Pyracantha Wines, Sherries, and/or Meads

• 1 qt pyracantha berries
• 1 cup golden raisins
• 2 lbs sugar
• 2 lemons
• 1 large orange
• 1/2 tsp pectic enzyme
• 1 tsp yeast nutrient
• 71/2 pts water
• 1 pkt Champagne or Lalvin RC-212 wine yeast

Put 1 qt water on to boil. Meanwhile, sort, destem and wash the berries, discarding any not sound or ripe. When water boils, put the berries and raisins in water and adjust heat to maintain a simmer for 20 minutes. Remove from heat and allow to cool. Pour berries and raisins in blender and chop, then place in primary. Add remaining water, half the sugar, the juice of the citrus, and the pectic enzyme and yeast nutrient. Stir very well to dissolve sugar thoroughly. Cover and set aside for 12 hours. Add activated yeast and recover. Stir twice daily for 7 days. Pour juice through a nylon straining bag into another primary, allowing bag to drip drain 30-45 minutes. Do not squeeze bag. Discard pulp and add remaining sugar to liquor, stirring well until completely dissolved. Transfer to secondary, attach airlock and set aside. Rack every 30 days for 3 months, topping up and refitting airlock each time. Set aside 3 additional months. Rack into bottles or stabilize, sweeten to taste, wait 10 days, and rack into bottles. This wine will age well. [Adapted from Dorothy Alatorre’s Home Wines of North America ]