Wineberry Wines, Sherries, and/or Meads

• 2-1/2 lbs ripe wineberries
• 2 lbs granulated sugar
• 1 tsp acid blend
• 1/2 tsp pectic enzyme
• 1/4 tsp tannin
• 7-1/2 pints boiling water
• 1 crushed Campden tablet
• 1 tsp yeast nutrient
• wine yeast

Use only sound, ripe berries, washed and destemmed. Crush berries and put all ingredients except yeast in primary. Pour boiling water over ingredients and stir well to dissolve sugar. Cover with plastic wrap until cooled to 70-75 degrees F. Add yeast, recover, and stir daily 5-6 days. Strain out fruit pulp and press to extract juice. Transfer to secondary, top up, fit airlock, and set in dark, cooler (60-65 degrees F.) place. Rack in 3 weeks and again in 3 months. Rack again in 3 months, stabilize, sweeten to taste if desired, and set aside 1 month before bottling. Store in dark place to preserve color. Age one year. [Author’s own recipe]