Makes one gallon.

Ingredients:

*Red Star Cote de Blanc or Lavlin 71B-1122 is recommended

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. Dissolve sugar in and additives, except yeast in 1 quart of warm water.
2. Take Specific Gravity (S.G.) reading. Your must your have an S.G. of 1.090 - 1.100. If it is too low add sugar to raise the S.G. (Generally, 4 ounces of sugar will raise the S.G. 10 points in 1 gallon of water, i.e., from 1.080 to 1.090.)
3. Make up a yeast starter by re-hydrating the yeast and add to the must.
4. Cover primary.
5. Stir daily until S.G. reaches 1.030 (about 5-7 days)
6. Rack into clean secondary.
7. When S.G. reaches 1.000 (usually about 2-4 weeks), fermentation is complete. Siphon juice off sediment into clean glass container. Re-attach airlock.
8. Rack into clean secondary. Add fining agents, such as Sparkalloid and re-attach airlock
9. Allow to sit for 4 weeks.
10. When the wine is clear and stable, it is ready to be bottled.

For a sweeter wine, dissolve 2-4 tablespoons sugar into 1/4 cup warm water and add to wine after stabilizing with 1/2 teaspoon potassium sorbate prior to bottling.