How do you made homemade strawberry wine without all the fancy ingredients?

Some people say to use strawberries, sugar and yeast. But how much do you use? Does this kind of wine store well. What kind of yeast do you use? Any info would help. Thanks!!
How do you made homemade strawberry wine without all the fancy ingredients?
strawberries sugar yeast and water. You will want a red wine yeast you can likely find it at a homebrew/wine shop in your area. If not you can order it online. I wont go into great detail because every wine is made a little different. Here's a great website with TONS of wine recipes and will help you get an understanding of what equipment you need and how to make it.
Reply:The guy above me has a good recipe going but It is not recommended to put the berries in a blender or any kind of food processor. By doing so you get a lot of the crushed seeds and fruit skins which can give you off flavors. Instead freeze the berries so that the water within the cells expands and breaks the cell walls, then thaw the berries and mash them by hand like you would mashed potatoes.
Reply:My recipe is 50-60 quarts strawberries, 30 pounds sugar, about 1 1/2 gallons water, good wine yeast. Make sure the berries are very ripe or even over-ripe and almost rotten.



In a blender, liquefy strawberries and pour into a large crock or clean plastic wastebasket. In 3 separate batches, dissolve a 5 pound sack of sugar into 1/2 gallon of water and gently warm on stove until sugar dissolves for a total of 15 pounds of sugar into 1 1/2 gallons water. Add this to the strawberry mulch and stir well. Sprinkle the yeast on top. After 1 hour, stir the slurry and cover the container. For the next 3 or 4 days, stir the mixture once a day. The yeast will liquify the berries and a liquid phase will form between 2 cakes of sludge. One the fifth day, don't stir the mixture. Place a siphon hose into the liquid layer without disturbing the cake on top or pulling the cake on the bottom of the container. You will have about 12 gallons of liquid. Place 4 gallons into 3 separate 5 gallon glass bottles with pressure locks. To each, add 5 pounds of dry sugar and swirl the bottles until the sugar dissolves. Place the pressure locks on and allow to ferment and settle out until there is a clear layer over a large cake.(About 2 months) Siphon off the liquid into two 5 gallon glass bottles leaving behind the cakes. Allow the wine to settle for another 2 months and then siphon the wine off again leaving behind a small cake on the bottom of each bottle. By now the wine should be very clear and very sweet. You can cut the sugar to 20 to 25 pounds if you like a semi-dry wine or semi-sweet wine.



Have fun. It is very labor intensive and the yield is somewhat low but it is well worth it when you hold a glass of it up to a light and see the illuminescence and then enjoy the wonderful taste.
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