Strawberry Acid
Ingredients
Directions
Prepare the juice
Dissolve tartaric acid in water.
Pour the mixture over strawberries in a porcelain kettle.
Let it simmer for 48 hours.
Strain the mixture carefully to avoid bruising the fruit.
For every pint of juice, add 1.5 pounds of sugar and stir until dissolved.
Leave the mixture for a few days.
Bottle and store
Bottle the liquid and cork lightly.
If fermentation occurs, leave the corks out for a few days.
Then cork, seal, and store the bottles in a cold place.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Strawberries
- Provide the fruit flavour and aroma that define the wine.
- Sugar
- Adds sweetness and feeds the fermentation that produces alcohol.
- Tartaric acid
- Adds acidity that brightens the flavour and helps keep the wine stable.
The step that matters
Strain the mixture carefully. Crushing or bruising the fruit releases bitter and astringent compounds from the skins and seeds, and can make the juice cloudy. Gentle straining keeps the flavour clean and the liquid clear.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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