This recipe is from my first attempt at making wine and is adapted from one in Home Winemaking by Jack Keller.

I am currently making this wine, so this post will be updated from time to time.

Equipment Needed

  • Primary Fermentation Vessel
  • pH Meter
  • TA Test Kit
  • Hygrometer


  • 3 ½ lbs Frozen Strawberries
  • 1 lb 12 oz sugar
  • Yeast – Lalvin EC1118

Prepare Must

  1. Put frozen strawberries into a fine-mesh style straining bag, tie-closed, and then put in primary.
  2. Allow to come to room temperature and then mash.
  3. Extract 1 cup juice and measure SG (record as Initial SG).
  4. Calculate target SG.
  5. Bring 2 quarts water to a boil and thoroughly dissolve sugar in it. Allow to dissolve completely. Pour over mash in primary to juice.
  6. Add water to make 1 gallon.
  7. Allow to rest for 12 hours (to cool below 85F)
  8. Measure SG, PH and TA
  9. Adjust SG (take 1 cup juice from primary, slightly warm and dissolve sugar adjustment to raise)
  10. Adjust PH/TA by adding Acid
  11. Take 1 cup juice from primary. Dissolve yeast nutrient in it and then add to primary. Stir well.
  12. Add 0.2 g potassium metabisulfate and stir well.
  13. Cover primary and wait 12 hours.
  14. Prepare Yeast starter.
  15. Add pectin enzyme, and stir to completely dissolve. Wait 12 hours.
  16. Add yeast to primary.


  • Twice daily punch down straining bag
  • Once SG drops below 1.003, rack into secondary.
  • Take bit of juice, add campden tablet, then into secondary.
  • Add airlock and let rest for at least 30 days.


I’m aiming for a semi-dry wine.

  • TARGET SG = 1.095
  • Semi-Dry Red
  • TA 5.0 – 6.0 (g/l)
  • PH 3.3-3.4
  • SG 1.000 – 1.003
  • Alcohol Content ~ Target 12% – 13%

Log of activities

  • 2022-APR-05: Measured SG 1.020, Removed straining bag
  • 2022-APR-06: Measured SG 1.010, Transferred to secondary
Last modified: April 7, 2022



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