The same recipe as Dewberry, Raspberry and Blackberry
2kg ripe washed fruit
No2 Gervin Yeast
Place fruit in a clean and sterilised bucket with the sugar. Pour 2 kettles (4 Pints) of boiling water over the fruit and add the sugar. Stir well and leave overnight.
Add the pectolase citric acid and yeast and leave a further 24 hours.
Strain into a demijohn, don't squeeze too much! Top up to a gallon with cold water.
Leave in a warm place until fermentation stops.
Add a campden and finings, we recommend Kwik Cleer.
Drink when it tastes good- it does improve and it's best left a couple of months.