*Use a blend of soft fruits to make up, but not to exceed 4 pounds. You can use a combination of different berries. For example: strawberries, raspberries, black currants, red currants, gooseberries, blackberries, blueberries, partridgeberries, bakeapples, etc. Use your imagination. Make sure the berries are well ripened. If you use high acid berries such as partridgeberries, bakeapples, or any of the currants use no more than a total of one pound. For example you can use 1/2 pound of red currants, 1/2 pound of partridgeberries and 3 lbs of strawberries.

METHOD
Dissolve the sugar in warm water. Wash and clean the fruit. Remove the hulls and then crush the fruit and add it along with all ingredients except the yeast and pectic enzyme. After 24 hours add the yeast and pectic enzyme. Stir daily for 6 days and then let rest for 24 hours to settle. Rack off the pulp and sediment into a secondary fermenter. Attach the airlock and allow the fermentation to continue. Rack again in 3 weeks.

Note: This recipe is for one gallon of wine. To make more wine, just multiply all the ingredients by the except the yeast by the number of gallons you wish to make. One packet of yeast is good for up to five gallons. If you make more than 5 gallons you should add more yeast.