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The strawberry wine does not present these types of wine making problems. …. In other words if 1/4 tsp. per gallon of Pectic Enzyme is called for and you are making … to ferment until it has completely stopped which will be about 4 to 6 weeks.

May 11, 2013 – 18-20 lbs. fresh or frozen strawberries. 1 package active dry wine yeast. 12 lbs. organic sugar. Campden tablets. 3 Tbsp. citric acid. Filtered water (up to 6 gallons) 5 tsp. Yeast nutrient. 2 tsp. Wine tannins.

TABLE STRAWBERRY WINE. 5 Gallons. 12.5 lbs. strawberries. 1/8 tsp. sodium bisulfite. pectic enzyme (as directed on package) 5 tsp. yeast nutrient. 1 tsp. wine tannin. 8 tsp. acid blend (0.60% tartaric) 8 lbs. sugar. 1 pkg. Champagne yeast.

Ingre.nts. 17-20 pounds frozen strawberries (use extra if berries are light in flavor) 3 gallons water (approximately) 5 Campden tablets or 1/4 teaspoon metabisulfite. 5 teaspoon yeast nutrient (or per instructions for 5 gallons) 2.5 teaspoons dry or 25 drops liquid pectic enzyme. 1 package champagne yeast. …