Pick fruit on a sunny day if possible and remove any leaves or bits and pieces. Do not wash. Put fruit into wine bucket and pour on 2 litres (3½ pints) of boiling water, allow to cool, then mash by hand. Allow the must to stand for 3 days. Stir daily. Strain the wine must through a wine bag to remove all the juice and squeeze pulp as dry as possible. Make up the sugar syrup with the rest of the water. Start the yeast to work, grate lemon and orange rind, squeeze the juice of fruit and add all this to the wine container. Make up the liquid to the full amount with cooled, boiled water, add the yeast and seal with cotton wool bung. Leave for 2 days, then fit an airlock and leave for 6 months. Siphon into a clean container and keep as long as you can. A very good wine indeed and worth making in large amounts.