• 15 to 20 # fruit per 5 gallons
• 10 # sugar dissolved in 1 to 2 gallons heated water. Cool and add to the mashed fruit in a 6 gallon fermenting bucket. Add additional water to about the 5 gallon level.
• Dissolve 1 pkg. wine yeast in 1/2 cup 90* to 100* water. Pour this on top of the fruit mash. Do not stir at this time.
• Put lid on bucket and 14 hours later, lightly stir. The mashed fruit will float and needs to be lightly stirred back in.
• Do this daily for 2-3 weeks.
• Strain mash through fine meshed wine bag transferring wine juice to a 5 gallon carboy.
• Dissolve 2 # sugar in 1 gallon water and when cool add to carboy.
• Fill carboy with additional water up to the neck and cover with several layers of plastic wrap secured with rubber band. The C2 will escape through the plastic.
• Leave for several months, until wine stops working and clarifies. Rack off and enjoy.

I would add these edits. All utensils should be sterile and both the bucket and carboy could be pre-washed with Camden tablets. Storage of the mash and later carboy contents should be in a dark but not cold room. This may be an issue in late Autumn and if you are doing this in a garage or basement. The process will be slower if not stall entirely. Yeast varieties do exist that work in colder temperatures and there are yeasts specifically tailored to work with fruit wines. My own favorite of Wayne’s was Black Cherry and a local dark Raspberry cultivar. He and I would also go bonkers over a native and wild black raspberry called ‘blackcaps.’ I have also made wonderful wines from currents, gooseberry and the golden Shiro plum. Some acid supplements were needed for the later.

Wayne was an incredible mentor and if you have time please read his wonderful memorial.

Herb Senft 2014