http://winemaking.jackkeller.net/reques5.asp
Step 1
Frozen Strawberries the recipe didn't say freeze them, but I figure it will only make them easier to crush:
A 5 gal paint strainer makes a good bag to hold fruit. Strawberries are much easier to crush than the Blackberries were last year...no cramped hands this time around.
6 gallons, cooling down...one more addition of pectic enzyme tonight to help break things down then we add yeast tomorrow and officially start making wine.
Original Gravity was 1.10 after 7 days its down to about 0.98...time to rack. Looks about like Pepto bismo, but it smells really good.
I'll rack it every 30 days or so and bottle it sometime in the Fall. The recipe suggests aging for about a year, so this will likely be a wine for Next Spring, but I'm sure I'll sample a bottle or two over the Winter to see how it is maturing.
