Strawberry Wine
 
 
12 lb.  strawberries
12 oz.  molasses
2 tsp  yeast nutrient
2 tsp  acid blend
1 tsp  pectic enzyme
  champagne yeast
2 gal.  water
2 lb.  dark brown sugar
6 lb.  light brown sugar
 
added to half gallon of the water, boiled and cooled,then stirred 
into the must of strawberries and water this is the beginning batch, 
made like any standard wine. 
 
  week number:
1.   2 lbs brown sugar to 2 cups water boiled cooled, and fed to wine
2.   same as above
3.   2 lbs. white sugar to one cup water fed.
4.   2 lbs. brown sugar to one cup water fed.
5.   1 lb white sugar to one cup water.
6.   1 lb brown added to racking, plus 1/2 tsp tannin.
 
when this has stopped bubbling add 3 campden tablets and let settle for 
1 week naturally. rack again, fine with gelatin, and let sit for another 
week. finally add 1/4 - 1/2 oz american un-toasted oak chips and let age 
in carboy for 2 months. when this is sufficiently clear, bottle, and 
there you have it. 
 
-- 
(ID: 8910) Mirror: rec.food.recipes: Sat, Jan 31, 2004


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