Here is a 1 gallon recipe I am currently trying out. It looks like a nice holiday beverage and the reason I went with strawberry instead of cherry is due to my wife does not like cherry.

Ingredients:

  • 4 Pounds Strawberry’s
  • 2 1/2 to 3 pounds sugar (SG 1.085)
  • 1 Gallon Water
  • 1 tsp Acid Blend
  • 1 tsp Yeast Nutrient
  • 1/2 tsp Pectic Enzyme
  • 1/8 tsp Tannin
  • 1 Campden tablet
  • 1 Lalvin D-47 yeast
  • 1/2 cup of Hershey’s Cocoa Powder

Instructions:

  • Take stems and leaves off strawberry’s and wash.
  • Juice the strawberry’s. I put them in a bowl and then used a potato masher. You could use a food processor if you like.
  • Pour strawberry’s from bowl through straining bag or cheese cloth in fermenting bucket. Keep the strawberry’s in the straining bag or cheese cloth and tie end and put in bucket.
  • Add all ingredients in fermenting bucket except the yeast.
  • When adding the sugar it may vary on the amount to add. Just use your hydrometer to get your SG between 1.080 and 1.085
  • Take 1 cup of the must out and put 1/2 cup of Hershey’s Cocoa Powder in it. Use blender or mixer to get the cocoa dissolved. Pour in fermenting bucket once dissolved.
  • After 24 hours pitch in the yeast and cover.
  • Stir daily and take a hydrometer reading each day. Once your SG is 1.040 rack to secondary and use airlock.

The must has a nice strawberry flavor with a hint of chocolate. I will keep you posted on how it turns out.

You could replace the sugar with Honey if you prefer a mead instead of a wine. Just add enough honey to get your SG to the same reading as mentioned above.

Cheers!

 

 

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