Ingredients for 4.5 litres:

• Strawberries - 4 pounds (2 Kilograms)
• Sugar - 2 pounds (1 Kilogram)
• Lemon - 1 each
• Muslin Fruit Straining Bag - 1 each
• Pectic Enzyme - 2½ teaspoons
• Yeast Nutrient - 3 teaspoons
• Campden Tablets - 3 each
• Tannin - 1 teaspoon
• Yeast Lalvin EC1118 - 1 package

METHOD: 1. Remove the hulls and wash the strawberries. 2. Place the fruit in a Food Grade plastic container together with the juice. 3. Add the 'Yellow' part of the skin of the lemon. 4. Add the tannin and sugar. 5. Pour 1 US quart (4 liters) of boiling water over them. 6. Mash the strawberries with a plastic spoon and stir well to dissolve all the sugar. 7. Cover the Food Grade plastic container and leave it to cool down. 8. When cooled down, add a campden tablet and the pectic enzyme to it. 9. Cover again and leave it standing in a warm place for 24 hours. 10. After 24 hours you have to add the yeast and the yeast nutrient to it. 11. Cover it again and leave it in a warm place for one week, stirring it daily. 12. Strain through the Nylon Straining Bag into a 1 gallon jug (4.5 liters). Fit an air lock on the jug. 13. Add some sugar syrup to reactivate the fermentation. 14. When fermentation is complete, rack the wine and allow it to clear. 15. Your wine is now ready for bottling. To give your wine a professional appearance, it is recommended to filter before bottling. 16. Store in a cool and dark place. 17. Leave it for at least six months before drinking it.