PROCEDURE:
Note- All equipment must be well washed and sterilized with a solution of sodium metabisulfite to prevent contamination.

1. The fruit should be picked when ripe. Wash well. Place the fruit in primary fermenter and crush. Pour 1 gallon hot water over fruit and add the dissolved campden tablet and sugar. Stir well. Cover.
2. Allow to cool to room temperature (about 70° F). Add pectic enzyme and stir. Cover. Stir well every 8 to 10 hours.
3. At the end of this first day, dissolve the yeast in a small quantity of lukewarm water for 10 minutes and pour this "starter" on to the must. Cover the fermenter. Cover securely with plastic sheet and allow to ferment 4 - 5 days. Stir twice daily.
4. When the foaming has ceased, strain out the fruit pulp. Syphon into 1 gallon secondary fermenter and attach air lock. Be sure jug is filled to neck and lock is tight.
5. Allow to ferment to completion (specific gravity of 1.000 or less). Rack off sediment into another secondary or, if not available, rack into primary fermenter, clean out & sanitize secondary, then immediately rack back into secondary. Allow to age about 1 month or until perfectly clear. If clear and stable at this time, the wine may be bottled. If not, rack once more and allow to clear another month (add 1/2 campden tablet per gallon when racking).
6. Stablilize the wine with 1/2 tsp. potassium sorbate and 1/2 campden tablet per gallon. If a sweeter wine is desired, sweeten to taste with either fructose or with sugar syrup (1 cup sugar to 1/2 cup boiling water). Bottle and cork the wine, then stand upright for 2 - 3 days to allow corks to expand. Then lay wine on its side to age for 4 - 6 months. Drink and enjoy!!!!!!