Ingredients:

Starting S.G. - 1.085-1.090

Acid Balance - .55-.60%

Directions:

1. Clean all equipment and utensils with an oxygen based cleaner, then sanitize with a sulfite solution.
2. Put straining bag in fermenter, add fruit and tie off bag.
3. Stir in all other ingredients EXCEPT yeast and potassium sorbate (stabilizer).
4. Cover primary and allow to sit for 24 hours.
5. Sprinkle yeast on top of must and re-cover primary. Temperature of must should be 70-80° F for best results.
6. Next day, gently stir top half of must. Repeat daily until specific gravity (S.G.) lowers to 1.040 (4-5 days),
7. When S.G. reads 1.040, remove bag of fruit. Press and strain juice from pulp and discard pulp. Syphon wine off of the sediment into clean secondary. Top off with water and attach airlock.
8. Rack wine again in 3 to 4 weeks when S.G. reaches 1.010 to 1.000. Add 1 Campden Tablet or 1/16 tsp. of Potassium or Sodium Metabisulfite, per gallon and top off.
9. After wine is clear (2 or 3 months) stabilize to prevent renewed fermentation, sweeten to taste if too dry. Enhance flavor and aroma with natural fruit flavor at this time, if desired.
10. Wine can be consumed at this point but will benefit with aging of 6 months to one year.

Note: When adding Potassium Sorbate to stabilize, always add 1 Campden Tablet or 1/16 tsp. Potassium or Sodium Metabisulfite prior to adding the sorbate; otherwise, you wine could throw an off-aroma that smells like geraniums.