Put the berries in a large bowl and pour over the boiling water. Let this stand, covered, for a week and stir daily. Strain onto the thinly peeled rinds and juice of the fruit, add the sugar dissolved in a little water and stir. When the mixture has cooled, add the yeast, cover and leave for 24 hours. Transfer to fermentation jar and ferment to finish.
This makes a very delicate pink wine that seems to benefit from keeping. It needs the addition of pectin to keep it clear.
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