Frozen Berry Wine

You will need

• Frozen mixed berries (supermarket)1.5 kg
• Sugar1.1 kg
• Pectic enzymeper dose
• Wine yeast + nutrient1 sachet
• Waterto 4.5 L

Method

1. 1

   Sanitise. A bag of frozen berries is a brilliant beginner ingredient — freezing has already burst the fruit's cells, so it gives up its colour and flavour easily, and it is on the shelf all year.

2. 2

   Let the berries thaw, crush them under 2.5 L cooled boiled water, add pectic enzyme. Add sugar dissolved warm; top to 4.5 L (reading ~1.088). Pitch woken yeast and nutrient.

3. 3

   Ferment on the pulp two or three days, strain, finish under airlock, and rack when it clears (you learned racking on the apricot wine).

4. 4

   This wine's lesson is BOTTLING. Only bottle a wine that is (a) finished — two matching low gravity readings — and (b) clear. Sanitise your bottles, siphon the wine in gently WITHOUT splashing (splashing adds air, which dulls a wine), leave a small gap at the neck, and cork or cap.

5. 5

   Label each bottle with what it is and the date — you will not remember in a year, and you will want to.

6. 6

   A bright, berry-red wine, ready to share. Good within the year.