First, make sure there are no preservatives in the canned strawberries.
They could cause the wine to stick or it might not ferment at all.

Second, I would not recommend the brown sugar. Brown sugar will lend a
strong taste to the wine that works with some fruit but may overpower your
strawberries.

A suggestion. You might consider a strawberry mead instead. Use honey
rather that sugar for the wine. With mead you can get by on less fruit.
The mead itself can make a light refreshing tasting drink and it does not
require a lot of fruit to add to it's flavor. I have made mead with as
little as one pound of fruit but with strawberries I would recommend about 2
lbs per gal. To make a melomel (a mead with fruit) I recommend you try your
regular recipe but cut the fruit requirements in half and substitute a good
quality honey for all the sugar. You might cut down on the acidity a little
and plan to adjust it at the end.

Just some suggestions.

Ray

"Joel Sprague" > wrote in message
newsFEPe.2248$UI.2144@okepread05...
> Sadly, while I am going to look around again this weekend, it seems like I
> missed the frozen strawberries at most stores here(take that back, i
> picked
> up 3 bags for one batch of Jack Keller's Frozen Strawberry wine recipe,
> but
> by time I went back to go get some more, no one seemed to have any).
> Really
> not interested in making wine from any of the "fresh" strawberries I can
> find around here, as most seem to be barely passable, mucch less good. So
> while I was at local Family Dollar Store(had an 8qt stainless steel
> stockpot
> with lid for $6, picked one up as primary for my gallon batches), noticed
> that they had canned strawberries. Decided I might try a batch or two of
> strawberry wine from the canned strawberries.
>
> Was thinking I'd use two 16oz cans(or whatever closest measurement to that
> that I can find), and then add sugar up to 1.080 or so(not sure I want
> alcohol content afforded by a full 1.100), and add either some raisins, an
> 11.5oz can of welch's white grape(most likely choice), or 1 pt of white
> grape juice. 2 tsp citric acid, 1/4 tsp grape tannin, water, and some
> cote
> de blanc or Lavlin 7b-1122(my old standby). Will use light brown sugar.
>
> Anything else I'm missing, or any suggestions on changes? Just racking
> the
> frozen strawberry wine for the first time today, has a beautiful color,
> and
> know it had da wonderful aroma before I put it in secondary, so thinking
> the
> 4-5 bottles form this batch isn't going to cut it, and don't want to wait
> until next year to start another batch if I can't find any other frozen
> strawberries around(don't really have time to go to a u-pick-em place,
> assuming there are any even around here, which I haven't bothered to look
> into, since I wouldn't ahve time even if there was).
>
> Thanks for any input.
>
> Joel
>
>