For 1 Imperial gallon:
4 lbs of ripe strawberries
2 lbs sugar
1 teaspoon yeast nutrient
1 teaspoon acid blend
1 teaspoon pectic enzyme
1/2 teaspoon of tannin
1 package yeast Lalvin EC-1118 wine yeast
(add one campden tablet for each gallon of wine)
Dissolve sugar in warm water. Remove the hulls and then crush the fruit and add it along with all ingredients except the yeast and pectic enzyme. After 24 hours add the yeast and
pectic enzyme. Stir daily for 6 days and then let rest for 24 hours. Rack off pulp and sediment into secondary fermenter. Attach airlock and rack again in 3 weeks.
Note: This recipe is for one gallon of wine. To make more wine, just multiply however many gallons you make.