This recipe is designed for 1 Gallon of wine. It can be changed by modifying the amounts according to your needs.

• 3 1/2 lbs Strawberries
• 7 pts water
• 2 lbs sugar
• 1 tsp Acid Blend
• 1/4 tsp Tannin
• 1/2 tsp Pectic Enzyme
• 1 tsp Nutrient
• 1 Camden crushed
• 1 pkg yeast ( Champagne style)

Starting SG 1.090-95

Remove stems and foreign matter. Wash and drain berries. Using a nylon or fine mesh bag, (or press) mash and strain out juice into primary fermentor. Keeping all pulp in the bag, tie off the top and place it in the fermentor. Stir in all the ingredients except yeast. Cover the primary and leave it for 24-48 hours. (The camden is a sterilizer and will kill the yeast if you add it too soon) Add yeast, and cover the primary. Stir daily, check SG and gently squeeze bag. When SG reaches about 1.030, (about 5 days), rack into sterilzed carboy, leaving all sediment behind. Attach airlock and leave for about 3 weeks. When SG reaches 1.00 or less, rack again into sterized carboy and re-attach air lock.

Thanks to Raymond Massaccesi for his book.