How to do it

Extract flavour from fruit or vegetables used.

Add sugar and yeast and ferment for up to 10 days in a bowl or crock, closely covered in a temperature of about 70°F.

Strain off, put into fermentation jars or bottles, filling to bottom of neck. Fit airlocks. Leave in temperature of about 60°F. This will be a quieter fermentation and will go on for some weeks.

Rack the cleared wine. Repeat this about two months later, and then a third time after another month or so. By then the wine should be stable, with no risk of burst bottles later on.

Bottle when the wine is about six months old. Store bottles on their sides, preferably in a room at 55°F., or below.