Starting specific gravity should be 1.090 - 1.095, acid .65%
Use only sound ripe berries. Crush fruit and put all ingredients except wine yeast in primary fermentor. Add hot water and stir to dissolve sugar. Cover with plastic sheet. When must is cool (70 - 75 F.) add yeast. Stir the must daily. Ferment 5 - 6 days or until specific gravity is 1.040. Strain out fruit pulp and press. (Note: add resulting juice to wine in fermentor). Siphon into gallon jugs or carboys and attach fermentation locks. Rack in 3 weeks and again in 3 months. When wine is clear and stable, bottle. Wine may be sweetened to taste at time of bottling with sugar syrup (2 parts sugar to 1 part water). Add 3 Wine-Art Stabilizer tablets ro prevent renewed fermentation.
Age 1 year.
Julie; Merrickville, Ontario, Canada, Zone 4