Strawberry Acid
Ingredients
Directions
Prepare the juice
Put the strawberries in a pan and cover with water acidulated with tartaric acid.
Let it sit for 48 hours.
Strain the mixture carefully to avoid bruising the fruit.
Sweeten and bottle
Add 1.5 pounds of powdered sugar to each pint of juice and stir until dissolved.
Leave the mixture for a few days, then bottle and cork lightly.
If fermentation occurs, leave the corks out for a few days.
Store the bottles upright.
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, aroma and juice that becomes the wine.
- Tartaric acid
- Adds acidity to the water, brightening flavour and helping keep the juice stable.
- Powdered sugar
- Sweetens the juice and provides the sugar that fermentation converts into alcohol.
The step that matters
Straining the mixture carefully. Crushing or bruising the fruit releases extra pectin and bitter compounds from the skins and seeds, which can cloud the wine and affect its taste.
“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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