On Sunday morning, 10th July, Claire and I went to Wharfedale Grange Pick Your Own Farm to gather enough strawberries for this wine (4 lbs needed) and my autumn 'Strawberry and Apple' (another pound). We came away with 7 lbs 5 oz, and much of the extra has been turned into jam.
|4 lbs of strawberries before mashing|
Back at home I weighed, hulled and washed the strawberries and then put the 4 lbs needed in the bucket and mashed them. I poured in 3 lbs of sugar and 4 pints of boiling water, and left it for about 28 hours. On Monday night, after having met Kate - Chris's girlfriend - for the first time (she seems lovely and I approve) I took the pulp out using a collander initially, and then a jug, sieve, funnel and demijohn. I then covered the pulp in two pints of water, stirred it around a bit and left it while I washed and resterilised my bucket.
|What is left of 4 lbs of strawberries at the pulp stage|
Next I drained the liquid from the pulp into the bucket, now discarding the pulp, and I poured the nascent wine stored in the demijohn back into the bucket. (Strawberry wine is more labour intensive than most.) I added the yeast and a teaspoon each of pectolase, nutrient and tannin.
On Friday night I put this wine into its demijohn, which was a very quick job. It is house-brick red in hue.