First a light, dry table wine–
Use only good quality, ripe berries. Wash them thoroughly, crush them in a bucket, and add 4 pints/2 litres water and a Campden tablet. Leave to stand overnight. Strain through a nylon sieve into a bucket in which the sugar has been placed, add another 4 pints/2 litres warm water, and stir until the sugar has dissolved. When lukewarm (about 75°F/24°C), add the pectic enzyme, yeast and nutrient salts. Cover closely and leave in a warm place (about 68°F/20°C) for 4–5 days. When the first vigorous ferment has subsided, stir, and transfer the must to a fermentation jar under airlock. If using a clear, white jar, cover it up in order to exclude the light. Rack after about 6-8 weeks, and a second time about 2 months later when the wine may be bottled.
© 1978 Mary Norwak estate. All rights reserved.