Wash the berries and mash and strain out juice into primary fermenter. Tie all pulp in cheesecloth bag and place in primary. Stir in all other ingredients except yeast. Cover primary and let stand for 24 hours. Add yeast and cover. Stir daily and squeeze pulp until SG. reaches 1.003. Remove bag and siphon wine off sediment into glass carboy. Top up if necessary with cool pre-boiled water and attach an air lock. Leave until clear then siphon off sediment and bottle. You can add finings to speed up clearing. Your wine will be dry so you may want to add wine conditioner to sweeten before bottling.