Wash berries, drain well. Using nylon straining bag mash and strain out juice into primary fermenter. Juice will be hard to press. Keeping all pulp in bag, tie top, and place in fermenter. Stir in all other ingredients EXCEPT yeast. Cover fermenter. After 24 hours, add yeast. Cover fermenter. Stir daily, check SG, strain pulp lightly to aid juice extraction. When SG drops to 1.030 (about 5 days) strain juice lightly from bag. Syphon wine off sediment into glass secondary. Top up with cooled pre-boiled water. Attach air lock. When fermentation is complete (SG is 1.000 or lower) about 3 weeks, siphon into a clean secondary. Reattach air lock. Siphon again in 2 months and again if necessary until clear. Bottle when clear. Sweeten with Winemaster wine conditioner and filter if desired.