Preparing the Equipment and Fruit

• 1). Sanitize all the equipment that will come in contact with the ingredients prior to making the wine.
  
  
• 2). Get 4 lb. of strawberries, making sure the fruit is fully ripened. Wash the berries thoroughly. Remove any stems, leaves and bruised fruit.
  
  
• 3). Place the strawberries in zip-top bags and freeze them for at least two days to break down the cell walls, releasing the juice. Process the strawberries after freezing by placing thawed portions of berries in a large bowl and crushing them with a potato masher or similar tool.
  
  
• 4). Pour each portion into the strainer bag, allowing the juice to run into a sanitized 1-gallon bucket. The bucket will act as the primary fermenter. Seal the strainer bag and place it in the bucket.
  
  

Adding Ingredients

• 1). Dissolve the sugar in 1 gallon of boiling water. Once it has reached room temperature, add it to the "must"--the processed juice and fruit. Check the specific gravity of the must with the hydrometer. It should be around 1.084. If it is below this level, add more sugar and check the specific gravity again.
  
  
• 2). Add the pectic enzyme, yeast nutrient, acid blend (use the acid test kit to determine the amount to add) and crushed Campden tablet.
  
  
• 3). Stir the must and add water to bring it up to the 1-gallon level. Cover the top of the bucket with a cloth towel and let sit overnight.
  
  
• 4). Add the yeast to the must. There is no need to stir. Place the towel on the bucket again.
  
  

Fermentation

• 1). Check the must for signs of fermentation within the first 24 hours. Foam will begin to accumulate on the surface of the must. Punch the strainer bag down into the must and stir it gently each day.
  
  
• 2). Check the specific gravity of the must around day 5. If the must has reached 1.04 or less, remove the fruit pulp from the strainer bag and discard.
  
  
• 3). Sanitize the siphon hose with cleanser and use it to transfer the must from the primary fermenter to the glass jug, which will act as the secondary fermenter. Ensure there is about 2 inches of air space between the level of the must and the top of the jug.
  
  
• 4). Sanitize the airlock and stopper, fill the airlock properly with water and place the airlock and stopper into the top of the jug. This will seal the jug, protecting the must from contamination.
  
  
• 5). Observe the fermentation process in the jug each day. You will notice bubbles rising in the jug and carbon dioxide gas escaping from the airlock. Allow the must to sit in the jug until the yeast settles. This may take around one month.
  
  
• 6). Siphon the liquid into the bucket, after one month, being careful to leave the sediment behind in the glass jug. Stir the wine vigorously in the bucket to drive off any excess carbon dioxide gas.
  
  
• 7). Clean the glass jug, siphon the contents of the bucket back into the jug and replace the airlock. Top off the wine with water to leave about 2 inches between the liquid and the top of the jug.
  
  
• 8). Repeat steps 6 through 7 each month until the wine clears, usually within 2 to 3 months. During this time, the must will turn into wine.
  
  

Bottling and Storage

• 1). Take the specific gravity of the wine occasionally. When it is at or below 1.00, the wine is ready to bottle.
  
  
• 2). Siphon the liquid into the bucket for the last time, leaving the sediment behind in the glass jug. Stir in 1 1/4 tsp. of potassium sorbate into the wine to stabilize it and prevent yeast from further developing once the wine is bottled. Siphon the wine from the bucket into sanitized wine bottles
  
  
• 3). Soak the wine corks in warm water for about 15 minutes. Cork each bottle using the corking tool.
  
  
• 4). Store the wine in a cool dry place. To keep the wine from spoiling, store the wine on its side to keep the corks moist.