Canned Strawberry Wine

Sadly, while I am going to look around again this weekend, it seems like I missed the frozen strawberries at most stores here(take that back, i picked up 3 bags for one batch of Jack Keller's Frozen Strawberry wine recipe, but by time I went back to go get some more, no one seemed to have any). Really not interested in making wine from any of the "fresh" strawberries I can find around here, as most seem to be barely passable, mucch less good. So while I was at local Family Dollar Store(had an 8qt stainless steel stockpot with lid for $6, picked one up as primary for my gallon batches), noticed that they had canned strawberries. Decided I might try a batch or two of strawberry wine from the canned strawberries.

Was thinking I'd use two 16oz cans(or whatever closest measurement to that that I can find), and then add sugar up to 1.080 or so(not sure I want alcohol content afforded by a full 1.100), and add either some raisins, an

11.5oz can of welch's white grape(most likely choice), or 1 pt of white grape juice. 2 tsp citric acid, 1/4 tsp grape tannin, water, and some cote de blanc or Lavlin 7b-1122(my old standby). Will use light brown sugar.

Anything else I'm missing, or any suggestions on changes? Just racking the frozen strawberry wine for the first time today, has a beautiful color, and know it had da wonderful aroma before I put it in secondary, so thinking the

4-5 bottles form this batch isn't going to cut it, and don't want to wait until next year to start another batch if I can't find any other frozen strawberries around(don't really have time to go to a u-pick-em place, assuming there are any even around here, which I haven't bothered to look into, since I wouldn't ahve time even if there was).

Thanks for any input.

Joel

First, make sure there are no preservatives in the canned strawberries. They could cause the wine to stick or it might not ferment at all.

Second, I would not recommend the brown sugar. Brown sugar will lend a strong taste to the wine that works with some fruit but may overpower your strawberries.

A suggestion. You might consider a strawberry mead instead. Use honey rather that sugar for the wine. With mead you can get by on less fruit. The mead itself can make a light refreshing tasting drink and it does not require a lot of fruit to add to it's flavor. I have made mead with as little as one pound of fruit but with strawberries I would recommend about 2 lbs per gal. To make a melomel (a mead with fruit) I recommend you try your regular recipe but cut the fruit requirements in half and substitute a good quality honey for all the sugar. You might cut down on the acidity a little and plan to adjust it at the end.

Just some suggestions.

Ray