Instructions: Add 5 campden tablets OR 1/4 tsp. metabisulfite, pectic enzyme, and 4 lbs. sugar to the frozen fruit. Leave for 3 days at room temperature. This will aid in extracting the juice from the berries.

Place fruit in straining bag. Place bag and water into primary fermentor to make 5-1/2 gallons. Adjust acid to .65. Add tartaric acid if needed. Check S.G. and add sugar to 1.075 if needed. This is lower then normal because strawberries seem to give a false low S.G. reading. Add yeast nutrient, and 1 pkg. champagne yeast.

When S.G. is about 1.005 lightly hand squeeze fruit bag (dont over squeeze). There should be about 5-1/2 gallons must or slightly less. Rack wine into secondary.

Make sweetened juice using 4 lbs frozen berries, 1 cup sugar and 1/2 tsp. or 5 drops pectic enzyme. Put into bowl for 1 day at room temperature. Put this mixture into a fruit bag and allow clear juice to drip into a container for 24-36 hours. Do not squeeze the bag. (Clear juice can be frozen until it is added at next racking)

Rack wine again in 3 weeks and add campden tablets OR 1/4 tsp. metabisulfite. Add 2-1/2 tsp. potassium sorbate. Add clear sweetened juice.

Rack again in 3-5 weeks and Sparkolloid.

Rack 1 week later. Verify sulfite level is 40-75ppm. Add campden tablets OR metabisulfite if needed. Sweeten with sugar syrup to taste (if needed), filter and bottle.

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