– 3 lbs. fresh strawberries
– 2-1/2 lbs. granulated sugar
– 2 teaspoons citric acid or lemon juice
– 1 gallon water
– 1 teaspoon wine yeast
Place all ingredients except wine yeast in crock. Mash fruits with hands and cover with 5 pints boiling water.
Stir to dissolve sugar and mash strawberries. When cooled to 85 degrees Fahrenheit, add wine yeast.
Cover the crock and stir daily. Strain on 7th day, transfer to secondary fermentation vessel, top up to one gallon, fit fermentation trap, and set aside.
Rack after 30 days and again after another 30 days. Bottle when clear.
Allow to age at least 3 months, better 6-12 month.