Strawberry Wine Recipe

Strawberry Wine Recipe from Brewers Barn

A strawberry wine recipe that makes 1 gallon.

Best made in August during the picking season, this wine will surprise you how flavourful and refreshing it is, even better if you can get to a pick your own outlet for maximum freshness.

This strawberry wine recipe kit is designed to be used with the equipment in the Country Wine Starter Kit.

The ingredients are available in the Strawberry Wine Recipe Pack.

You will need to bottle the finished wine, using either glass bottles, Corks and Corker or using Plastic Bottles.


2 Kg of Ripe Strawberries

1.5 Kg Sugar

1 Gallon Water

1 tsp Citric Acid

1 tsp Yeast Nutrient

½ tsp Wine Tannin

1 Sachet of All Purpose Red Wine Yeast

2 Campden Tablets

1 tsp Fermentation Stopper


Ensure you sterilise all equipment before you start.

You need to mash the Strawberries in the Fermentation Bucket, this can be done either using a hand blender, a potato masher, or a fruit press if you have one.

Pour over 2 Litres of warm water, the 1.5 kg sugar and add 1 crushed Campden Tablet. Stir well fit the lid and leave for 24 - 36hrs.

After 24-36hrs strain the juice into the demi-john using the straining bag and funnel, ensuring you get as much juice as possible. Fill up to 4.5 Litres (1 Gallon) with water if necessary.

Add the Citric Acid, Wine Tannin, Yeast and Yeast Nutrient and mix well.

Add the filled airlock and bung and leave until fermentation has finished (usually when the airlock stops bubbling) in a dark place with a temperature of about 18-22C

After fermentation you want to take the wine off the sediment at the bottom, you do this by sterilising your fermentation bucket again and syphoning out the wine into the bucket, trying to avoid transferring any sediment, then clean out the demi-john and pour the wine back in. if your not convinced you got rid of all the sediment wait an hour for the sediment to settle and repeat.

When you have done this add 1 tsp of Fermentation Stopper and 1 crushed Campden Tablet and refit the airlock and bung. Over the next 3 days you need to shake the demi-john to remove any trapped gas.

Once the wine has cleared, clean and sterilise some bottles and syphon the wine into them then cork the bottles if using glass or attach the cap if plastic.

This wine is best after 6 months of maturing in the bottle, but will get better if left longer.

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