? I've planted a few pear trees & they will be big enough to fruit soon.
I have loads of home grown strawberries in the freezer, can I use those for this recipe?
Absolutely, they will go mushy when they defrost but the wine will be great!
PRO TIP:
Strain after the yeast has worked the pulp mix for several days for a wine with better body. It's no more effort and has a better mouth feel and taste.
Its one approach but I prefer to strain before adding pectic enzyme which is definitely more effective if added after pulp is removed & prior to introducing yeast. We all have our own prefences.
Just transferred my strawberry wine to the demijohns and all looking good. Quite a froth on the top but I have left plenty of head space.
Froth is normal, don't worry! Hugh
Just discovered your site, brilliant , now subscribed.
Thanks and welcome John
My wine is coming along beautifully! It's so fun. I've made a one gallon batch and even though it's just been over a couple weeks it seems to be done fermenting. I will check w a hydrometer, but it's close anyway. So when it's done and I rack it into a clean vessel to let the wine clear for 4-6 weeks or so, do i put an airlock on it and then it clears even if not bubbling at all? It's pretty clear already yet still a very deep dark strawberry color almost like red grapefruit juice. Also wondering if it's ok to leave it for a couple of months in that stage in that vessel if need be as I have travel commitments that may interfere, or is that not a great idea? Thanks much!! It's been a very fun and enjoyable process so far. I can totally see why you get into it!
Yes, always use an airlock until its bottled. If you think its finished, rack it into a clean demijohn & leave as long as you like, it will be fine. Hugh
So with strawberry wine does it need to be stored in a dark cool place or should it sit out in the light with the brown bag around it for the duration of months
We do have a second part to the strawberry wine series
ruclips.net/video/rLYSlhl7MYM/видео.html
But in short, when bottled, store in a cool dark place 🙂
Thanks for this!! First time I ever made it years ago and it was amazing. Then for 2 years in a row I had to bin the whole batch because it smelt really strong of pear drops and tasted of them too. I made absolutely sure everything was sterile but it happened twice and put me off. I might give it another go after watching this.
Has to be worth a try after all this time!
Pear drop wine sounds pretty good. What was bad about it?
@@DirtyHippyStudio Tasted like the smell of nail varnish!
@@EnglishCountryLife pear drops and nail varnish defintelt not good haha
Great video, really clear instruction. One question I do have is regarding muslin. I've never used it, preferring to just have a slower racking process. How do you clean the muslin afterwards. Just curious about sterility, soap residue, etc
Hi Andy, I hand wash in the sink and dry in front of the fire. If it get stained I bleach in a bucket. A very fine sieve (flour sieve) works nearly as well
@@EnglishCountryLife ah yeah, simple solution. Thanks for your reply
Giving this a go. Love your videos. Thank you so much for sharing your knowledge. 😊
Your very welcome Laurel, I hope you like it 🙂
hi, how did it turn out?
I missed the measurements of yeast and yeast nutrient and can’t find it in the video. How much is added to the orange juice?
The full ingredients are in the last 20seconds of the video Andrew 🙂
To save you looking fir each demijohn you want 1 level teaspoon if yeast and 1tsp yeast nutrient. Regards, Hugh
Hi, thankyou for a great wine making video. I made this wine in the past, using fresh strawberry 🍓. 3 weeks ago i decided to try it with frozen strawberries, I left the must for 4 days. My bubbler hasn't bubbled once. The must did have lots of bubble,s on top, like it started to fermentation. Then stopped. Also my underfloor heating was on.so I moved the must into a cooler place. I would be very grateful, for any tips on how to get my must fermenting again. Or where I might of gone wrong. Michelle
Hi Michelle, I can only think of a few possibilities.
1) The wine fully fermented in 4 days ( taste it, if it's sweet, that didn't happen.).
2) The strawberries have preservative that killed the yeast (the wine will again, taste sweet because of unfermented sugar)
3) If it is still sweet, make another yeast starter culture and add it to the wine. Make sure the starter culture has froth on before adding to be sure the yeast is okay.
4) Ensure the bung is in tight and the airlock is firmly in the bung ( it won't bubble if not)
Hope this helps
Hi 👋 thankyou for your great feedback, the wine is no longer sweet.
I just measured the alcohol content, its reading the same as your wine.
14.3% happy days 😊 .
Thankyou kindly for all your help. Michelle ☺😗
@@michellehumphreys3 Any time - enjoy!
Could one cold press the strawberrys and put in juice and pulp??
I've never tried it that way. It might need a lot of filtering to remove the pulp. Hugh
@@EnglishCountryLife could be worth it though
Explained very well. Will try to make it.
It's very straightforward, but please, ask me if you get stuck. Hugh
How much yeast and yeast nutrient did you add sir
1 level teaspoon of each
Hey, do you have any suggestions of what I could use the left over solids for? I guess the sugars will mostly be gone
They are very dry post ferment but cooked & strained with some sugar makes a great cordial
@@EnglishCountryLife I thought so!
No trifle here then :)
Hi, I love your videos they're idiot-proof and informative, perfect for me. I currently have 4 gallons of elderflower 'on the go' and I've just started my first ever batch of strawberry; thanks.
Outstanding Spike thanks. Do let me know how they taste! Hugh
Last time I make strawberry wine from strawberry juice but failed. I first extracted the juice then add sugar, water and wine yeast. Even after 1 month there is no fermentation at all.
There may be preservatives in the strawberry juice that is preventing the yeast from fermentation. Hugh
@@EnglishCountryLife there may be some residues of potassium sorbate in the carboy but other wines like blackberry wines are fermenting well.
Try making a fresh yeast starter culture in orange juice. Add it when its really foaming well. If fermentation stops, you know there's something in that batch killing the yeast. Hugh
@@EnglishCountryLife I actually activate in a lukewarm water with some sugar till the yeast starts to foam. Ok will try orange juice starter.
Your way is fine. If you get it really foaming, you know the yeast is alive. If you add it to the 'must' & it dies, there's something in the must that's killing the yeast
Hi Hugh and Fiona! This video is how I found your channel. It is fantastic! Please could you post your version of dessert wine? I have one of my tried and tested brews on at the moment. It consists of Chardonnay/semillon wine grape juice concentrate, orange blossom water, boiled up bananas (just the water from these), apple and elderflower juice, honey and vanilla extract. This makes the most amazing sweet wine! I'd be interested to know if you have a similar recipe I could try. Always willing to learn new things! 😁
Hi Lisa, I'm more the dessert wine drinker than Fiona! Yours sounds incredible! I have nothing like that but I do make a blackberry and blackcurrant port that is beautifully rich. I have never published it but would happily film it if you would like me to? Hugh
@@EnglishCountryLife pretty please!! 🙏
@@lisacarruthers9649 I have the fruit, I will try to get to it in the New Year! H
Hello! Thank you so much for this video- my husband and I started strawberry wine in October and we've racked it off 2 or 3 times. How long does it need to ferment before putting it into wine bottles?
Hi Heather - until it's done is really unhelpful isn't it? But it's true - time varies by temperature, initial sugar and yeast. If you have a hydrometer, test the specific gravity. It should read below 1.000. If not, leave the wine in a warm room for 24 hours. If no gas passes through the airlock in 5 minutes, taste it. If it isn't sweet, it's done! Then move on to the second video in the series
ruclips.net/video/rLYSlhl7MYM/видео.html
@@EnglishCountryLife thank you so much!
@@riseofthebread No problem Heather, that's what we are here for! It gave me a break from editing the second part of ginger wine 😁
@@EnglishCountryLife ooooh that sounds amazing!! Love me some ginger.
After you pour the water on and leave it for 24hrs do you put the air tight lid on or cover it with a towel for 24hrs
Yes I use a tight fitting plastic lid. Not air tight but enough to keep out flies etc. Hugh
@@EnglishCountryLife one more question when i crushed my berries they were a pretty red but once I added sugar water and a campden tablet the color went away the strawberries are white and the liquid is a blush pink ..why is this
Great videos looking forward to making some elderflower wine.
About 1 weeks time here!
Ha! I saw the bramblesque scratches on your arm towards the end of your strawberry wine section and your unveiling of the blackberry wine explained all ... this gardening lark be dangerous!
Ahh but it wasn't blackberries. Or scratches.
A few weeks ago I weeded the parsnip bed in hot sun. In hot sun I found out, parsnips can blister the skin deeply with a chemical burn! The red lines are scars from the blisters those burns caused. How odd is that?
English Country Life ouch!!!! but a good PSA!!
.. and pleased to hear you hadn't been attacked by the Floof Lady's agro chooks!
Absolutely loved this! Thanks!
I'm so glad Stan! There's another in the series showing clearing & bottling. Hugh
@@EnglishCountryLife Awesome! Just discovered your channel so have plenty to catch up on. Thanks again!
@@stansolo1298 Welcome!
Thank you, I am a beginner and I am going to give it a go. I am so excited.
It's a wonderful wine - do let us know how you get on?
@@EnglishCountryLife It is currently on day 3...percolating away in my dark warm closet at 80 degrees F.
Enjoyed your enthusiasm and steps here in the US!
Thank you! Soon be strawberry season!
Hi I'm making cherry wine do I need to add tannin to it or is there natural tanning present like the grape wine I made .😀?
Tannin is purely a taste matter. Personally, I wouldn't add it to cherry wine. Hugh
@@EnglishCountryLife thanks I think I must of been thinking of something else lol.
@@pumpkineater69seven17 It can add depth to a wine that's thin, but I don't find cherry that way
Thank you for this wonderfully explained video. One question what other fruit juice could you use instead of orange juice as I am highly allergic to oranges.
Hi Coreen 🙂
I would just use some lukewarm water with half a teaspoon of sugar dissolved in it, that will work just fine!
Thank you 🙏
@@coreenjansen6388 You are very welcome, any questions as you go along, just shout 😉
I have my first batch ever brewing! woohoo! I have read that strawberry wine tastes great if it sits for 3 to 6 months after bottling it, but that it shouldn't sit much longer than that and will start to taste funky. Is that true? I had assumed it would keep getting better with time? Thanks
I've drunk it years later and it was lovely! Hugh
@@EnglishCountryLife ps Ive watched this video probably 20 times. HA! There is just something relaxing and fun (and educational) about it. Especially in these times. Thanks for posting it!
@@DanaUnderwoodmusic Thank you so much, that's made my evening!
Sorry the glasses of water and orange. Is that half pint?
Hi James, yes they are half pint glasses. The volume isn't critical, but quarter to half pint works for me
@@EnglishCountryLife great thank you. The only thing I need to work out now is Campden tablets lol. Some people heavily suggest using them before fermentation. Other people say use them when bottling and then others say they ruin the taste when bottling and you have to wait a year for the taste to go. Nobody mentions if they effect the taste if you use them before fermentation though. So hard when you've not played around and dont want to waste a batch
Sorry I know I am late to the party here but I've decided to give your recipe a go-- only there are discrepancies between what you say in the video and the measurements you give at the end, there seems to be some flux between you giving measures /per demijohn/ and /per batch/. For example in the video you say "mix in 2 tsp of citric acid" but the recipe says 4. Can I just verify with you the total yeast, yeast nutrient, tanin and citric acid for the *whole batch*?? I really do not want to mess this up by accidentally adding too much or too little, that would be heartbreaking.
Of course. What size batch are you making?
@@EnglishCountryLife 4kg of strawberries, as per your recipe 🥰 I'm so excited, I've wanted to make strawberry wine forever, I just want to be absolutely certain. I can't abide waste and a ruined batch would just be unbearable. I appreciate your help and video very much.
@@l.j.nielsen7594 Hi I've just checked my notes, 2tsp of citric acid for a 4kg batch is correct. You need 1tsp of yeast & 1tsp of nutrients per vessel (so if you use two demijohns mix up two starters). Does that help? Hugh
@@EnglishCountryLife so for the whole batch (2 demijohns), it's 2 tsp citric acid, 2 tsp yeast and 2 tsp nutrients? Ok. What about tannin, is it 1/4 tsp for the whole batch? (1/8 tsp per demijohn)
@@l.j.nielsen7594 All correct. Don't overthink yeast. Provided that you introduce a strong starter culture it will breed 🙂
Very informative, thank you.
I'm glad you liked it!
Hugh
Can I just use the natural yeast from the fruit to make the wine. I have made wine before with grapes and it turned out good. I like to use the wild yeast that comes from the fruit. But can I do the same with strawberries?
Strawberries are far less likely to carry useful wild yeast than grapes or apples. It might work but the results are uncertain
Also can I use a metal strainer to strain the fruit
@@nakiaanderson5885 Absolutely Nakia, but when you have, strain it again with some cloth to get rid of fine material.
Thank you so much 🥰
@@nakiaanderson5885 Any time
Thankyou
I'm glad that you liked it. Hugh
Looks good! Wish I could be there to smell it.
Its a yeasty smell right now, but give it a week!
Congratulations on an excellent, easy to follow tutorial which is not dumbed down. Just perfect.
Thank you so much!
Hi there, really great video! I've been looking for a raspberry wine recipe as I have a a glut of rasberries at the moment and this method seems to make the most sense to me in terms of the process (other recipes I've seen looked risky in terms on infection). So for the question, could this method be used like for like just replacing 4kg of strawberries with 4kg of rasberries? Or would you do anything differently? I saw your blackberry port recipe and wondered if using the muslin bag and leaving the fruit in the must for the primary Fermentation would be better? Thanks!
Hi Chris, I would use the mesh bag and ferment on the fruit for three days or so until violent fermentation ceases. Other than that the recipe should be good for a very dry wine. Personally I would stabilise when fermented out (see second part of Blackberry Port) and then back sweeten to taste. Hugh
@@EnglishCountryLife Hi Hugh, thanks for the quick reply! I'll do as you suggest. I'm still waiting for the last kg or so of raspberries to ripen, so hopefully will be able to start soon :)
@@chrisjones6291 I must do raspberry again soon Chris, it's a wonderful wine!
Just put my 2kg of Strawberries and 1.5kg Sugar and mixed. Now waiting 2 hours until next step 😀😀. Strawberries smell amazing 😉
Exciting times! Keep me posted? Hugh
English Country Life I will ! Definitely 🙏
English Country Life On a separate issue, which I hope you can advise please? I bought a Wilko Rose wine kit (30 bottles ). Should have been ready last Sunday but it’s looking like it’s stuck in fermentation. I gave it a rigorous stir about 5 days ago and still nothing. Can you please advise what to do to get it going again please. Obviously I’ll need to taking an alcohol reading first.
@@arfurdaley6399 If you are sure its stuck (as opposed to fully fermented), I would make a yeast starter culture with half a glass of room temperature orange juice, 1tsp wine yeast, 1tsp yeast nutrient. Leave it half an hour to start to bubble, then mix into the must. Hugh
English Country Life Thanks Hugh, I’ve not got orange juice I’ve got pure red grape, pomegranate and black currant juice. Will that work ? Can I send you photos of the alcohol readings ?
HOW MUCH YEAST?
The full recipe is shown at the end of the video 🙂. 1tsp per gallon is fine.
I Hugh do you have any recipes for pear wine please
Sadly our pear trees are still young. Ask me in a year or two 😉
@@EnglishCountryLife Will do lol
Can I just check, in the video you said 2 tsp citric acid and 4 tsp percolate but the recipe at the end has these 2 the other way round. Which is correct please? Great video
Good catch! 1tsp citric acid per gallon although 2 won't hurt, yeast needs some acidity.
Pectin enzyme is "enough" (sorry). 1 to 2 tsp is generally enough. 1 if mildly cloudy 2 if a high pectin fruit.
Hope that helps?
Hugh
@@EnglishCountryLife Thank you for your videos. I'm making wine for the first time and I didn't spot this error as I've been following the video rather than the recipe at the end. I've literally only just added 4 tsp pectolase to the must, as per the video, will this spoil the wine? Is there anything I can do to remedy this? Also, are you able to put a warning on the video for people like me who prefer to follow you step by step and won't spot this until it's too late?
@@annworthington7105 Hi Ann, don't worry, extra pectolase won't cause any harm at all! Hugh
Just wondering if you could offer some advice. This is my second attempt at wine making. First was grape and it turned out amazing. Then I made your strawberry recipe to the tee. Followed everything exactly the way you said. I got to the yeast part. Mixed in orange juice and with nutrient and added it to the must along with the citric acid and tannin. But nothing is happening. Nothing at all. I spent so much time preparing this must that I am just so worried that I maybe killed the yeast? Do you have any advice for this struggling beginner? Thank you for your time.
Hi Alexis! It will do no harm at all to make another yeast starter and add it. You will not need to add nutrient, citric acid or tannin. It could be that there was a preservative in the orange juice that damaged the yeast. Take a glass of lukewarm water, mix a teaspoon of sugar and a teaspoon of yeast in. Wait till you can see a froth form. That shows the yeast is alive. Then add this to the must. That should fix it. Hugh
@@EnglishCountryLife YOU ARE THE BEST! IT WORKED!! It is fermenting away. I really appreciate you! Thanks again
@@alexisross4746 You're very welcome Alexis, that's what we are here for 🙂
@@EnglishCountryLife ? Do you guys take donations by chance? I am interested in making a Moscato just need a little direction to get that desired sweetness. I am willing to help pay for a lesson if you will, lol, I am trying to make my grape and strawberry into more of a Moscato by starting with a lot more sugar. In the grape its working beautifully. But the strawberry is turning a bit acidic. What's your thoughts on doing a Moscato?
@@alexisross4746 Hi! We don't take donations right now but thanks for the offer (We do sell t-shirts etc. But there's no need to buy one). Wine sweetness is a tricky thing. Do you know how to stop fermentation & back sweeten?
Hugh
One of my elderflower wines exploded
I would suspect that fermentation wasn't complete!
Been there, done that.
@@EnglishCountryLife yeah lesson learned, did vent them every day for two weeks then three weeks later one went bang, was only in plastic bottles!
I'm going to make the strawberry wine this week, I have 5 buckets and 13 demi Johns sat empty
Hi there I want to know why you leave the cap on the airlock. Because when I'm doing home made wine I leave the cap off. Plus watching you doing your own made wine some very interesting things that I've picked up from your video that might help me.
Well, I started with Frozen on Monday before bed, added sugar and let them thaw overnight, crushed them in the morning and let them sit for a few hours, added the water in the afternoon, let it sit for the day...ish then added the pectic enzyme before straining though, got too excited, then today I quadruple strained them, 1 large straining, 1 fine strainer (actually a powdered sugar type sifter), 2 times with cheese cloth and 1 time with a floursack towel, (straight muslin I think) just about to pitch the yeast and all the other stuff...so excited, it's such a pretty red color and hydrometer is at .090. yay!!! It's on its way...oh, it is Wednesday early evening now by the way.
Fantastic h do please let me know how you get on? Hugh
@@EnglishCountryLife well....I moved from primary today, did a gravity reading, and it is showing 26.25 ABV. Starting was 1.190 today's was .99. I used Lalvin EC1118. Should I add the stuff to make it stop fermenting or just let it keep going. It's really dry, I did sample
I have looked at so many strawberry wine videos and this is, without a doubt, the best. You explain everything so well and add hints and tips that are so helpful. Thanks so much ! Ps I’m subscribed too 🙂
Thanks so much Alan, that means a great deal! Country wines shouldn't, in my view, need to be complex or pretentious. They should be simple and delicious! Hugh
Is that like a cheese cloth for the 2nd straining?
Exactly that ma'am, muslin or cheesecloth just to deal with fine particles