Makes one gallon.

Ingredients:

Keep your acid tester and hydrometer handy. As with all wild fruit the sugar and acid content varies greatly from year to year and even from one location to another. The recipe above is a general recipe to use which you may have to adjust.

Directions:

1. If using raisins, put dried berries and chopped raisins in nylon straining and put into primary fermenter. If using grape concentrate, put the berries in the straining bag and put into primary fermenter.
2. Stir in all other ingredients EXCEPT yeast. Cover primary.
3. After 24 hrs., add yeast . Cover primary.
4. Stir daily, check hydrometer reading (S.G.) and press pulp lightly to aid extraction.
5. When ferment reaches S.G. 1.030 (about 5 days) strain juice from bag. Syphon off sediment into clean secondary. Attach lock.
6. When S.G. reaches 1.000 (usually about 3 weeks), fermentation is complete. Syphon juice off sediment into clean glass container. Re-attach airlock.
7. To aid in clearing, syphon again in 2 months and again, if necessary, before bottling.
8. Allow the wine to age.

Using 1/4 oz. of oak chips per gallon of wine will benefit this wine with an "age-in-oak" flavor.