How to make strawberry wine

Strawberries, one of my favourite fruits, how can you capture that taste in a strawberry wine recipe?

With any fruit wine recipe, the main flavour you want to really shine is the fruit you are using and sometimes it is tough to find that balance.

This Strawberry wine recipe finds that balance with the delicate flavour of fresh strawberries tuned in with a crisp and slightly dry wine.

There isn’t lots of body to this strawberry wine but it is most definitely refreshing, crisp and the strawberries shine through right until the last drop.

Table of Contents

Delicious Strawberry Wine

Strawberries have to be one of the most popular choices for a fruit wine. I don’t know of many people who don’t like eating strawberries and I think this turns into a desire to translate this into a wine recipe.

In the UK in the summer the shops are full of strawberries, supermarkets buy them by the pallet load and you can generally pick and choose what varieties you may want to use in your strawberry wine recipe.

Fresh Strawberry Wine

When it comes to selecting your strawberries for a wine it is a case of the riper the better. It’s most often the case that when you buy strawberries in a supermarket they are around 75 – 85% ripe this is because the shelf life of fully ripe strawberries is a lot shorter.

Once you pick a strawberry they do not ripen any further, they will colour more but won’t ripen and get sweeter. Using strawberries for your wine that are only 80% ripe can be fine but there are other options to get sweeter strawberries.

Pick your own farms will give you the option to select fruit that is completely ripened, you have the choice of picking exactly the strawberries you want.

This means that you can quality control each and every strawberry that will go in your strawberry wine and you can go from picking to processing the strawberries in a matter of hours.

Frozen Strawberry Wine

Another option is to use frozen strawberries, the great thing about frozen strawberries is they are most often picked when they are riper as they are frozen quickly after picking they won’t degrade on the shelf at the shop. The other thing with frozen strawberries is they are usually already prepared with the green part removed and often they’re cheaper than the fresh.

This strawberry wine recipe I have used frozen strawberries although it’s completely fine if not better to use fresh, ripe fruit. I’m making this in winter so fresh strawberries are not in season. One thing I will mention about freezing is that when the fruit is frozen it breaks down the cells when you defrost the strawberries the juice pretty much runs out of the fruit which is great for making wine. The first thing we will be doing in this recipe is mash the berries to break them up.

To make this strawberry wine you’ll need the following piece of equipment which you can pick up here if you don’t have already:

  • Fermenting Bucket
  • Nylon Straining Bag
  • 1 Gallon Demijohn
  • Bung & Airlock
  • Potato Masher
  • Hydrometer
  • Syphon
  • Bottles, Corks and Corker

Modified: Feb 11, 2022 by Mr. Strawberry · This post may contain affiliate links · 14 Comments

How to make strawberry wine

How to make strawberry wine

How to make strawberry wine

How to make strawberry wine

How to make strawberry wine

Back in the 1990s, there was a popular country music song about strawberry wine. In those days, the internet was young and the flow of information had yet to reach Vesuvius-like levels. As more and more people connect and search for what they want to know about, more and more folks have taken an interest in fermenting their own brews. One such drink, strawberry wine, happens to fall within the purview of Strawberry Plants .org.

How to make strawberry wine

So, without making much more ado about nothing, for any of the adventurous types looking to brew up a batch of homemade strawberry wine, this strawberry wine recipe is for you.

Strawberry Wine Recipe

Unlike most food recipes, this strawberry wine recipe (and most other strawberry wine recipes, for that matter) takes quite a while to finally be completed. If patience and perseverance are completely lacking from your character makeup, it might be best to find a different way of obtaining your wine. On the other hand, if you are up to the challenge, don’t mind waiting, and can spring for some basic brewing equipment, making strawberry wine can be a enjoyable process. You can get what you need here: Basic Homebrewing Equipment.

To reiterate, the strawberry wine making process is a relatively slow process. It will take a minimum of three months before a good end product is acquired. So, get all your supplies ready and then get busy!

Strawberry Wine Recipe: Ingredients

3 pounds of strawberries (conversions here)

1 gallon of water

2.5 pounds of sugar

2 teaspoons of lemon juice or citric acid

1 teaspoon of wine yeast

Strawberry Wine Directions

How to make strawberry wine

Thoroughly mash the strawberries manually. Put the mashed strawberries, sugar, lemon juice/citric acid in the crock pot. Bring 5 pints of water to a boil. Pour the boiling water into the crock so that all the other ingredients are covered. Stir to dissolve as much of the mixture as possible. Monitor the temperature of the solution and add the wine yeast when it cools to 85 degrees Fahrenheit. Cover the crock and stir the components every day for one full week. On day seven, strain the mixture and move the remainder to a secondary fermentation container. Fill that container up to one gallon with water. Fit the fermentation trap and allow the yeast to do their fermenting work. Rack the wine after 30 days and again after 21-28 more days (see below if you are unsure what racking is). When fermentation is complete and the wine is clear, bottle it. Allow a minimum of three additional months to pass for aging (a full year is generally accepted as best).

Strawberry Wine Recipe: Notes

It is important to ensure that the strawberries you choose for use in this or any strawberry wine recipe are fresh and unblemished prior to mashing. Make sure that there is no mold or rot on the berries. Consult the Strawberry Buying Guide for additional information. Also, pure granulated sugar is easiest for the yeast to process during fermentation. However, other sugars can be used if you are feeling daring (but it isn’t recommended).

Be sure to post a comment about your experience below, and others will benefit!

A sweet and refreshing fruit wine that is perfect for any summer day.

Strawberry wine — we’ve all heard it mentioned in country songs, so isn’t it fitting that we’d want to try it at some point? (Thanks, Deanna Carter and Chris Stapleton).

But when you look around a liquor or wine store, it’s very rare you’ll find a bottle of it. Luckily, it’s a lot easier than you’d think to make strawberry wine at home — and it turns out delicious, as well.

So gather up some strawberries (frozen or fresh is fine!) and we’ll get started with this classic summer favorite.

Strawberries: A Bit of History

Just like their cousins, raspberries and blackberries, strawberries belong to the rose family of plants.

The rose family are characterized by small, flavorful berries and thorny, wild brambles (meant to protect all that delicious flavor from predators). If you’re lucky enough to live close to a strawberry bush, we definitely recommend picking some wild strawberries and using them to make wine. Otherwise, using frozen strawberries will do the trick as well — they tend to be picked riper than their store-bought, fresh counterparts, and once thawed, they’ll make very flavorful wine.

Now, let’s get started!

All the Equipment You’ll Need

First, you’ll need a 2 gallon bucket, or a glass 1 gallon carboy — this is where you’ll store your strawberry wine while it ferments. If you don’t have a glass carboy, any food-grade, sanitized gallon container will work.

You’ll also need an airlock and rubber stopper, which will make sure that carbonation can escape from your mead while it is fermenting, but also prevent anything bad from getting into your mead. You can grab all of this in a winemaking starter kit.

Preparing Your Strawberries

Now that you know a little bit about the history of strawberry wine and what equipment to use, let’s move on to the recipe. This recipe makes approximately one gallon of delicious strawberry wine.

If your strawberries are frozen, thaw them first in a large pot. If they’re fresh, wash your strawberries well, chop them in halves, and remove the stems.

Then, once thawed, place the berries in a large pot or bowl and crush them with a spoon or potato masher. Add the sugar and hot water, and stir well.

Step 3: Preparing for Fermentation

If you’re fermenting your strawberry wine in a glass gallon jug, strain the mash and skins out with a cheesecloth, then add the mixture to your gallon jug.

If you’re making it in a bucket, you can leave some of the mash and skins in your bucket for fermentation. To make your wine a bit less cloudy, you may want to strain some, though.

Make sure there’s at least 4 inches of space for headroom in your fermentation vessel. If there isn’t, pour out a bit of the strawberry juice to avoid overflowing during fermentation.

Next, in order to start the fermentation process, you’ll need a wine yeast. In this recipe, we use the brewsy bag, which is a combination of an industry-exclusive wine yeast, nutrients for healthy yeast, energizer for a quick and hearty fermentation, potassium bicarbonate (to reduce strong, acidic flavors), malolactic culture (to make your wine smoother) and bentonite (a clarifier for sparkling clear wine). It’s the only way to ensure that you have a reliably strong and successful fermentation.

Add an entire Brewsy bag in, and pop on your airlock on top (making sure it’s full of water).

Step 4: Fermentation

Your strawberry wine will start to ferment within 24 to 48 hours, and will continue doing so for about 5 to 7 days(sometimes longer). You’ll know it’s done when the bubbling has slowed down significantly (fermentation creates carbon dioxide, which causes bubbling in the airlock), or when it starts to taste a bit dry.

When in doubt, taste-test your strawberry wine for sweetness, and then go onto the next step when your strawberry wine tastes dry enough for your liking. If it still tastes too sweet, let it keep fermenting for several more days until it tastes more dry.

Step 5: Filtering Your Wine

Once the bubbling has slowed down significantly, it’s time to get rid of the lees (that’s the sediment that has settled at the bottom of your carboy) and prep your wine to be enjoyed!

We definitely don’t want any yeasty particles in our wine, so we’re going to get rid of them by first forcing any leftover yeasty bits to the bottom of the container.

A great way to do this it simply to pop your wine in the fridge! Keep it in there for at least two days. The cold forces any leftover particles to fall to the bottom of your container.

After that, you’ll need to filter (or ‘rack’) your wine. To do this, simply pour your wine off of the lees (all that cloudy sediment that will show up at the bottom) at into another container. You can also grab a siphon for a totally mess-free transfer (which can be tricky if you’re not used to it, but super effective!)

Optionally, you might want to use a clarifying agent, which works on the molecular level to bind to small particles in your mead — particles that might lead to yeasty, bitter flavors. Every Brewsy kit comes with a clarifying agent to rid your wine of any off-flavors and make it sparkling clear.

Step 6: Bottling Your Strawberry Wine

Many winemakers believe that aging helps to bring out the subtle flavors in the fruit, resulting in a more delicious final product. But some people prefer the bright flavor of young strawberry wine!

We recommend having a glass now, and saving a few bottles for later (this recipe will yield 4 750mL regular-sized wine bottles). You can compare the taste of younger and aged wine, and see which one you like better!

The most common complain we hear about strawberry wine is that it sometimes comes out too dry. Don’t worry, it will get better with time. But, if yours seems to lack flavor, you’ll want to backsweeten it by making a simple syrup.

We hope you enjoyed this recipe for strawberry wine! Ready to get started? Grab a Brewsy winemaking kit, which has all the tools you need to guarantee delicious and reliable strawberry wine (or cyser or whatever you’d like!) every time you make it! (and use code FRUIT15 for 15% off, too).

How to make strawberry wine

How to Make Strawberry Wine

The juicy red fruit that’s most synonymous with summer makes a sweet and flavorful wine that pairs well with salads, salmon or shellfish, desserts, or as Sangria. Deeper in color than a rose yet lighter than other red wines, the bright pinkish red hue screams ‘stash me in a wicker basket and drink me on a gingham blanket.’

Some parts of the country are lucky enough to have their strawberry harvest start as early as April – while the rest of us have to wait until June. If you’d rather not wait to try your hand at this recipe, using a strawberry puree can or pouch is not only easy, but an already-sterilized and seedless option. You can also use frozen strawberries from the store or make things easiest by using a strawberry fruit wine base.

Before starting, make sure you properly sanitize your wine equipment.

Ingredients for a 1 gallon batch of Strawberry wine:

  • 4lbs strawberries (fresh or frozen)
  • 2 1/2 lbs sugar
  • 1 gallon spring water
  • 1 tsp acid blend
  • 1/2 tsp pectic enzyme
  • 1 tsp yeast nutrient
  • 1-2 campden tablets (1 optional during stabilizing)
  • 1 packet of Red Star Premier Blanc
  • Optional: ½ tsp wine stabilizer of choice
  1. If using fresh strawberries, rinse them well. It helps to smash them up a bit (easiest in a food processor) and let them sit in the sugar. If using frozen, make sure they’ve thawed to room temperature.
  2. Fit a large, sanitized pot with a straining bag and fill with your strawberries and sugar. Mash with a potato masher and stir to fully blend.
  3. Add the water and keep stirring. Heat to a near boil, then lower to a gentle simmer for 30 minutes.
  4. Once 30 minutes are up, stir in the acid blend, pectic enzyme, and yeast nutrient (not the yeast).
  5. Pour the mixture into a sanitized fermentation bucket. Cover with lid and airlock.
  6. Once at room temperature, stir the mixture and check the gravity. You’ll need this number months from now to calculate your ABV.
  7. Add crushed Campden tablet and stir thoroughly before re-securing the lid and letting sit for at least 12 hours. The campden tablets will kill any wild yeast or bacteria present in the strawberry wine must.
  8. After at least 12 hours have passed, add the yeast into the fermenter and re-cover with the lid and airlock.
  9. Stir daily until gravity drops to 1.020 or below.
  10. Within the next couple days, you’ll notice yeast activity letting you know your fermentation is well underway. After a week, activity will slow and you can siphon the strawberry wine into a carboy and leave it undisturbed for a month.
  11. Siphon/rack the wine again to get it off the sediment, into another sanitized carboy, then cap with airlock to leave undisturbed for 2-3 months.
  12. Rack again, for another 3 months. These steps are repeated to get less and less sediment left behind in your carboy each time.
  13. After this, when your wine has not shown fermenting activity for about a month (no bubbles or sediment), check your final gravity and move on to bottling.
  14. Optional (but highly recommended): If stabilizing, add a crushed Campden tablet and potassium sorbate, then wait 2-3 days before bottling.
  15. Allow the strawberry wine to bottle age at least 6 months before tasting.

Not sure which you’ll be shocked by more; how easy it is to make or how good it tastes. Your strawberry wine will be well worth the wait and your only regret will be that you didn’t make a bigger batch! Making strawberry wine can serve as a favorite Spring or Summer tradition of strawberry picking and making wine to enjoy the next summer, in nearly every region.

Curious about other fruit wines? Check out our other recipes:

Posted: Jul 29, 2021 · Updated: Jul 29, 2021 by Jenny McGruther · This site earns income from ads, affiliate links, and sponsorships.

How to make strawberry wine

This strawberry wine makes the best of an abundance of early summer berries. Made in the old European tradition of infusing wine with fruit and herbs before fortifying it with a sweetener, this version strikes your tongue with an intense strawberry flavor before settling with a lovely, sweet finish.

It’s a lovely summer fruit recipe that’s easy to make and requires no complicated brewing techniques.

How to make strawberry wine

What is it?

Strawberry wine is a berry-forward, boozy drink made from strawberries. While modern recipes call for fermenting strawberries with wine yeast as you might do when making wine from grapes; however, in older traditions, it was made by infusing wine with berries and later fortifying the drink with sugar or honey.

This is the old European tradition that brings us May Wine, a drink made by infusing white wine with strawberries and the herb woodruff as well as various summer wines flavored with berries and stone fruit.

What’s in it?

Made in the older European tradition of infusing wine with fruit, this recipe calls for fresh berries, hard alcohol such as vodka, white wine, and sugar.

  • Strawberries are rich in various nourishing plant compounds that give the berries both their vivid color and bright flavor. When they sit in wine, they release their flavor and their bright color turns the wine a vivid red.
  • White wine makes up the bulk of this recipe, and it’s best to choose a naturally fermented wine that tastes light and fruit-forward.
  • Vodka is a (mostly) flavorless, clear hard alcohol and it fortifies the wine. Some recipes call for brandy in place of vodka.
  • Sugar provides a sweetness, making this wine both decadent and dessert-like. Organic white sugar works best in this recipe to keep the strawberry flavor both clean and bright; however, you can also substitute an unrefined cane sugar or honey.

Tips for making infused wines

Making strawberry wine is a super simple process. You start by hulling the berries, and then adding the fruit to a large jar. Next, you’ll cover the berries with vodka and

  • Use the freshest berries you can find. It’s tempting to use strawberries that are at the end of their shelf-life in summer preservation recipes such as this one; however, your wine will only taste as good as the ingredients you add. So, make sure to use fresh, ripe, sweet-tasting fruit.
  • Be patient, it takes a week or two for the berries to fully infuse the wine with their flavor and color.
  • Use a fine-mesh sieve or a cheesecloth to strain the wine, as it will improve the drink’s clarity.

Introduction: Tasty Homemade Strawberry Wine Recipe

How to make strawberry wine

How to make strawberry wine

How to make strawberry wine

We are making home made wine for a while now I want to share the recipes with people.

This is recipe of strawberry wine. Also, we have a blog that we are publishing few new recipes every week :

We will be happy to hear some comments and Your recipes as well. Join wine making community!

In Europe strawberries have been cultivated since the XV century. In few centuries it became one of the favorite berries among cottagers. People are used to eating it raw or cooking delicious preserves and compotes from it. However, we’ll find out how to make homemade wine from strawberries. The recipe of this fragrant and tasty beverage is pretty easy, thus even fledgling winemakers would be able to make it.

The key problem here lies in obtaining strawberry juice. You see, strawberries are not very anxious to give it, that’s why you can’t omit using water and sugar. Another important thing – for the most fruit wines we don’t need to wash the fruits, but it’s obligatory to wash strawberries. Otherwise, you’ll end up with an unpleasant earthy taste. For natural fermentation we’ll add some raisins, otherwise you can use wine yeast. Ingredients: Strawberries – 6.5 lb / 3 kgSugar – 4.4 lb / 2 kgWater – 0.8 gal / 3 litersRaisins – 3.5 oz / 100 gr (not necessarily/alternatively wine yeast)

Step 1: Step 1

Mash cleaned ripe strawberries by hands or with a wooden rolling pin.

Step 2: Step 2

Dissolve sugar in warm water.

Step 3: Step 3

Put the strawberry pulp into a container, add sugary syrup. I also suggest you add handful of raisins and thoroughly stir it. Raisins contain wild wine yeasts which facilitate fermentation. You can manage without them, but you’ll have no guarantee that the strawberry must will ferment.

Fill the container up to ¾ of its volume; otherwise the must might overflow during the fermentation.

Step 4: Step 4

Tie up the bottleneck with gauze and leave it for 5-7 days in a dark place with a temperature of 61-77F° / 16-25°C. In order to prevent mold from appearing and the juice from souring, I suggest you stir the must with a wooden spoon or clean hands every day.

Step 5: Step 5

After 5-7 days when you see the signs of active fermentation (foaming, hissing sound, and fermented odor), pour the juice from the sediment through a straw. Squeeze the pulp through cheesecloth.

Step 6: Step 6

Pour all of the fermented juice into a clean bottle or a can. Install air lock of any design for sealing and carbon dioxide removal.

Step 7: Step 7

Move the container into a dark warm place (65-74F° / 18-23°C).

Step 8: Step 8

After 36-45 days still fermentation will be finished (the air lock will stop bubbling, there will be sediment at the bottom, the must will get brighter). After that you’ll have to pour the new strawberry wine from the sediment through a narrow straw and bottle it for storing. You should make sure that each bottle is tightly sealed with a cork.

Step 9: Step 9

9. Leave bottles in a cellar with a temperature of 47-54F° / 8-12°C for infusing. I suggest that you season wine for at least 65 days before consuming it, thus its taste will get much better.

Finally you’ll end up with a wine with ABV of 16-18 degrees. If that’s too much for you, then at the initial stages you should add twice as much water. In our case it’s 1.6 gal / 6 liters instead of 0.8 gal / 3 liters. This way you’ll end up with a strawberry wine with ABV of 10-12% but shorter shelf-life. Heady wine can be kept for a year or year and a half, light wine – for 6-8 months.

Be the First to Share

Did you make this project? Share it with us!

Strawberry Wine Recipe #1

Provided by Judy.


  • 4 – 4.5 pounds strawberries
  • 1 gallon water
  • 2 pounds sugar
  • 1 teaspoon acid blend (do acid test)
  • 1/8 teaspoon tannin
  • 1/2 teaspoon pectic enzyme
  • 1 teaspoon yeast nutrient
  • 1 Campden tablet
  • 1 package Côte des Blanc or champagne yeast (can substitute regular wine yeast)


  1. Wash and remove the stems and leaves.
  2. Use a straining bag and fill with the strawberries. Tie the top, commence crushing and mashing. Leave straining bag in a sterilized bucket.
  3. Add water, sugar, and acid blend (if needed, do test), tannin, pectic enzyme, and yeast nutrient. Stir well.
  4. Before you add the yeast, you will need to sterilize the must. Crush up one Campden tablet and add to the must. Stir and cover for 24 hours. Now you may add the yeast. Stir well, cover, and stir every day for 4-5 days.
  5. Then siphon into your 1 gallon jug, put the rubber stopper on and airlock.
  6. Siphon every 2 weeks and add 1 crushed Campden tablet every time you rack. It will take about 2-3 months before your wine is clear enough to bottle.
  7. You can make more than just 1 gallon if you just multiply out the recipe to however many gallons you want to make. One pack of yeast will work well for 5-7 gallons.

Strawberry Wine Recipe #2

Provided by Don Schiller – voted “Best of Show” at his local county fair in 1995.

As I bring home box upon box of California Strawberries this season, I inevitably end up with a lot of hulls. What to do? Figure out how to make strawberry wine!

How to make strawberry wine

I was trying to make strawberry vinegar, but I’m a space cadet and forgot the second fermentation process. So I inadvertently discovered how to make strawberry wine. And it’s delicious! There’s no yeast or “mother” required, since strawberries have enough natural chemicals to turn the liquid into booze.

How to Make Strawberry Wine

Strawberry Wine

How to make strawberry wine

There’s no yeast or “mother” required, since strawberries have enough natural chemicals to turn the liquid into booze.


  • 1/4 cup sugar
  • 1 quart water
  • 1 1/2 cups strawberries


  1. Dissolve sugar in water in a wide-mouthed food safe container.
  2. Add strawberries and weight them down with something heavy.
  3. Cover jar with cheesecloth or loose cotton and let sit in a cool, dark place for thirty days. Swirl each day to prevent mold formation.
  4. Strain out strawberry pieces, cork and let sit in a cool, dark place for six months before drinking.

Nutrition Information:


Serving Size:

How to make strawberry wine

How to make strawberry wine

Gather up your tired, your weary, your beaten, battered and bruised strawberries. Or hulls. Or whole strawberries (I personally prefer to eat the juicy bits, and saved scraps for my experiment in how to make strawberry wine).

How to make strawberry wine

Dissolve 1/4 cup sugar into a quart of water in a wide-mouthed food safe container (not metal). Don’t worry about the sugar content: it breaks down naturally as the strawberries ferment.

How to make strawberry wine

Add 1 1/4 to 1 1/2 cups strawberries and weigh them down with something heavy. I used a smaller jar. An important part of how to make strawberry wine is keeping the strawberries submerged to prevent mold formation.

How to make strawberry wine

Secure a piece of cheesecloth or a loose piece of cotton (I cut mine out of old shirts) to the top with a rubber band. Let sit in a cool, dark place for thirty days. Swirl it around a bit each day to prevent mold formation.

How to make strawberry wine

After a month, strain out the strawberry pieces and cork the wine. Let it age in a cool, dark place for at least six months before drinking.

How to make strawberry wine

Do you have any questions about how to make strawberry wine without yeast or starters?

Momming day to day in the country

How to make strawberry wine

How to make strawberry wine

My husband and I enjoy visiting the Beaver’s Bend area in Oklahoma. One of the stores we like to visit while there serves Wine-a-Ritas and we always get one as we browse the store. They have the mix that you can take home with you, but they are pricey. So, I decided to create my own recipe and today I’m showing you how to make your own Strawberry Wine a Rita.

It’s acutally pretty funny how easy this is, without spending a lot of money.

Girls Night In

My girl friends and I get together every couple of months for a wine night. We usually bring our favorite wine and share, but sometimes we will throw something new in the mix. I brought my wine a Rita mix. They loved it! One of my friends said she could drink it all day!

When we get together, we mostly just visit, but sometimes we will play a game. Below are a few you might like to check out.

Adding a game to the mix can make the night extra fun! Sometimes we learn new things about each other and always have a ton of laughs!

How to make strawberry wine

What you need to make a Strawberry Wine a Rita

First, you need a can of frozen limeade and your favorite fruit. In this recipe, we use frozen strawberries. Using frozen fruit makes this recipe stay slushy without the need to add extra ice, which will water the drink down a bit. The last ingredient is, of course, wine. You will also need a blender. A blender helps turn this into a delicious frozen drink you are going to love!

Strawberry wine is a great wine for beginners and it has become a staple recipe for me. I have adapted it from the initial 17% hooch I first made into a still white wine, sparkling “champagne,” some vermouth experiments and now into my first composite wine with two fruits used with Strawberry and Rhubarb.

The classic strawberry wine is a quick and easy wine ideal for the beginner. Forgiving as a sweet or dry wine and quick to age to perfection. As I am now more confident with flavours, methods and throwing myself into experimenting with recipes I have decided to try and modify it to a slightly fuller rose rather than white wine. The first experiment was started last week with bananas added to bring a subtle fruitier weight to a purely strawberry wine with a more velvety mouth feel. This strawberry and rhubarb wine has two ideas to test out. The first is that rhubarb compliments strawberries as a classic taste combination creating a rounder top note, the second idea is that the raisins add a fuller base just like the bananas.

Strawberry and rhubarb wine ingredients

When making the strawberry wine with added body I thought that the fruitiness of the bananas would fight the rhubarb making a muddled wine with three fruits fighting for dominance. Using raisins I hope will compliment rather than battle the tartness of the rhubarb with less perfumed scents floating about in the final bottle.

Rhubard macerating in sugar

Using two fruits in combination adds some complexity in logistics and recipe. Ideally strawberries and rhubarb are macerated with different methods so it is more work to prep before the yeast is even pitched. Strawberries require an aqueous maceration and rhubarb uses sugar to draw out the liquid as it dissolves. Both methods are used for the same reason to minimise bitter tastes being extracted from the fruit with only liquid being present when the yeast is eventually added. As the must is overwhelmingly liquid you have an easier life when this is in primary fermentation with little stirring needed compared to say blackberries that require a labour intensive stir four times a day!

Primary fermentation at day 1, 3 then 5.

I chose to use MA33 yeasts as it can tolerate the harsh Oxalic acid in rhubarb and convert much of it to softer tasting Malic acid. It had hell of a party and was exceptionally quick to ferment taking only four days in primary with a thick foam present for much of that time. Initially it was a grimy brown as the yeast was held with in it but as they yeast coalesced it started to sink leaving a clean white foam instead. I chose to mix the yeasty foam into the must so that it did not have any chance to oxidise. As I want the rhubarb to compliment the strawberry I used it in a 1:2 ratio with with 700 grams of rhubarb and 1400 grams of strawberries per British gallon of wine. There are no hard and fast rules for this and you can change this ratio to match your own taste. Some even make two wines of each fruit and blend them just before bottling.


Suitable yeasts – MA33 or other white wine yeasts

1200g firm strawberries
800g Rhubarb
200g raisins
1kg sugar to 1.09SG
About 4 litres water
Juice of 1 lemon
Cup of strong tea
1 tsp yeast nutrient
Sachet of yeast

1. Chop the rubarb up into small chunks and pour over 1 kg of sugar. Stir it then cover. Leave for 3 days and stir twice a day to extract the juice into the sugar

Strawberries macerating

2. On day two trim and wash your strawberries and mash thoroughly in a pan. Boil one litre of water then pour over 1 litre of boiling water (the other water can be set asside in a covered pan)

3. On day three chop the raisins roughly and boil in the remaining water. leave it covered red to cool.

4. Once the strawberries have puréed strain through sterilised muslin, then pour the now cooled “raisin water” through to extract the flavour. It can be stirred but do not squeeze the mush as this extracts bitter tastes

5. Stir in the rhubarb sugar into the must and remove the rhubarb with a slotted sterilised spoon. Adjust sugar level to 1.08 (11%ABV could be made into champagne too) or 1.09SG (13%ABV) Stir in the strong tea, lemon juice and yeast nutrient and the yeast and leave in primary to ferment. The primary fermentation vessel needs be big enough to contain the explosive fermentation as strawberries tend to foam a lot!

6. Rack after a month, then 2 months after that if needed

Can be drunk after 6 months of pitching the yeast, ready in nine and great after 12 but this will not last beyond 2 years.

How to make a Strawberry Wine Spritzer

Bright and bubbly, this pink strawberry wine spritzer is made with rosé and is sure to lift your spirits and freshen up your summer cocktails.

While a little unexpected, the touch of basil combined with the off dry rosé and berry flavours keeps this spritzer from becoming overly sweet. The extra few minutes to make the simple syrup is totally worth it. Plus, you can use the syrup for other things too. Check out my Joyful Hostess tip at the end for a cool idea 😉


  • 4 oz. Rosé: wine (I used Vivace Estate Winery Brilliante)
  • 1 oz. Vodka
  • 1 oz. Strawberry Basil simple syrup (recipe below)
  • Sparkling water
  • Raspberries and sliced strawberries

Photo credit Taylor Lanoie Creative Co.


  1. Fill glass halfway with ice
  2. Add vodka, syrup and wine. Stir to combine.
  3. Top with sparkling water, add berries
  4. Garnish with strawberry and basil leaf.

How to make Strawberry Basil Simple Syrup

  • 1/2 cup sugar
  • 1/2 water
  • 1 cup chopped strawberries
  • 12 basil leaves

In heatproof pan, heat water and sugar until sugar is dissolved and just starting to boil. Add strawberries and continue to boil an additional 3 to 4 minutes or until berries become soft (and start to breakdown). Remove from heat and stir in basil leaves. Let cool completely. Drain and store syrup in sealed container in fridge. Syrup will last approximately two weeks.

Thank you to Vivace Estate Winery for gifting me the wine to make this delicious strawberry wine spritzer cocktail! It’s something we’ll be enjoying all season long!

Joyful Hostess Tip: If you prefer it less sweet or don’t want to bother with the simple syrup, muddle a few strawberries with a basil leaf and add them to your drink.

For another delicious wine cocktail check out this Mango Peach Sangria! Or for a spritzer that is low-cal and alcohol free, this Raspberry Orange Mocktail is spectacular and full of flavour!

Joyful Hostess Tip #2: The strawberry basil simple syrup recipe above makes a delicious ice-cream topper! Try it with vanilla ice cream or lemon sorbet.

How to make strawberry wineOur strawberry wine recipe is a fresh and crisp wine perfect for relaxing on a summertime afternoon. You will get splashes of mouth-watering strawberries bursting with flavor. Strawberry wine is an excellent alternative to traditional grape wines. You can never go wrong pairing strawberry wine with some rich and delicious chocolate. Try our strawberry wine recipe below.

If you would like to try a kit we have a list of the best strawberry wine kits available.

Strawberry Wine Recipe

Ingredients for our strawberry wine recipe:

  • 16 pounds (7.3 kg) fresh strawberries
  • 10 pounds (4.5 kg) sugar
  • 5 teaspoons (23 g) yeast nutrient
  • 1¼ teaspoons (3.4 g) grape tannin
  • 6 teaspoons (30.6 g) acid blend
  • 10 drops (0.5 mL) pectic enzyme liquid
  • Water enough to make 5 gallons (19 L)
  • 1 package (5 g) Wyeast Mead (Sweet) yeast
  • 5 Campden tablets or ½ teaspoon (3.1 g) potassium metabisulfite powder

Instructions for our strawberry wine recipe:

  1. Sanitize all equipment.
  2. Crush the fruit and put it into the primary fermentation container.
  3. Put the sugar, yeast nutrient, grape tannin, acid blend, pectic enzyme, and enough warm water to make 5 gallons (19 L) on top of the fruit in the fermentation container. Stir well to dissolve sugar.
  4. When the must cools to 70°F (21°C), sprinkle the yeast into the container and stir. Cover the container.
  5. Stir the must daily. In 5 to 7 days, the specific gravity should read 1.040 or lower. When it does, press out the fruit pulp and strain the wine.
  6. Place 2½ crushed Campden tablets or ¼ teaspoon (1.4 g) of potassium metabisulfite powder in the carboy and siphon the new wine into the jug. Add enough water to fill the jug and insert an airlock.
  7. Rack in a month, using the same procedure as in step 6, and let sit for 3 more months.
  8. Your wine should be clear and ready for final preparations. Taste, make adjustments, and let sit for another month.
  9. Bottle the wine, then wait 3 months before tasting.

How to make strawberry wine Find this strawberry wine recipe and more in: The Home Winemaker’s Companion: Secrets, Recipes, and Know-How for Making 115 Great-Tasting Wines Raise a glass of homemade burgundy and enjoy the fruits of your labor. This informative guide provides an overview of the entire home winemaking process, from the vine (or the boxed kit) to your glass. With more than 100 recipes for a wide range of delicious wines, ports, and champagnes, you’re sure to find a wine to suit your taste. Clear diagrams for setting up your equipment and fail-safe instructions ensure that your home winemaking will be a success.

More Wine Recipe Books

Like the recipe above? Here are some other great wine recipe resource.

How to make strawberry wine

This Strawberry wine recipe is super easy can can be made from basic ingredients nothing special.

I went ahead and made a super simple wine recipe anyone can do. This is a beginner recipe other ingredients can be added to help clarify or a proper acid blend but I wanted to make a super simple recipe anyone could do.

Thanks for watching

3 Lbs Strawberries

2 TBSP Lemon Juice

1 pack Wine Yeast

1 Gallon Carboy:

Lemon Juice:

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In all honesty, you will get a better flavor and bouquet from commercial frozen strawberries than you will from supermarket fresh strawberries that were picked before they were even ripe. The reason is simple; the sweetness of a strawberry is determined at the time it is picked, and the berry’s flavor is largely (although not completely) dependent upon its sweetness.

Commercial growers generally pick their strawberries before they are fully ripe. The berries are then taken to a processing plant where very ripe berries are separated, washed, destemmed and either flash frozen whole or frozen in syrup. Unripe berries are packed for shipping and sent to whomever bought them. This is usually a jobber/distributor. They might then be sold to a supermarket chain and shipped to the chain’s distribution point or produce warehouse. They are then shipped to individual stores where they are placed on produce stands. At this point, the berries may have been picked 5-7 days earlier and are starting to “look” ripe. In truth, they simply turn red. They are only as ripe as they were the moment they were picked. They will never attain the sweetness and flavor the vine-ripened berries had that were frozen.

Strawberry wine can be quite thin if a body-building ingredient is not added. This recipe uses Welch’s 100% White Grape Juice Frozen Concentrate to add “vinosity” to the wine.

Frozen Strawberry Wine

  • 3 lbs. frozen strawberries
  • 1 11-oz. can Welch’s 100% White Grape Juice Frozen Concentrate
  • 1 lb 14 oz. light brown sugar
  • 2 tsp. citric acid
  • 1/4 tsp. grape tannin
  • water to make 1 gallon
  • 1 tsp. yeast nutrient
  • 1 sachet Red Star Côte des Blancs wine yeast

Thaw strawberries and grape juice concentrate. Dissolve sugar in 5 pints water and bring to boil. Strain juice or syrup from fruit and save liquid. Put thawed fruit in nylon straining bag in primary and crush fruit with hands. Pour boiling water over fruit, cover primary, and set aside to cool. When cooled to 80-85° F., add grape juice concentrate, tannin, acid, yeast nutrient, reserved juice or syrup, and 1 pint water. Stir well to blend ingredients. Add activated yeast, cover and stir daily. Do not further crush, mash or squeeze bag of strawberry pulp. Remove bag on 7th day and allow to drip drain, saving drippings. Return drippings to primary and transfer to secondary fermentation vessel. Top up to one gallon if required, attach airlock and set aside. After 45 days, rack into secondary containing 1 Campden tablet dissolved in a little wine and reattach airlock. Rack again after additional 60 days. Stabilize wine when clear and rack after additional 45 days. Bottle and age at least 6 months. [Author’s own recipe]

In theory, making wine is very simple. Yeast meets grape juice in an environment that allows fermentation. Just nature being nature. No doubt wine was first discovered by happy accident thousands of years ago: Natural yeasts, blowing in the wind, settled down upon a bunch of squashed grapes, whose juice was pooling in the shaded bowl of a rock; soon after, some lucky passerby stops and stoops down for a taste. and likes what she’s discovered.

From there, the process of winemaking will be refined, as you can imagine, and the environment carefully controlled, to the point where winemaking becomes both science and art.

And DIY home winemaking? Well, it probably falls somewhere between the curious stone-age wanderer and the modern vintner who applies artful science to the process. Let’s take a look.

How to Make Homemade Wine

Winemaking at home requires several pieces of inexpensive equipment, serious cleanliness, and a mess of patience. Turns out, Tom Petty was right: “The waiting is the hardest part.”

Equipment Checklist:

  • One 4-gallon food-grade-quality plastic bucket and lid to serve as the primary fermentation vat
  • Three 1-gallon glass jugs to use as secondary fermentation containers
  • A funnel that fits into the mouth of the glass bottles
  • Three airlocks (fermentation traps)
  • A rubber cork (or bung) to fit into the secondary fermentation container
  • Large straining bag of nylon mesh
  • About 6 feet of clear half-inch plastic tubing
  • About 20 wine bottles (you’ll need 5 bottles per gallon of wine)
  • Number 9-size, pre-sanitized corks
  • Hand corker (ask about renting these from the wine supply store)
  • A Hydrometer to measure sugar levels

Ingredient Checklist:

  • Lots and lots of wine grapes
  • Granulated sugar
  • Filtered water
  • Wine yeast

To the above basic list you can refine the process by adding such things as Campden tablets to help prevent oxidation, yeast nutrients, enzymes, tannins, acids, and other fancy ingredients to better control your wine production.

Those simple ingredients combine into a classic Cosmo.

Try a refreshing, minty Mojito cocktail.

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Your brain isn’t jammed full of useless booze facts.

But you know just enough to keep it respectable.

How to make strawberry wine

Please follow the Basic Steps in Fruit Winemaking instructions on our Resources Page.

Recipe Volume is 1 Gallon, multiply the ingredients (except the yeast) by the number of gallons you wish to make or based on the amount of fruit you have.

Note: 1 packet of yeast will effectively ferment up to 5 gallons.


We suggest a Starting Specific Gravity of 1.090 for a 12% Alcohol by Volume Potential

Suggested Fruit Acid should be .5% to .6%

3 ½ to 4 lb. Strawberries

1½ lb. white granulated Sugar or until Specific Gravity is 1.090

1 tsp. Nutrient Powder

¾ tsp. Acid Blend Powder

½ tsp. Pectic Enzyme Powder

1 Campden Tablet

½ tsp. Energizer Powder

Add enough water to make 1 gallon

Suggested Wine Yeast: Lalvin D 47, Vintners Harvest or Red Star Cote de Blanc


Use only ripe fruit without any visible damage. Make sure all stems are removed. Place the fruit into the fermentation bag, and put this bag into the primary fermentation container. Crush the campden tablets and mix all ingredients except the wine yeast in primary fermentor. Cover with a plastic lid. After 24 hours and when must is 70 degrees F., add the yeast. Ferment for 5 to 7 days or until Specific Gravity is 1.040. Remove fermentation bag and lightly press. Rack wine into gallon jug. Attach fermentation lock. Rack after the first week, then one week later and again in two weeks. Rack every two months until the wine is clear and no sediments are visible on the bottom of the jug. When wine is clear and stable, bottle.

NOTE: Strawberries yield more flavor, if they had previously been frozen

The color of strawberry wine is usually more orange than red.

Age 6 months or more.

Sweetening a wine

While there are some general rules regarding the sweetening of wine, the most important rule is to have a finished wine that you enjoy. Many wines will benefit from sweetening; however sweetness is always about personal taste, so we can only advise you on how sweet a wine should be, the final decision is yours.

Sweetening should always be done after the wine has fermented to dry. Then stabilize the wine by adding 3/4 teaspoon of Stabilizer (Potassium Sorbate) per gallon to prevent refermentation. Add the sweetener a day or more after adding the stabilizer.

There are several methods used to sweeten a wine, experiment and have fun.

Simple Sugar Syrup

Mix 2 parts sugar and 1 part water. Boil for 10-15 minutes until it

becomes syrupy. Cool and add to the wine to your taste.

Syrup or Concentrate

Frozen Concentrate juices or syrups may also be used to sweeten and enhance the flavor of a wine. For example frozen concentrated kiwi strawberry juice or strawberry syrup is an excellent sweetener for strawberry wines. Experiment and get creative!

Always stop when you think it needs a little more. Sweetness emerges over time!

Now that the strawberry season is here, bottle up some wine to remind you of spring. Follow our homemade easy and cheap strawberry wine recipe for a sparkling and refreshing result. This flavored springy beverage will taste better than any expensive wines you might have in mind. Let’s get started!

Are you ready to taste the most delicious strawberry wine? Here’s the magic formula:

  • 4 pounds of strawberries
  • 1 gallon of water
  • 2 pounds of sugar or a jar of honey
  • the juice of a lemon
  • 1 Campden tablet
  • 1 teaspoon of wine yeast

How to make strawberry wine

Step 1: Select Your Ingredients

What You’ll Need

  • Gardening Tools (optional)
  • Strawberries
  • A large stock pot

Wine is such a versatile drink! White, rosé or red, sweet or dry, sangria or moscato, wines can be made of a variety of fruit and according to diverse recipes. Strawberries are not only a great choice this time of the year, but they are also more flavorful and tasty. If you have the chance to go to the country side and pick them up yourself is even better! If not in the mood for wandering the fields and hills, buy the fruit from a farmer. Always choose organic products.

Step 2: To Wash or Not to Wash the Fruit?

What You’ll Need

  • Fruit
  • Water

Cleaning the fruit before making the wine is not something that all winemakers do. However, we recommend washing the strawberries as there might be particles of dirt and you don’t want to ruin your miraculous beverage.

By cleaning the fruit you are in control of what you drink. Remove the stems and leaves, wash and gently rinse the strawberries.

Step 3: Chop. Crush. Press. Squeeze.

What You’ll Need

  • A potato masher
  • Same large stock pot
  • Filtered water
  • Lemon (optional)

Now it’s time for the fun part, when you chop, crush and squeeze the fruit. The strawberries will release their juices and heavenly smell. If you don’t have or don’t want to use a potato masher, you can go wild and use your hands. Avoid using a blender or a mixer as it can ruin the taste.

The juice should fill the stock pot. If you think there’s not enough juice squeezed from the fruit, add 1 -2 cups of filtered water. Using tap water is not a great idea, as it may affect the taste of your wine because of the additives it contains. If you don’t have a filter, you can boil the water and add it as soon as it cooled down.

You can also add the juice of one lemon to increase the acid level.

Step 4: Sweeten Your Wine if Necessary and Add the Campden Tablet

What You’ll Need

  • Honey or Sugar
  • Boiling Water
  • A Pot
  • A spoon
  • Campden Tablet

Strawberry wine may not be as sweet as you like your wine to taste. Berries are lower on sugar than grapes. That’s why you can control the sweetness of your drink by adding honey or sugar.

Here’s what you have to do. Boil some water in a pot and add the sweet ingredient, stir and let it cool. Then combine it with the smashed fruit. Don’t worry if the final result is not as sweet as you wished. You can always add some honey in it. I recommend honey, as sugar is not very healthy.

Now is the moment to smash the Campden tablet and add it to the mixture. Campden tablets are sulfur-based products that help stabilizing the composition. It also kills bacteria and does not allow the wine to turn into vinegar.

Step 5: Cover the Pot and Store it Overnight

What You’ll Need

  • A clean kitchen towel/ cloth/ T-shirt or special lid

Now it is important to keep insects away from your miraculous juice. That is why you need to cover it with a kitchen towel or clean T-shirt so that the air can flow. Find a dark and dry area in your kitchen with a temperature between 70 and 75 degrees F and let the strawberries sit overnight. They will do their work.

Step 6: Sprinkle the Yeast

What You’ll Need

  • Yeast
  • Spoon

Winemakers use either wild yeast or commercial yeast for their fruit wine. If you are not making wild yeast wine, which means not washing the fruits before the starting the whole process, sprinkle some commercial yeast over the mixture. You can add 1 gram of wine yeast and half gram of yeast nutrient into the composition and stir until dissolved. All these ingredients can be found in a homebrew shop.

What you have achieved until now is called a must. Leave the must to ferment for 5 to 7 days. During this time, you’ll observe some bubbling, which is the fermentation process.

Step 5: Strain the Strawberry Juice

What You’ll Need

  • Strainer
  • Carboy
  • Carboy Airlock

After a week it is time to remove the pulp and get that gorgeous juice. Strain the strawberries, funnel the must into a carboy and attach an airlock. Make sure you don’t stir it up as to avoid sediments. Add water if necessary. You will know the fermentation process is finished when there are no more bubbles rising to the top. In about four weeks the wine should be ready.

Step 7: Siphon the Strawberry Wine

What You’ll Need

  • Wine hydrometer (optional)
  • Secondary carboy

After all bubbling has ceased, you have to siphon the wine again into a clean carboy. To check if the fermentation is really finished, you can use a wine hydrometer. This should indicate a value between 0,990 and 0,998 on the specific gravity scale (SG).

Cap the carboy and store it in the fridge. You’re almost done.

Step 8: Bottle Your Strawberry Wine

What You’ll Need

  • Wine Bottles
  • Funny, creative labels

Now that your wine is clear and the fermentation process has stopped, you can place it into bottles. Leave all the sediments behind and bottle up your delicious beverage. If you feel creative enough, make some personalized labels. Your strawberry wine can be a great gift idea.

Step 9: Enjoy a Glass of Springy Strawberry Wine

What You’ll Need

  • A Glass of Strawberry Wine
  • A Dessert/ Savory Dish
  • Great Company

You can finally take pleasure from working so hard. For a spectacular taste, try your wine with a tablet of white chocolate or a slice of mango. If you prefer savory to sweet, serve it beside a yummy spoonbread. Call your friends and enjoy this refreshing strawberry wine together!

Easy Strawberry Cider Recipe

rated 3.5 stars by 42 people


Cider, Easy, Summer


prep time


Have you ever been curious about making your own boozy, fruit-infused cider? Brewsy has you covered with a recipe for strawberry cider that is both a timeless classic and incredibly easy to prepare and brew! This recipe is a solid addition to any summer and springtime gathering.

How to make strawberry wine


1 Gallon Container


Basic Starter Kit

Approximately 1 gallon of apple juice (we recommend Martinelli’s apple juice) at room temperature.

2 Pounds of Frozen Strawberries

2 Cups of Water


Thaw your strawberries. Then, put them in a large pot.

If your strawberries weren’t frozen, we recommend freezing them first and then thawing them. The ice crystals help break down the cell walls in your fruit — and this will make your wine much more flavorful.

Add 2/3 gallon of apple juice to the pot.

Add 2.25 cups of sugar, then stir/mash the mixture together.

Note: For most brewsy recipes, the sweetness is entirely up to you. Strawberry cider tastes best sweet, though, so we’ve designed the recipe to reflect that.

If you’re making a different sized batch, or would like a different sweetness level than “sweet,” use the drink designer to customize your cider!

If you’re using fresh-pressed juice without nutrition facts, use the value 25g

Simmer your mixture together for 10 minutes. Then, remove it from the heat, cover your pot with a lid, and let cool for about 30 minutes until it’s slightly above room temperature.

Strain the strawberry mash with a cheesecloth or other filter. Try to remove most of the pulp and skin. The pectin from your strawberry will still leave a haze, but removing most of the pulp and skin will help your wine clarify faster.

Add the mixture to your gallon jug. Be sure there is at least 3 inches of space for headroom at the top of the container. (Make space for all the foaming and bubbling!)

Add one full Brewsy bag. Then shake vigorously for at least 30 seconds to help wake up the yeast.

Put on the airlock. First, squeeze the rubber stopper into your gallon’s bottleneck, and then attach the plastic airlock. Fill the airlock with water, and then snap the hole-punched plastic part back on.

Put your cider in a warm, dark place. An attic, closet, or near your water heater are all good places. The ideal temperature is 75°F to 85°F. (The fermentation will take longer in cooler temperatures).

Now, fermentation is beginning. Fermentation will take approximately 5 days.

Tip: Once or twice a day, swirl your container to make sure the yeast make surface contact with all of the juice.

Wait 5 days, then taste-test. After 5 days, take a very small sip of your cider. Right now, the yeast haven’t been separated from your cider, so it won’t taste amazing just yet.

When you taste, taste primarily for sweetness. If it tastes dry enough for you, move on to the next step. If it still tastes too sweet, let it ferment for 3 more days, then repeat the taste-test.

Place your cider in the fridge and wait 2 days.

You can remove the airlock and set the original cap on top of your drink.

Tip- make sure you never fasten the cap of your gallon jug to prevent potentially explosive carbon dioxide buildup!

Rack your cider. Slowly, pour your cider off of the sediment at the bottom into a new container.

Your goal is to remove as much of the sediment as possible, so try not to tip your jug back up until you’ve finished pouring.

Take a sip! Now, you can taste your cider! Cheers!

You may love it away, but you may find it tastes harsh or a bit off. Don’t worry! That’s very normal with young alcohol. It will get better and better with time.

If it tastes bitter, you can quickly fix that by making a simple syrup.

Return your cider to the fridge with a loosened cap. Unlike store-bought wine, Brewsy doesn’t have any preservatives, so it needs to stay in the fridge with a loose cap unless it is properly prepared for room temperature storage.

If you’d like to bottle your cider for storage outside of the fridge, you can find out how to do that here.

Age your cider. The character of your cider will change significantly as it ages.

Harsh tastes or off-flavors will dissipate, and your wine will taste smoother and more flavorful. Age your cider for at least 3 weeks, racking it about once every 5-7 days.

Enjoy! Share your cider with our Brewsy communities, the First Pour Club and Club Brewsy.

Another great resource is our incredible help guide.

The practice of making wine by allowing grape juice to ferment is at least 8,000 years old. The basic process of fermentation is a natural process that occurs readily without any help from humans. Yeast uses oxygen and sugar water to store chemical energy and produce carbon dioxide and alcohol as byproducts. The complexity of winemaking comes into play when you use fermentation to make wine with a specific set of properties. You can demonstrate fermentation by making a drinkable table wine from grape juice and yeast.

Obtain fruit juice without preservatives and enough sugar for fermentation to occur. This combination of factors will eliminate many fruit juices from consideration. For example, citrus fruits generally have more acid than the yeast can tolerate. The best choices include grape juice and apple juice. Make sure the juice is 100 percent pure and doesn’t have any preservatives such as benzoate of soda.

Buy yeast. Baker’s yeast is readily available at grocery stores and you can also buy wine yeast in stores that sell wine supplies. Both types of yeast are strains of Saccharomyces cerevisiae, a common species in the wild. However, wild species of yeast tend to produce other byproducts besides alcohol that will make the wine undrinkable.

Open the bottle of juice and put a hole through the cap. Add a pinch of yeast to the fruit juice and put the cap back on. Set the bottle aside where it can remain undisturbed at room temperature for about a week.

Replace the cap with one that doesn’t have a hole in it and refrigerate the bottle. Crack the bottle open at least once per day to release the excess carbon dioxide. Once the fermentation process is nearly complete, you can keep the bottle sealed to produce a sparkling wine.

Decant the wine into a second container to get rid of the white sediment (dead yeast) and seal this container. Allow the wine to age for at least a month. This wine will continue to mellow for a year.

How to make strawberry wine

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A strawberry barrel provides room for 40 or more plants, so you can grow a bounty of strawberries (Fragaria spp.) in a small area. Plastic 30- to 55-gallon barrels, either new or repurposed, require only basic tools to alter them into a suitable planter. Strawberries grow in U.S. Department of Agriculture plant hardiness zones 3 to 9. An everbearing variety, which produces few runners and can produce from spring through fall, is especially well-suited to a container garden.

Drill a 1/2-inch starter hole in the side of the barrel, 1 inch down from the top edge. Insert a jigsaw blade into the hole and cut off the top of the barrel. Lightly sand the cut edge with medium-grit sandpaper to smooth it. Wear eye protection and follow all safety precautions when using power tools.

Turn the barrel upside down and drill 1/2-inch drainage holes in the bottom. Space the holes 3 inches apart in rows set 3 inches apart.

Measure 5 inches up from the bottom of the barrel and draw an 3-inch line, parallel to the barrel bottom, with a straight edge and felt-tip marker. Draw additional lines 8 inches above the one beneath, until the last line is 5 inches below the pot rim. For the next row, measure 10 inches up from the bottom of the barrel, about 8 inches away from your first row, then space each line 8 inches apart. Continue working around the barrel, offsetting the lines by alternating the starting point from 5 to 10 inches.

Drill a hole at both ends of each line. Insert the jigsaw blade into one hole and cut along the line to form the planting slit. Repeat for each line. Push the plastic above the slit in while pulling it out on the bottom to form the planting cup.

Drill 1/4-inch holes in the sides of the PVC pipe, spacing the holes 2 inches apart in rows set 1 inch apart.

Set the barrel in its permanent location, which must receive full, all-day sunlight. Fill the bottom of the barrel with gravel to a 2-inch depth. Stand up the pipe inside the barrel with the bottom resting on top of the gravel layer. Fill the PVC pipe with coarse builder’s sand.

Mix 1 pound of 4-8-8 fertilizer with 55 gallons of potting soil, which is enough to fill a standard plastic barrel. Add the soil to the barrel up to the first row of planting slits. Set a strawberry seedling in the slit, with the plant crown level with the rim of the slit, and then fill the slit around the strawberry roots with soil. Water the soil in the barrel until it’s moist, then continue adding soil and planting strawberries until you reach the top of the barrel. Water the soil after planting each level. Plant additional plants in the top of the barrel, spacing them 8 inches apart.

Water the barrel twice a week. Pour water into the PVC pipe and allow it to soak into the soil. If the soil around the plants in the slits feels dry, the barrel requires additional watering.

There’s something about strawberries that makes me think of warmth, sweetness, and the changing of the seasons. Or maybe that’s just the wine in these Wine Infused Strawberries that has me feeling really good about life today. Seriously, I didn’t think the concept of chocolate-covered strawberries, as simple as it is, could ever be improved upon. But I suppose if there’s anything I should have learned about life so far, it’s that the addition of wine to just about anything is a recipe for success. And speaking of recipes…let me give you the rundown on how to step up your strawberry game.

How to make strawberry wine

What You’ll Need to Make Wine Infused Strawberries:

  • 1 pint of strawberries
  • 1 cup white chocolate
  • 1 cup strawberry wine
  • 20 plastic pipette tubes

How to make strawberry wine

How to Make Wine Infused Strawberries:

And the best part about these upgraded chocolate-covered strawberries? They’re so super easy, you’ll barely have any extra time to sample the strawberry wine. The first thing you’ll want to do is melt your white chocolate. You can do this in a double boiler, but if you’re lazy like me, you can just chop up the chocolate into a bowl and stick it in the microwave. Heat it in 20 second increments, stirring after each one, until it’s all completely melted. Dip the strawberries in the white chocolate and place them on a cookie sheet, then put them in the fridge to let them set. Depending on how thick you make the chocolate layer, this should take about 15 minutes. While you’re waiting, you can fill the plastic pipette tubes with the strawberry wine – now’s the time to sneak a few samples, if you’re so inclined. Once the chocolate is set, place the wine-filled pipette tubes into each strawberry. Then, enjoy!

Pull up a chair and get ready to relax because this Strawberry Moscato Wine Spritzer is a refreshing summertime cocktail perfect for leisurely sipping.

How to make strawberry wine

When I posted my Strawberry Kale Salad a little over a week ago, I promised a few other recipes featuring one of my favorite in-season berries. I also promised that one of those recipes would be a cocktail. In case you missed it, I delivered with a delicious Strawberries and Cream Scones recipe and now I’m here to fulfill my promise of an adult beverage.

Enter – Strawberry Moscato Wine Spritzer. I love, love, love wine spritzers. They’re the perfect summertime cocktail. Wine spritzers are so refreshing and completely customizable (that’s a word, right?). You can use your favorite white wine, red wine or even sparkling wine. You can mix them with juice, citrus based soda, club soda, whatever. See where I’m going here? It is what you make it!

You can also use whatever fruit you want – raspberries, blackberries, peaches, a combination of fruit – it’s totally up to you.

How to make strawberry wine

Today, I chose strawberries. There’s really nothing quite like fresh, in-season strawberries. They’re juicy, sweet and spectacular. To make my wine spritzer, I chose Moscato wine and 7Up. Moscato wine is one of my favorite wines to use for wine spritzers because it’s light, crisp and a little sweet. It pairs perfectly with a lemon-lime soda and fresh strawberries.

On hot summer days the last thing I want to drink is something heavy, which is why these strawberry Moscato wine spritzers are perfect for sipping, lounging, hanging with your pals and all-day drinking.

How to make strawberry wine

Did I mention they’re also incredibly easy to make? These wine spritzers have just 3 ingredients, not including ice. That’s it! So pop that cork, get your sweet strawberries, top with your fizzy, citrus-y soda, ice it down and bottoms up.

How to make strawberry wine

If you grew up on ranch dressing just about everyday Thousand Island or Italian vinaigrette mixed in occasionally, you know it’s possible to have too much of a good thing . . . or at least have it too often. That’s why when my kids started balking at their salads recently, I knew we needed to give our tried-and-true staples a break.

Juicy summer strawberries are overflowing at the farmers market right now, so I decided to make up this tangy and sweet vinaigrette. Now, there are two ways to make berry-flavored vinaigrette – with pulp or without. If you don’t mind the pulp, you can just blend the berries with a few other dressing ingredients (oil, honey, etc.) and call it a day.

Personally, I love the light, refreshing consistency of a pulp-free version because the pulp version feels a little like pouring a smoothie on my salad. I start by infusing the sweet, juicy strawberries in the vinegar along with some herbs (basil or mint) for additional depth of flavor, then mix the flavored vinegar with honey, olive oil salt and pepper.

It’s a simple process, and my kids are devouring their salads right now so I’m calling it a win. Below is a quick tutorial for making infused strawberry vinegar along with an easy strawberry vinaigrette recipe. Some people love it with baby spinach, but my favorite way to serve it is over lettuce with sliced strawberries, feta cheese, slivered almond and sweet onion. I hope you love it as much as we do!

How to make strawberry wine

How To Make Strawberry Vinegar

The recipe below makes about 2 cups and will fit in one 32 ounce mason jar. It comes with a few different flavor options: The strawberry basil combination turned out to be our family favorite, but both the pure strawberry and strawberry mint vinaigrettes were close behind!


  • 1 cup strawberries, cut into quarters
  • 1/2 cup gently packed fresh basil or mint leaves, roughly chopped (or an additional 1/2 cup strawberries if you prefer)
  • 2.5 cups white wine vinegar, or a little more if needed to cover strawberries and herbs (acidity should be at least 5%)


Preheat your oven to 225F, then wash your jar with soap, place it on a cookie sheet, then put it in the oven for 20 minutes to sterilize it. Remove the jar and place it on a hot pad to cool. Wash and dry the lid thoroughly.

While the jar is cooling, wash the strawberries and herbs (if using) and remove any moldy or damaged parts. Allow the strawberries/herbs to dry fully, then cut the strawberries into quarters. Place them along with the herbs into your jar. Heat white wine vinegar in a pan until it is steaming, then pour it into the jar. Leave at least 1/2 inch of space between the top of the vinegar and the lid. Allow the vinegar to cool before sealing the jar.

Place jar in a cool area that is not in direct sunlight and allow to infuse for up to two weeks. Strain out the berries and herbs and then simmer the vinegar on low for 10 minutes. Allow to cool and then pour it back into the jar. Refrigerate and use within 3 months.

Note: Using sterilized jars and clean produce I’ve never had an issue with mold, but if your strawberry vinegar “starts to mold at any time, or show signs of fermentation such as bubbling, cloudiness or sliminess, discard the product and do not use any of it that is left.” (1)

This Strawberry Bellini is made with a strawberry puree and topped with a bubbling wine. This Bellini recipe is simple, spin a blender and pop a cork and the celebrations can begin. Strawberry Bellinis are fresh, fruity and bubbly fun.

How to make strawberry wine

I mean we adore any little beverage that is made with sparkling wine. And it’s like the bubbles are celebrating by jumping around and dancing in your glass. This strawberry bellini is just made for celebrating. I know what you are asking, what is the difference between a mimosa and bellini? And you want to know how to make a Bellini?

This post contains affiliate links which means if you make a purchase we might receive a small commission at no additional cost to you.

How to make strawberry wine

Our love is given to a mimosa and a bellini equally, but there is a difference in these fruity little beverages. Simply speaking a mimosa is made with juice normally orange juice while a Bellini is made with a fruit puree usually a peach puree. While peach is delicious in a Bellini, we decided to go in a different direction today and make a strawberry puree. You know where there is little love in the air, strawberries are almost a must and with this 3 step recipe, it only takes a minute or two to begin to celebrate.

Strawberry Bellini Ingredients:

  • 3 cups fresh strawberries (3 cups)
  • 2 Tablespoons Brandy
  • ¼ cup powdered sugar
  • 750 ml bottle of Sparkling Wine or Champagne

Equipment Needed:

How to make a Strawberry Bellini


How to make strawberry wine

And did you know that there are Stemless Flute Glasses now and I’m in love with them? Oh yes, I am!

Also, this Strawberry Bellini shouldn’t only be for celebrating with your sweetie it should be on the menu for any girl’s night in! Am I right Ladies?

How to make strawberry wine

Preserve summer’s precious berries in a naturally flavored homemade liqueur. It’s delicious with sparkling wine or seltzer, or used in the place of orange liqueur in classic cocktails.

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I’m the type of person who usually ends up paying for a $2 purchase with a card, but I always make sure I have cash in my pocket this time of year so I can indulge myself at a roadside strawberry stand. If I get just a pint, I’m just going to eat all the berries before I get home. Therefore, it’s only logical that I buy a flat each time. If you’re eating or drinking something at my house between April and October, it’s going to have strawberry in it.

Strawberries go well with just about every spirit, fruit, and herb, so they’re as at home at the bar as a lemon or a lime. But of all the strawberry cocktail projects I’ve tried, homemade cocktail liqueur is the most fun. You can splash a little strawberry liqueur in sparkling wine or club soda for a quick refresher, use it to sweeten up a seasonal sangria, or sub it in for other liqueurs like triple sec in classics like a Margarita. And you don’t need a lot of patience, since it doesn’t take long for strawberries to release their flavor and color—after only a day or two you’ll have a bright red infusion that smells like a Strawberry Shortcake doll who likes to party.

What’s Available to Buy

Fragoli is an Italian liqueur, with real strawberries inside the bottle, that sells for about $35. Though it’s not common enough to be at every corner liquor store, places like BevMo tend to carry it. The high-end American offering is Sorbetta, a small-batch liqueur made with American potato vodka for $20 a half-bottle. This one seems a little difficult to track down outside of special orders. Bols, Hiram Walker, Marie Brizzard, and DeKuyper—the companies that make every flavor of liqueur under the sun—all make strawberry liqueurs closer to the $10 a bottle range that are widely distributed.

Why DIY?

The specialty strawberry liqueurs will cost you as much as a decent bottle of booze. (With rare exceptions, liquor is always a better way to spend your bar budget than liqueur.) And as far as Strawberry Pucker and the rest of the cheap stuff goes, you can make a better strawberry liqueur at home with fresh berries and still save a few bucks.

Your homemade strawberry liqueur will have the same bright color, scent, and intense flavor without anything artificial, and you can play around with accent ingredients. I went with the gentle anise flavor of tarragon, because it adds a little depth to the bright flavor of strawberries. But almost anything goes: Basil and strawberries are amazing together, and a little vanilla is a nice touch, too. Throwing in some blackberries, cherries, or orange zest could make for a fantastic twist. If it tastes good with strawberries, it will taste good in your liqueur.

Use It!

For no-effort summer drinks, just splash some DIY strawberry liqueur in club soda or sparkling wine. You can also add a little quick strawberry flavor to a Mojito or Tom Collins, or dress up a Gin & Tonic or Vodka & Soda by adding some strawberry liqueur. (If you want to get DIY extra credit, you can top it off with a few dashes of homemade rhubarb bitters.)

The Bramble is a wonderful gin cocktail normally made with blackberry liqueur, but I think it might be even better with strawberry.

A lot of cocktails usually made with triple sec can benefit from a little strawberry substitution, including the already-pink Cosmopolitan. The Seelbach is usually made with Champagne, bourbon, bitters, and Cointreau—but swap in your liqueur for a fresh, summery take on the drink. And while you could use it in most sangrias and punches, a Fresh Watermelon Sangria is tailor-made for a little touch of strawberry.

How to make strawberry wine

Sparkling 5 Ways: A Quick Guide to the 5 Major Production Methods for Sparkling Wine

1 – Traditional Method

  1. Hand-pick whole clusters (mechanization causes split skins allowing for early oxidation, undesired color extraction)
  2. Gentle pressing (ie. Many Champagne houses have presses right in the vineyard)
  3. 1st fermentation to create still, dry base wine (around 10-11% alcohol)
  4. Blending (varietal base wines, vineyard sites, reserve wines, etc)
  5. Liqueur de tirage (yeast, nutrients, clarifying agent, sugar)
  6. 2nd fermentation in bottle (alcohol increases by 1.2-1.3%) Note: the bottle where second fermentation occurs is the same bottle that the customer purchases.
  7. Yeast autolysis (contact with dead yeast cells creates additional flavors, richer texture)
  8. Riddling (process of slowly turning and tilting bottles downward in a series of moves so yeast sediment glides to neck of bottle where it can be frozen and expelled)
  9. Disgorgement (term for the removal of the frozen yeast cap)
  10. Liqueur d’expedition (topping up with wine and any desired sugar level – called dosage – for the final style)
  11. Bottle aging (some regions have minimum aging requirements)

Liqueur de Tirage and Liqueur d’expedition: How to remember which comes first? Create your own moniker or use this one: ‘Fred’s tirade leads to a quick expedition from the room.”

Wines made in the Traditional Method:

  • Champagne (France)
  • Crémant (France: Alsace, Bordeaux, Bourgogne, Die, Jura, Limoux, Loire, Savoie)
  • CAVA (Spain)
  • Cap Classique (South Africa)
  • Franciacorta DOCG (Lombardy/Italy)
  • Alta Langa DOCG (Piemonte/Italy)
  • Oltrepò Pavese Metodo Classico (Lombardy/Italy)
  • Trento DOC (Trentino/Italy)
  • New World regions such as Napa Valley, CA and Willamette Valley, OR

2 – Transfer Method

  1. Often hand-picking of grape clusters
  2. Gentle Pressing
  3. 1st fermentation to create still, dry base wine (around 10-11% alcohol)
  4. Blending (varietal base wines, vineyard sites, reserve wines, etc)
  5. Liqueur de tirage (yeast, nutrients, clarifying agent, sugar)
  6. 2nd fermentation in bottle (alcohol increases by 1.2-1.3%)
  7. Yeast autolysis (contact with dead yeast cells creates additional flavors, richer texture)
  8. Wine emptied into tanks
  9. Filtering to remove dead yeast sediment
  10. Liqueur d’expedition (topping up with wine and any desired sugar level – called dosage- for the final style)
  11. Re-bottled in a new bottle
  12. Bottle aging
  • Many from Australia, New Zealand

3 – Tank/Charmat Method

  1. 1st fermentation in stainless steel tanks to create base wine
  2. 2nd fermentation in sealed tanks (dry base wine is placed in tank together with sugar, yeast nutrients, and a clarifying agent)
  3. Wine is filtered
  4. Wine is bottled under pressure

Stylistic difference to Traditional and Transfer Method Wines: This method is generally not used for wines where the complexity of yeast autolysis is desired in the final wines. It is used instead for a fresh, fruity style of sparkling wine, and especially with grape varieties which do not benefit from the flavors of yeast autolysis.

  • Prosecco DOC (Veneto/Italy)
  • Conegliano Valdobbiadene Prosecco DOCG* (Veneto/Italy) *although some producers use the metodo classico method
  • Asolo Prosecco DOCG (Veneto/Italy)
  • Deutscher Sekt* (Germany) *although some Deutscher Sekt producers use the Traditional Method

4 – Asti Method

  1. Must is chilled so it does not start fermenting, and is stored until needed. (It is fermented to order to create a fresh, new batch.)
  2. When needed, must is warmed and fermentation (the one and only fermentation with this method) starts. Initially, CO2 is allowed to escape. Partway through, the tank is sealed to retain CO2.
  3. Fermentation is stopped early (by chilling the wine) at 7-7.5% abv, so the wine is left sweet (with unfermented sugar) and a minimum of 4 atmospheres of pressure.
  4. Wine is filtered and bottled

Asti versus Moscato d’Asti: Fermentation is stopped sooner for Moscato d’Asti so the wine is sweeter and has less atmospheric pressure (less fizz). Legally, the wines can not have above 2.5 atmospheric pressure. With its low pressure, a standard cork can be used on a Moscato d’Asti bottle.

  • Asti DOCG (Piemonte/Italy)
  • Moscato d’Asti (Piemonte/Italy)

5 – Carbonation Method

  1. CO2 is injected into a wine and then the wine is bottled under pressure
  • Done throughout the world for inexpensive sparklers

How to make strawberry wine

Catherine earned her WSET Diploma in 2010. She sits on the Napa Valley Vintners and St Helena Star Tasting Panel and is a wine columnist for the Napa Valley Register and the St Helena Star. Catherine has taught individual wine classes at Napa Valley College, JV Wine & Spirits, and with Napa Valley Wine Academy. She currently handles international wine accounts for Balzac Communications & Marketing where she promotes regions such as Navarra, Rueda, Collio, Franciacorta and Chianti Classico.

How to make strawberry wine

Catherine Bugue

Finding herself grinning from ear to ear cleaning out wine tanks as she volunteered at wineries back East, Catherine packed up and left New York City for Napa ten years ago. She worked at Cain Vineyard & Winery on Spring Mountain before melding her prior publishing career with her love of wine at Karen MacNeil & Company. Catherine co-authored an edition of the Wine Lovers Calendar with Ms. MacNeil whose book, The Wine Bible, is one of the best-selling wine books in the U.S.

Catherine earned her WSET Diploma in 2010. She sits on the Napa Valley Vintners and St Helena Star Tasting Panel and is a wine columnist for the Napa Valley Register and the St Helena Star. Catherine has taught individual wine classes at Napa Valley College, JV Wine & Spirits, and with Napa Valley Wine Academy. She previously handled international wine accounts for Balzac Communications & Marketing where she promotes regions such as Navarra, Rueda, Collio, Franciacorta and Chianti Classico.

How to make strawberry wine

Recipe Date: July 4th, 2020
Difficulty: Easy
Measurements: Imperial (US)

Strawberry Rosé Wine Cupcakes Recipe

Our friends from Pastry Tales bless us with another amazing dessert recipe. These strawberry cupcakes feature our fan favorite La Fantasia, an ideal match for the Frizzante-Style Rose. These soft vanilla cupcakes are filled with a homemade wine strawberry curd and topped with a delicious wine strawberry whipped cream frosting.


For the vanilla cupcakes

1 and 1/3 cup all-purpose flour

1 and 1/4 teaspoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, at room temperature. Do not use oil. Oil will make your cupcakes greasy and dense.

1 cup white granulated sugar

2 large eggs, room temperature

2 teaspoons vanilla extract

1/2 cup Greek yogurt (plain)

For the strawberry wine curd

1 lb of fresh strawberries, chopped in small pieces

1/4 cup (4 tablespoons) unsalted butter

3/4 cup white granulated sugar

1 tablespoon cornstarch

1/2 cup La Fantasia wine (or any other pink sweet wine)

For the frosting

1 cup heavy whipping cream cream

1/2-2/3 cup cup powdered sugar (it’s up to you how sweet you want the frosting to be)

1/4 cup La Fantasia wine (or any other sweet pink wine)

1/2 cup strawberry puree (puree them in a blender)

For the sugar coated strawberries

14 small/medium size fresh strawberries. Please use ripe strawberries BUT NOT SOFT.

1/2 cup La Fantasia wine (or any other sweet pink wine)

1/2 cup white granulated sugar


For the curd

1.- Place wine strawberries, wine and ¼ cup of sugar in a small saucepan. Bring to a boil on medium high heat cook for 10 minutes, until the fruit is broken down. You can use a potato mash to break down the strawberries too. Pass the mixture through a sieve and allow to cool for about 5 minutes. We are using a sieve so we can catch all the little seeds or thick skin that didn’t cook.

2.- While the strawberries are cooling, make the egg mixture : In a small saucepan, whisk the egg yolks, butter, cornstarch and remaining sugar. Pour in strawberry mixture and place on medium heat stirring constantly. Allow to cook, continually stirring, until thickened to a custard-like consistency then remove from heat. Pass this mixture through a sieve and allow to cool it completely to room temperature. Place it in the fridge for about 2 hours or more. We are using a sieve here again because we want to catch any leftover yok that did not cook very well.

-Your filling/curd is done, now let’s make the sugar coated strawberries-

For the sugar coated strawberries

1.- Wash your strawberries, dry them with paper towel. Place strawberries in a shallow container and cover them with 1/2 cup of La Fantasia or any other sweet rose wine. Cover the container with plastic wrap or lid and refrigerate for 1 hour or 1 hour and a half.

2.- Drain strawberries and lightly dry them. If you want, you can reserve the liquid so you use it for the frosting. Place them on the top of a small baking sheet or shallow dish and roll them in the white granulated sugar. Place them the baking sheet/dish in the freezer until ready to use. Do not leave your strawberries at room temperature because the sugar can melt.

-Your sugar strawberries are done, now let’s make the vanilla cupcakes-

For the cupcakes

1.- Preheat oven to 350 F. Line a regular size muffin pan with cupcake liners. Set aside.

2.- In a small bowl mix flour, baking powder and salt. Set aside.

3.- In a big bowl of an electric mixer, beat the butter for 2 minutes. Then, add sugar slowly and mix in medium speed for 3 minutes until light and fluffy. Add eggs one by one mixing well after each addition.

4.- Add in vanilla. Mix. Add in yogurt. Mix for 1 minute.

5.- Add in dry ingredients and mix in low speed until you don’t see any leftover flour. Be careful to not over mix the batter.

6.- Fill your cupcake liners just until 1/2 full, I like to use an ice cream scoop, it works great. Bake for 20 minutes aprox. or until a toothpick inserted in the middle of the cupcake comes out clean or with a few dry crumbs.

7.- Remove from the oven and allow to cool in the pan for 5 minutes. Then, transfer the cupcakes to a cooking rack to cool completly.

-Cupcakes are done, wait till they are all cooled off and then start with the frosting-

Please Note

When the cupcakes are all cooled off, using a pairing knife cut the centers so you can fill them with the curd . You should make all this before you start making the frosting. Begin by cutting a small circle on the top , cutting about 2/3 down into the thickness of the cupcake. Be sure to not cut all the way down and take out the core.

Then, fill that hole with the strawberry curd. Just use a small spoon. You won’t need to cover the top of the hole with some of the core you took off. But if you want to, you can do it.

For the frosting

For the frosting you have 2 options: Use fresh strawberry puree or you can cook down the strawberries to get rid of some of the moisture so your frosting is not too runny. If you decide to cook down the strawberries, follow the directions since number 1 otherwise jump to number 3. I decided to cook down the strawberries and my frosting was better than using just fresh strawberries.

1.- Place your strawberries in a blender and puree until creamy. Pass this mixture through a sieve so you can discard the seeeds.

2.- Add the strawberry puree to a small saucepan and cook over medium heat. Bring it to a boil and continue cooking to reduce it to 1/4 cup. This will take you about 15 minutes. When your mixture has reduced and thickened pour it into a small container and let it cool, you can place it in the fridge to cool it faster.

3-. When cooled, add the strawberry mixture, heavy whipping cream and powdered sugar to a large mixer bowl. For the first minute whip in low speed. Add wine (or some of the liquid you reserve from the sugar coated strawberries) and mix on medium speed for 2 minutes and then high speed until the mixture holds nice peaks. Place this mixture in the fridge until you are ready to frost.

4.- Using a piping bag and a tip (I used Wilton 1 M), frost your cupcakes. Place one sugar coated strawberry on the top.

Remember – Keep your sugar coated strawberries in the freezer until ready to serve. These strawberry rosé wine cupcakes are the best the same day or the day after that you make them.

In it’s simplest form, mead is a fermented alcohol drink made with honey and water. Learn how to make it at home with this mead recipe from Colleen at Grow Forage Cook Ferment.

If you have lots of fresh strawberries, be sure to make up a batch of this homemade strawberry jam, too!

How to make strawberry wine

How to make mead (and what the heck is it??)

You may have heard some whispers and rumblings about mead lately, as how to make mead has become a bit of a hot topic. But, what is it, anyway? In its simplest form, it’s a fermented alcohol drink made with honey and water, also sometimes called “honey wine” or melomel.

Some historians claim that mead is the oldest form of alcohol created by humans, dating back thousands of years. If people back then could figure out how to make this delicious drink, then we certainly can now, and it doesn’t have to be difficult.

Small batch mead recipe

The best way to start is on a small scale, and a gallon batch of mead is the perfect size for beginners. This mead recipe features fresh strawberries, but you can easily substitute your favorite fresh fruit. Say, blackberries.

You can also use foraged items like linden flowers or blended wildflowers.

5 Easy Steps to Transform Your Pantry!

Ready to switch from store bought to homemade? Let me help you make some changes! Grab my FREE five-part guide to getting started.

How to make strawberry wine

How to make strawberry wine

Mead making made simple!

Interested in learning to make mead from honey and your favorite locally-grown fruits? Be sure to check out Colleen’s book, Simple Mead Making: A Beginner’s Guide to Brewing One Gallon Batches.

With concise and easy to follow instructions, it’s a great way for beginners to learn about the process.

Learn how to make mead at home with this simple guide. Cheers!

How to make strawberry wineRelated: 50 Fermenting Recipes to Preserve the Harvest

Equipment needed for a one gallon mead recipe

If you start looking up how to make mead, you will notice that a lot of the mead recipes seem complicated, requiring fancy equipment. Maybe after a few tries you will want to expand your skills to that level, but this one gallon mead recipe sticks to the basics.

  • A one-gallon jug with a narrow neck for brewing. I prefer to use glass for this, as I don’t care for plastic, but a plastic jug will work in a pinch.
  • An airlock with a rubber stopper. You can alternatively use a balloon with a pinhole that is attached to the top of the jug. The gasses will be able to escape through the pinhole without letting any oxygen in. (You can also get the glass jug with airlock together for a better price).
  • A stainless steel pot
  • A big spoon
  • A funnel, bigger is better
  • A thermometer. Just a regular meat thermometer will do.
  • Sanitizer, I like One Step brand as it is easy to use and nontoxic. It is very important that you sanitize everything that will be used prior to brewing.

As soon as you add any fruit to mead, it is then called a “melomel,” so that is technically what this recipe is. Feel free to use any fruit you might have on hand, or leave the fruit out completely and just do a straight mead if you’d like. The process is the same either way.

When you’ve completed the fermentation process, head over here to learn how to bottle your mead.

How to make strawberry wine

★ Did you make this strawberry mead recipe? Don’t forget to give it a star rating below! ★

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How to make strawberry wine

Cool, refreshing and perfect for absolutely any summer get together, this Strawberry Rosé Wine Punch will be perfect at your next picnic, BBQ or Cookout!

How to make strawberry wine

Welcome to day five of Cookout Week! I can’t believe it’s almost over. Tomorrow is our last day and of course I have a fabulous recipe to share with you tomorrow.

I want to take a moment to first thank Allison of The PinterTest Kitchen for hostessing this entire event. She put together a fabulous event, and found some incredible bloggers to participate.

Have you seen all the recipes shared this week so far? OMG! My list-to-make, has grown by leaps and bounds. Deliciousness is sure to come.

Let’s talk about this Strawberry Rosé Wine Punch and why I chose it.

How to make strawberry wine

I love a versatile punch recipe that is perfect for a large crowd, remains delicious the whole way through, and isn’t a lot of work to prepare. Strawberry Rosé Wine Punch is full of GREAT strawberry flavor, only has four ingredients and is relatively inexpensive for a party or large get together.

Because who doesn’t want an inexpensive or cheap idea for an alcohol driven punch for a large crowd? Strawberry Rosé Wine Punch fits the bill, I promise.

How to make strawberry wine

Serve ice cold. You can chill ingredients ahead of time just be sure to add the wine right before serving if you are going to chill everything first. You can also strain out the strawberry seeds if you want, but we kinda like them there and they don’t really get in the way to be honest.

Plus I kinda like how they look.

To serve the Strawberry Rosé Wine Punch you can pour into a punch bowl, large pitcher, or large beverage dispenser. Here are a few types that I like best – I own them all and can vouche for them being great fun and working well:

How to make strawberry wine

Comment below with your favorite cookout recipe!

With the Papeete cocktail, we enter arrogantly into the hot aperitif market. Finally, we can sip a new, amazing sparkling cocktail which is not the usual Martini cocktail, Spritz, Hugo or Moscow Mule.

The Papeete cocktail was born to cheer up your new aperitifs or even to make your brunches unique and stylish. It is quite light, graceful, very fragrant and intriguing. Nothing phantasmagoric, it fits into the ranks of classic sparkling already led by Champagne cocktail, Kir Royal, Bellini, and Mimosa.

It looks like a Rossini, but in reality, it is very different, the Rossini is prepared with strawberry juice, this with strawberry syrup and the difference is abysmal.

The ingredients of the Papeete cocktail: sparkling wine, strawberry and lavender syrup and a sprig of thyme, that’s it, that’s all, there are no spirits, but only sparkling wine as alcohol. You can also use prosecco for a more casual drink.

The name is a tribute to the splendid corner of paradise of the Pacific, the northern area of ​​the island of Tahiti, which is halfway between the Americas and New Zealand, distant and unreachable, a magical place that has bewitched Paul Gauguin, who chose it as the residence of his last years of life.

Well, that’s all! To make lavender & strawberry syrup the recipe is always the same, just add a teaspoon of dried lavender flowers to the bottle. Remember to shake it before using it. It is not very practical to leave lavender flowers since they could clog the spout.

Leave the flowers to infuse from morning to evening, filter with a colander and bottle again: very simple, but the combination of strawberry and lavender is amazing and not many other ingredients are needed to make a delicious and elegant sparkling cocktail.

Ingredients and doses to make the Papeete cocktail

  • 10 cl of Spumante or Prosecco
  • 2 cl of strawberry and lavender syrup
  • 1 sprig of thyme
  • 2 dash of angostura
  • no ice

How to make the Papeete cocktail

First of all the syrup, then make sure that the bottle of sparkling wine is very cold, it would be better not to add ice to the cocktail: just keep the wine at 8 degrees.

Slap the thyme and put it with the syrup in the glass and stir gently; leave to infuse for 20 minutes.

How to make strawberry winePour the sparkling wine and mix gently.

How to make strawberry wineGarnish with a strawberry and serve.

You should remove the thyme for a “cleaner presentation”, we left it to show it in the photos, but it would only be a mess.

How to make strawberry wine

You probably heard the expression ‘the way to a man’s heart goes through his stomach’ and it remains constant. In the event that you are additionally hoping to intrigue somebody exceptional, you should attempt this mouth-watering Rose Wine Infused Strawberry Tiramisu recipe.

Rose Wine Infused Strawberry Tiramisu

How to make strawberry wine

This pastry recipe is arranged utilizing strawberries, dim chocolate, mascarpone cheddar, caster sugar, egg yolks, rose wine, and ladyfinger rolls, and can be ready in only 30-minutes.

You can likewise make this Continental recipe on events like birthday celebrations, pot karmas and kitty gatherings, and we are certain your visitors will be intrigued with your culinary abilities. Attempt this simple recipe and appreciate with your friends and family!

Elements of Rose Wine Infused Strawberry Tiramisu

500 gm mascarpone cheddar
150 gm sugar
12 gm gelatin
750 gm strawberry
150 gm dim chocolate
4 cup cold water
6 egg yolk
275 gm whipped cream
5 gm vanilla beans
120 gm caster sugar
200 ml rose wine
1 modest bunch ladyfinger bread roll

Step by step instructions to make Rose Wine Infused Strawberry Tiramisu

Stage 1 Prepare the strawberry syrup

To set up this delectable treat recipe, clean strawberries (utilize 500 grams and leave the excess for garnish) in cool water and afterward put them in a bowl as soon as possible evaporator with sugar and vanilla beans.

Cook these strawberries over the water shower about 60 minutes, then strain to set up the strawberry syrup and keep to the side.

Stage 2 Soak the rolls in the syrup and wine

Add rose wine into the strawberry syrup and blend well. Then, splash the finger or the ladyfinger bread rolls with strawberry and rose wine syrup and keep to the side.

Stage 3 Make the smooth blend

Then again, whip the egg yolks, gelatin and sugar on twofold heater till you see a light yellow tone. Then, eliminate from the intensity and continue to whip till it is cold. Presently, add mascarpone cheddar in the bowl, and blend well. Crease in whipped cream and recall not to over blend.

Stage 4 Layer the Tiramisu

Take a 8-inch cake ring and spot plastic around the edge.

Organize strawberries and rose wine doused ladyfinger bread rolls on the base. Pipe some mascarpone cream and put slashed new strawberries. Rehash the system and fill the cake ring till the top.

Stage 5 Decorate the cake and relish!

Keep in cooler to set the cake, eliminate from the ring and orchestrate the ladyfinger bread rolls around the cake.

Enhance with new strawberries and dim chocolate drops, and serve right away!


You can add more berries to finish the Tiramisu.

You can add a smidgen of espresso, in the event that you are attached to the exemplary Tiramisu.

How to make strawberry wine

Sf_foodphoto / E+ / Getty Images

Nutrition Facts (per serving)
100 Calories
0g Fat
16g Carbs
0g Protein


Nutrition Facts
Servings: 14
Amount per serving
Calories 100
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 6mg 0%
Total Carbohydrate 16g 6%
Dietary Fiber 0g 1%
Total Sugars 16g
Protein 0g
Vitamin C 8mg 41%
Calcium 10mg 1%
Iron 0mg 1%
Potassium 56mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

This is the wine lover’s answer to the strawberry daiquiri. The strawberry sangria is an easy recipe that combines a favorite fruit of summer with one of the season’s most requested wines. It is fantastic and will make an excellent addition to any summer party.

Rosé is the wine of choice for the strawberry sangria and it is the perfect summer wine. Many Rosés tend to have strawberry notes, which is more than ideal for our recipe. Also, to keep to the Spanish origins of sangrias you may opt for a Rosé from Spain, which is referred to as a Rosado locally.


1 (750-milliliter) bottle rosé wine

1 1/2 cups strawberry lemonade

1 cup strawberries , sliced

2 cups ginger ale

Steps to Make It

Pour the wine into a pitcher and add sliced strawberries.

Add sugar and strawberry lemonade and stir gently.

Add ginger ale and ice just before serving.

If you’d like to serve your Sangria right away, use chilled white wine and chilled ginger ale. Serve it with plenty of ice.

  • While fresh strawberries are best, frozen strawberries will work in a pinch.

Make Your Own Strawberry Lemonade

Sure, you can buy strawberry lemonade at the store, but why? If you’ve already picked up a box of strawberries you’re halfway there. Also, your Strawberry Sangria will be ten times better if you take the time to make this simple ingredient.

Making your own Strawberry Lemonade is very easy and it should take just a few minutes. To get the 1 1/2 cups needed for the Sangria, simply double this fresh strawberry lemonade recipe (or make more and enjoy an afternoon drink). The only additional ingredients you will need are a couple of lemons and simple syrup.

Again, the syrup is very easy to make. You can even use the remainder to replace the sugar in the Sangria recipe (there’s no need to dissolve syrup).

All of this effort will be worth it because you will have created the freshest Strawberry Sangria possible. Enjoying and sharing the fresh fruits of the season is, after all, one of the joys of summer (save the conveniences for the dead of winter).

How to make strawberry wineOur raspberry wine recipe is delicious. You will get the feel of summer any time of the year. We won’t add grapes to this one. This raspberry wine recipe is made with 100% fresh raspberries. Make this award-winning raspberry wine at home today. It’s slightly sweet and goes well with many desserts. It’s also a great mixer for vodka, gin, club soda, and lemonade. Try our raspberry wine recipe today.

Raspberry Wine Recipe

Ingredients for our raspberry wine recipe:

  • 12 pounds (5.4 kg) fresh raspberries
  • 10 pounds (4.5 kg) sugar
  • 5 teaspoons (23 g) yeast nutrient
  • 1¼ teaspoons (3.4 g) grape tannin
  • 6 teaspoons (30.6 g) acid blend
  • 10 drops (0.5 mL) pectic enzyme liquid
  • Water enough to make 5 gallons (19 L)
  • 1 package (5 g) Wyeast Mead (Sweet) yeast
  • 5 Campden tablets or ½ teaspoon (3.1 g) potassium metabisulfite powder

Instructions for our raspberry wine recipe:

  1. Sanitize all equipment.
  2. Crush the fruit and put into the primary fermentation container.
  3. Put the sugar, yeast nutrient, grape tannin, acid blend, pectic enzyme liquid, and enough warm water to make 5 gallons (19 L) on top of the raspberries in the fermentation container. Stir well to dissolve the sugar.
  4. When the must cools to 70°F (21°C), add the yeast and cover the container loosely with a sheet of plastic.
  5. Stir the must daily. In 5 to 7 days, the specific gravity should read 1.040 or lower. When it does, press out the fruit pulp and strain the wine.
  6. Place 2½ crushed Campden tablets or ¼ teaspoon (1.4 g) of potassium metabisulfite powder into a carboy and siphon the new wine into the jug. Insert an airlock and top off with water to fill the jug.
  7. Rack in a month, using the same procedure as in step 6, and let sit for 3 more months.
  8. Your wine should be clear and ready for final preparations. Taste, make adjustments, and let sit for another month.
  9. Bottle the wine, then wait 3 months before tasting.

How to make strawberry wine Find this raspberry wine recipe and more in: The Home Winemaker’s Companion: Secrets, Recipes, and Know-How for Making 115 Great-Tasting Wines Raise a glass of homemade burgundy and enjoy the fruits of your labor. This informative guide provides an overview of the entire home winemaking process, from the vine (or the boxed kit) to your glass. With more than 100 recipes for a wide range of delicious wines, ports, and champagnes, you’re sure to find a wine to suit your taste. Clear diagrams for setting up your equipment and fail-safe instructions ensure that your home winemaking will be a success.

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