Strawberry Wine Recipe

How to Make Strawberry Wine

How to Make Strawberry Wine

The juicy red fruit that’s most synonymous with summer makes a sweet and flavorful wine that pairs well with salads, salmon or shellfish, desserts, or as Sangria. Deeper in color than a rose yet lighter than other red wines, the bright pinkish red hue screams ‘stash me in a wicker basket and drink me on a gingham blanket.’

Some parts of the country are lucky enough to have their strawberry harvest start as early as April - while the rest of us have to wait until June. If you’d rather not wait to try your hand at this recipe, using a strawberry puree is not only easy, but an already-sterilized and seedless option. You can also use frozen strawberries from the store or make things easiest by using a strawberry fruit wine base.

Before starting, make sure you properly sanitize your wine equipment.

Ingredients for a 1 gallon batch of Strawberry wine:


  1. If using fresh strawberries, rinse them well. It helps to smash them up a bit (easiest in a food processor) and let them sit in the sugar. If using frozen, make sure they’ve thawed to room temperature.
  2. Fit a large, sanitized pot with a straining bag and fill with your strawberries and sugar. Mash with a potato masher and stir to fully blend.
  3. Add the water and keep stirring. Heat to a near boil, then lower to a gentle simmer for 30 minutes.
  4. Once 30 minutes are up, stir in the acid blend, pectic enzyme, and yeast nutrient (not the yeast).
  5. Pour the mixture into a sanitized fermentation bucket. Cover with lid and airlock.
  6. Once at room temperature, stir the mixture and check the gravity. You’ll need this number months from now to calculate your ABV.
  7. Add crushed Campden tablet and stir thoroughly before re-securing the lid and letting sit for at least 12 hours. The campden tablets will kill any wild yeast or bacteria present in the strawberry wine must.
  8. After at least 12 hours have passed, add the yeast into the fermenter and re-cover with the lid and  airlock.
  9. Stir daily until gravity drops to 1.020 or below.
  10. Within the next couple days, you’ll notice yeast activity letting you know your fermentation is well underway. After a week, activity will slow and you can siphon the strawberry wine into a carboy and leave it undisturbed for a month.
  11. Siphon/rack the wine again to get it off the sediment, into another sanitized carboy, then cap with airlock to leave undisturbed for 2-3 months.
  12. Rack again, for another 3 months. These steps are repeated to get less and less sediment left behind in your carboy each time.
  13. After this, when your wine has not shown fermenting activity for about a month (no bubbles or sediment), check your final gravity and move on to bottling.
  14. Optional (but highly recommended): If stabilizing, add a crushed Campden tablet and potassium sorbate, then wait 2-3 days before bottling.
  15. Allow the strawberry wine to bottle age at least 6 months before tasting.

Not sure which you’ll be shocked by more; how easy it is to make or how good it tastes. Your strawberry wine will be well worth the wait and your only regret will be that you didn’t make a bigger batch! Making strawberry wine can serve as a favorite Spring or Summer tradition of strawberry picking and making wine to enjoy the next summer, in nearly every region.

Curious about other fruit wines? Check out our other recipes: