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!
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
- ¼ cup sugar
- 1 quart water
- 1½ cups strawberries
- Dissolve sugar in water in a wide-mouthed food safe container.
- Add strawberries and weight them down with something heavy.
- 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.
- Strain out strawberry pieces, cork and let sit in a cool, dark place for six months before drinking.
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).
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.
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.
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.
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.
Do you have any questions about how to make strawberry wine without yeast or starters?