May Wine Recipe – Simple Spring Brew

If you love the taste of fresh berries and want a drink that feels like spring in a glass, making May wine yourself is easier than you think. You don’t need a fancy cellar or years of experience—just a few pantry items, some patience, and a willingness to experiment.

Ingredients You'll Need

Start with the basics: 2 kg of ripe strawberries (or any mix of berries you prefer), 1.5 L of water, 500 g of sugar, 200 ml of white grape juice for extra body, and a packet of wine yeast. Optional add‑ins include a cinnamon stick for warmth or a splash of lemon juice to brighten the flavor.

Step‑by‑Step Brewing Guide

1. Prep the fruit. Wash the berries thoroughly, remove any stems, and mash them in a large pot. You don’t need a blender—just crush until most of the juice is released.

2. Make the must. Add water and sugar to the crushed fruit. Heat gently, stirring until the sugar dissolves, then let it cool to room temperature. This mixture is called the “must.”

3. Add yeast. Sprinkle the wine yeast over the cooled must without stirring. Cover the pot with a clean cloth and let it sit for 24 hours. The yeast will start feeding on the sugars, creating alcohol.

4. Transfer to fermenter. After a day, pour the liquid through a fine mesh into a sanitized fermentation bucket or glass carboy, leaving behind pulp and skins. Seal with an airlock so carbon dioxide can escape while keeping oxygen out.

5. Ferment. Store the vessel in a dark, cool spot (around 18‑20 °C) for 7–10 days. You’ll see bubbles slow down as fermentation finishes. When bubbling stops, it’s time to bottle.

6. Bottle and age. Siphon the clear wine into clean bottles, leaving sediment behind. Cork tightly and let the bottles sit for at least two weeks; longer aging (up to three months) improves smoothness.

Tip: Taste your May wine after two weeks. If it’s too sweet, add a splash of fresh lemon juice before bottling. If you want more kick, let it age an extra month.

Once opened, keep the bottle chilled and consume within six months for best flavor. This homemade May wine pairs great with light salads, grilled fish, or simply as a refreshing sip on a sunny afternoon.

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