• Crush the fruit and take its Brix (sugar density) rating. Calculate the amount of additional sugar needed to make 12 percent alcohol. (Oddly enough, most berries contain less sugar than grapes, requiring the winemaker to add sugar to reach optimal alcohol levels.)
• Check the natural acidity of the mash and balance as needed. • Add wine yeast and let the yeast eat the sugar.
• When no sugar is left on the hydrometer, transfer the wine to a stainless steel tank.
• Two months later, after the lees (sediments) have settled to the bottom, transfer the wine to another stainless steel tank (leaving lees behind) to age for 11/2 years.
• Rack the wine again, leaving lees behind. Season again with sugar to taste. Bottle.
