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Jul 17, 2016 – Instructions. For a single batch, place strawberries, sugar and citric acid in a 2 gallon crock. Crush fruit with a potato masher or pastry blender. Stir wine must with wooden spoon to dissolve sugar and simultaneously mash the strawberries. When cooled to 85°F (29°C), add yeast and yeast nutrient.

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. …