Agarita (2)

• 4 lbs agarita berries
• 2-1/2 lbs granulated sugar
• 3/4 tsp citric acid
• 1/2 tsp pectic enzyme
• 7-1/4 pints water
• 1 crushed Campden tablet
• 1 tsp yeast nutrient
• Burgundy wine yeast

Wash, de-stem and crush (mash) the berries. You can also put then in a blender with a cup of water and puree them. Put them in primary with water, half the sugar, the citric acid, yeast nutrient, and the crushed Campden tablet. Stir well to dissolve sugar, cover with cloth, and wait 12 hours. Add pectic enzyme, recover, and wait another 12 hours. Add yeast, recover, and stir daily for 7 days. Separate pulp by pouring through a nylon straining bag, squeezing gently. Add remainder of sugar, stir well to dissolve, and pour juice into secondary. Top up and fit with airlock. Ferment 30 days, rack and top up, then rack again every 3 weeks until wine clears and all evidence of fermentation is history. Stabilize, wait additional 10 days, sweeten if desired, then bottle. May taste after 6 months. [Author’s own recipe]