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Strawberry wine recipe Ingredients for a 15 L demijohn 10 kg strawberries 2.5 kg sugar -1 L water Pektoenzym https://browin.com/shop/product/40141... Wine yeast nutrient https://browin.com/shop/product/40100... Enovini Strawberry Wine Yeast https://browin.com/shop/product/40030... Acidity regulator "Kwasomix" https://browin.com/shop/product/40182... Wash the ripe fruit thoroughly and stalk them. Crush the strawberries e.g. with a mixer attached to a drill and place in a vessel for fermentation. Press out some of the juice without the fruit particles and test the sugar concentration and acidity. Add pectoenzyme and sugar syrup to the fruit pulp with the first dose of sugar (1 l water + 1 kg sugar). Divide the nutrient solution packet into two portions, add the first portion at the beginning of fermentation after the sugar syrup, dissolved in a small amount of water. Add the Enovini Strawberry Wine Yeast, rehydrated for 20 minutes to extract the optimum amount of flavour from the fruit and ensure a well-balanced, best home-made strawberry wine you can make. Before fermentation, also add the correct amount of acidity regulator Kwasomix resulting from the acid meter measurement. Based on the measurement, our dosage was 15 g per 10 kg of fruit. Secure the fermentation container with a airlok and leave to ferment. Strawberry must ferments easily, after about 1 week, strain the fruit and discard. Leave the liquid alone to ferment. Top up the young wine with the rest of the nutrient solution dissolved in a little water. Add the remaining sugar (1.5 kg), dissolving it in 2 litres of wine heated to a maximum of 50 °C. Put the whole thing back in the balloon until fermentation stops and the wine clarifies. For the recipe we used: 30 L fermentation container https://browin.com/shop/product/34043... 15 L plastic demijohn with fermentation airlok https://browin.com/shop/product/64421... Fruit press