This balloon strawberry wine recipe guides you through the process of making delicious homemade strawberry wine using fresh strawberries and simple equipment.
The use of balloons with small holes provides a low-cost and straightforward way to control gas release during fermentation, preventing pressure build-up without the need for specialized equipment.
By following these simple steps, including proper sanitization and fermentation techniques, you’ll create flavorful wines that can be enjoyed immediately or aged to perfection in your refrigerator.
Besides strawberry wine, I also tried making balloon wine using oranges, watermelon, and green grapes. However, as shown in the picture, after the first day of fermentation, the balloons on the other bottles, except for the strawberry wine, didn’t inflate much. After a month of fermentation, we tasted all four wines. The strawberry wine was fragrant and sweet with a noticeable alcohol aroma, while the other three wines were rather sour and had a faint alcohol smell. Therefore, we only recorded the recipe for the strawberry wine.
Equipment
- Measuring cups and spoons
- 4 Glass bottles (My bottles are 12.6 oz with thick walls, you can use larger ones if you prefer to make bigger batches of wine.)
- 4 Balloons (My balloons are 9 inch, but you can use larger ones if you are using larger bottles.)
- 1 Needle (For poking holes on balloons; Choose the smallest one in your needle kit.)
- 1 Large Pot (For boiling fruit with sugar)
- 1 Fine mesh strainer (Or cheesecloth)
- 1 Funnel
Ingredients
- ¼ tsp Wine Yeast (I used Lalvin 71B Wine Yeast. You can use your preferred brand.)
- 1 tbsp Lukewarm water (Water that is comfortably warm to the touch, between 98°F and 105°F (36°C to 40°C).)
- 4 cups Strawberry (washed, dehulled, and quartered)
- 4 cups Cold water
- 3 cups Granulated sugar
Instructions
1. Wash 4 balloons and a small-size needle with warm, soapy water.
2. In a large bowl, make a solution with 1 part bleach and 10 parts water. Soak the balloons and the needle in the sanitizing solution for 5 minutes.
3. Rinse the balloons and needle thoroughly with clean, distilled water.
4. Allow them to air dry completely on a clean surface before using them.
5. Use the needle to poke 6 tiny holes in each balloon. (The holes allow for the release of excess gas that builds up during fermentation. This prevents the balloons from bursting due to pressure.)
6. In a large pot, add 4 cups of quartered strawberries, 4 cup of water, and 3 cups of sugar. Bring the mixture to a boil.
7. While the pot is boiling, use a wooden spoon or a bean masher to mash the strawberries to release more juice and more flavor. Continue boiling for 10-15 minutes until the strawberries are soft and the water turns red.
8. While the mixture is still hot, carefully strain it through a fine mesh strainer and funnel into four sanitized glass bottles (or one large bottle), ensuring an even distribution. Press the strawberry solids with a sanitized spoon to extract any remaining liquid.
9. Leave the bottles uncovered and allow the liquid to cool to room temperature on your countertop.
10. Dissolve ¼ tsp of wine yeast in 1 tbsp of warm water (about 100°F or 38°C). The water should be just warm to the touch, not hot. This quantity is sufficient for 4 bottles of wine.
11. Let the mixture sit for about 15 minutes. You should see some bubbling or foam on the surface, indicating that the yeast is active and ready.
12. Distribute the yeast mixture evenly among 4 bottles of strawberry mixture. Ensure that the strawberry mixture has cooled to room temperature before pouring in the yeast.
13. Shake the the bottles gently after adding the yeast to ensure it is thoroughly mixed with the strawberry mixture.
14. Cover each bottle with a prepared balloon. (You can also use airlocks if you have them at home.)
15. Store the bottles in a dark place and let them ferment at room temperature for approximately 3 weeks, or until the balloons have deflated.
16. After the fermentation, strain the wine through a fine mesh strainer or cheesecloth to remove any solids.
17. The balloon strawberry wine is now ready to enjoy. For optimal results, strain the wine into sanitized bottles, seal them with lids, and store them in the refrigerator. Allow the wine to age for several months to enhance its flavors.
My other wine recipes you will also enjoy:
Balloon Strawberry Wine
Equipment
- Measuring cups and spoons
- 4 glass bottles (My bottles are 12.6 oz with thick walls, you can use larger ones if you prefer to make bigger batches of wine.)
- 4 Balloons (My balloons are 9 inch, but you can use larger ones if you are using larger bottles.)
- 1 needle (For poking holes on balloons; Choose the smallest one in your needle kit.)
- 1 Large Pot (For boiling fruit with sugar)
- 1 fine mesh strainer (Or cheesecloth)
- 1 funnel
Ingredients
- ¼ tsp Wine Yeast (I used Lalvin 71B Wine Yeast. You can use your preferred brand.)
- 1 tbsp Lukewarm water (Water that is comfortably warm to the touch, between 98°F and 105°F (36°C to 40°C).)
- 4 cup strawberry (washed, dehulled, and quartered)
- 4 cup water
- 3 cup granulated sugar
Instructions
Prepare Balloons
- In a large bowl, make a solution with 1 part bleach and 10 parts water. Soak the balloons and the needle in the sanitizing solution for 5 minutes.
- Rinse the balloons and needle thoroughly with clean, distilled water.
- Allow them to air dry completely on a clean surface before using them.
- Use the needle to poke 6 tiny holes in each balloon. (The holes allow for the release of excess gas that builds up during fermentation. This prevents the balloons from bursting due to pressure.)
- In a large pot, add 4 cups of quartered strawberries, 4 cup of water, and 3 cups of sugar. Bring the mixture to a boil.
- While the pot is boiling, use a wooden spoon or a bean masher to mash the strawberries to release more juice and more flavor. Continue boiling for 10-15 minutes until the strawberries are soft and the water turns red.
- While the mixture is still hot, carefully strain it through a fine mesh strainer and funnel into four sanitized glass bottles (or one large bottle), ensuring an even distribution. Press the strawberry solids with a sanitized spoon to extract any remaining liquid.
- Leave the bottles uncovered and allow the liquid to cool to room temperature on your countertop.
- Dissolve ¼ tsp of wine yeast in 1 tbsp of warm water (about 100°F or 38°C). The water should be just warm to the touch, not hot. This quantity is sufficient for 4 bottles of wine.
- Let the mixture sit for about 15 minutes. You should see some bubbling or foam on the surface, indicating that the yeast is active and ready.
- Distribute the yeast mixture evenly among 4 bottles of strawberry mixture. Ensure that the strawberry mixture has cooled to room temperature before pouring in the yeast.
- Shake the the bottles gently after adding the yeast to ensure it is thoroughly mixed with the strawberry mixture.
- Cover each bottle with a prepared balloon. (You can also use airlocks if you have them at home.)
- Store the bottles in a dark place and let them ferment at room temperature for approximately 3 weeks, or until the balloons have deflated.
- After the fermentation, strain the wine through a fine mesh strainer or cheesecloth to remove any solids.
- The balloon strawberry wine is now ready to enjoy. For optimal results, strain the wine into sanitized bottles, seal them with lids, and store them in the refrigerator. Allow the wine to age for several months to enhance its flavors.
Video
Notes
After a month of fermentation, we tasted all four wines. The strawberry wine was fragrant and sweet with a noticeable alcohol aroma, while the other three wines were rather sour and had a faint alcohol smell. Therefore, we only recorded the recipe for the strawberry wine.
