250 ml red grape concentrate
1.0 kg sugar
1 tsp citric acid
1 tsp pectolase
Gervin Red wine yeast
Tannin, 1tsp or as directed on packet
These fruits don't have much flavour but
don't boil or soak them too long or they can release too much pectin and the wine will be cloudy.
Pour 2 pints boiling water over the fruit and leave overnight.
Next day add 4 pints cold water, and everything else.
Leave 24 hours and strain off. Do not squeeze too much!
Pour into a demi john add another 1/2 teaspoon of pectolase--
Leave until it stops frothing(about 2 days) and fill up with cold water to the shoulder of the demi john.
Ferment out as normal, when it stops fermenting( bubbles stop) syphon off into a clean dem-john and add a campden tablet and a potassium sorbate tablet.
Leave about a month if it doesn't clear, add finings and another campden tablet.
Bottle when clear-