Pick the berries when ripe and remove all the stalks. Wash carefully and put into a white or uncoloured plastic bucket. (They smell awful at this stage.) Leave the must for 3 days, stirring daily, then strain through a muslin bag into a gallon jar. Make up the sugar syrup with sugar and 850 ml (1½ pints) water. Pour into the jar, grate the orange rind and squeeze juice into the jar. Start yeast fermenting, then add to the wine. Put a cotton wool bung into the neck of the jar and leave for 3 days. Then put on airlock and leave to ferment for about 4 months. This wine clears quickly. Siphon into a clean jar and leave for at least 6 months. It is a long time before this wine becomes drinkable so leave it as long as you can.
From Jenny Stone.