This recipe makes a light delicious Strawberry wine in the style of lighter Provencal Roses. The wine has delicate flavours and aromas and can be drunk chilled or mixed with a Prosecco to add a fruity twist to a favourite sparkling wine.
Rice is included to add body and character to the wine. The result is a winning recipe that has won several prizes in winemaking competitions. It is ideally served chilled on a warm summer afternoon to accompany a barbeque. Use Paddy Rice or alternatively whole wild or brown rice. Rinse well in a sieve before use.
Crush the strawberries into a pre-sanitised white plastic bucket. Pour the water over the contents together with the rest of the ingredients. Rinse the rice under a cold tap in a sieve before adding, it to remove excess starch. Stir thoroughly then cover the bucket with a cloth and leave to ferment in a warm place for 5 days, stirring daily.
Then strain into a 1-gallon demijohn through a nylon straining bag. Press as much as possible and discard the pulp. It may be necessary to top up with cooled boiled water to 4½litres. Fit a bung and airlock and leave in a warm place to continue to ferment out completely.
Fermentation should take around 2-3 weeks to complete. This is indicated by the airlock stopping bubbling. At this point check with a hydrometer. The final gravity should be 0.996 -1.000. This will indicate that the fermentation is complete. To prevent post-fermentation, add 1 crushed Campden tablet and half a teaspoon of potassium sorbate to the wine. Leave for 3 days to kill off the yeast.
Then the wine should be left to clear in a cool place (15C) before siphoning from the sediment. Add the sachet of Winefine finings and leave in a cool place to clear for 2-3 weeks. For best results pass the wine through a Vinbrite Wine Filter to achieve commercial clarity.
If you prefer a slightly sweeter taste then Wine Sweetener or Glycerine (which smoothens wines) can be added in small quantities.
Bottling your wine
Your wine can then be bottled and stored in a cool dark place to mature. We recommend maturing for 3-6 months as the wine will get better the longer you leave it.