Use ripe berries, picked after the first frost. Remove stems, rinse off, and drain. Put into a nylon straining bag, crush and squeeze juice into the primary fermenter. Keeping pulp in the bag, tie the top and place into fermenter. Stir in all other ingredients EXCEPT yeast. Cover primary. After 24 hrs prepare yeast as per instructions on the package. Add to primary and stir vigorously for 2 minutes. Cover fermenter. Stir daily checking specific gravity and squeezing pulp slightly to aid extraction. Make sure to sanitize your spoon and hydrometer. When SG reaches 1.040 (3-5 days), siphon wine off the sediment into a glass secondary. Attach airlock. When fermentation is complete (SG 1.000.. about 3 weeks) siphon off sediment into clean secondary. Top up with cooled pre-boiled water. Attach airlock. Siphon off sediment again in 2 months to aid clearing, and top up with cooled pre-boiled water again if necessary. Let stand until clear. To sweeten wine at bottling Winemaster wine conditioner to taste. Filter if desired.