Strawberry syrup to wine project.

[Rebecka]

Okay, so I don't know if its just my recipe but when I make strawberry preserves (the no pectin recipe) I almost always have about 3 pints of strawberry syrup leftover. In the past I have just reprocessed it with pectin for a reasonable strawberry jelly. Not this time. I have strawberry jelly coming out of my ears, since everyone fusses when we are out of preserves, so I make more. Several jars are going into holiday breakfast baskets. Thanks to the Holiday gifts thread, we are totally doing that!

So, here is what I have done...3/4 gallon spring water and a pint of strawberry syrup. I added a mead yeast, since thats all I keep around these days, with a splash of lemon juice for acid and a splash of strong tea for tannin. I did this two days ago. I prefer the slow fermentation methods, so I did not mix the syrup and water. I just let the yeast eat it up at will. I just had to add another pint of syrup and nearly ended up with a very sticky volcano I should know better by now

Its cold and raining out and I am just dying to spice it. Even though it won't be drinkable till spring. I was considering the tiniest bit of mint.. thoughts?

 

[deenamr]

That sounds so yummy. This was my first year having berries and wine is definately in the plan as berry production increases. This spring we fenced a large area to keep the deer out and planted 32 dwarf fruit trees, 10 bluberries, 2 raised beds of strawberries, 15 raspberries, 12 blackberries and 10 grapevines. When I was young my mom would make raspberry wine and I have been wanting to give it a try. I am sure your will be so delicious - hard to wait for it to be ready.