Wine Making · Intermediate
Strawberry Wine
A bright fruit wine made with ripe strawberries. Fruit solids need a sanitized mesh bag or careful pressing and extra attention during transfers.
Batch size19 L (5 US gal)
Estimated ABV9–12%
Estimated OG / FG1.080–1.090 / 0.998–1.010
Recipe parameters are estimates, not guarantees. Measure gravity and follow yeast, nutrient, sanitation, and safe-packaging instructions for your ingredients and equipment.
Ingredients and batch scaling
- 6–8 kgripe strawberries, cleaned and hulled
- water and sugarAdjust to the measured target volume and gravity.
- wine yeast and nutrientFollow a tested fruit-wine recipe and product directions.
- pectic enzymeOptional; follow the product directions.
Method
- Sanitize equipment; inspect and remove damaged fruit.
- Prepare fruit according to a tested recipe, then measure must volume and gravity.
- Pitch yeast and manage fruit solids in a sanitized bag or with regular careful punch-downs.
- Remove fruit solids before they become difficult to press; complete fermentation in a topped-up vessel.
- Confirm stable gravity, clear, and package only when fermentation is finished.
Suggested fermentation timeline
- Day 0: prepare fruit and pitch yeast.
- Days 1–5: monitor fermentation and manage fruit cap.
- Days 5–10: remove or press fruit solids; transfer to secondary vessel.
- Weeks 3–8: confirm stable gravity, then allow clearing before packaging.
Scaled quantities are proportional estimates. Yeast pitch rates, process losses, and equipment efficiency may not scale linearly.