METHOD:

Pick these fire-red berries when fully ripe. Wash, sort out blemished berries, and drain.

1. Using nylon straining bag (or with press) mash and strain out juice into primary fermentor. Keeping all pulp in bag (add in chopped raisins, if used), tie top, and place in primary.

2. Stir in all other ingredients EXCEPT yeast. Cover primary.

3. After 24 hours, add yeast. Cover primary.

4. Stir daily, check S.G., and press pulp lightly to aid juice extraction.

5. When ferment reaches 1.030 (about 5 days) strain juice lightly from bag. Siphon wine off sediment into glass secondary. Attach airlock.

6. When ferment is complete (S.G. has dropped to 1.000 -- about 3 weeks) siphon off sediment into clean secondary. Reattach lock.

7. To aid clearing siphon again in 2 months and again if necessary before bottling.

VARIETIES:

Popularly called "Firethorn" the botanical name is Pyracantha L. Grown widely for bright fruits, evergreen foliage, variety of uses, and easy growing. Fruits vary in color (normally red to orange), size, and season. "Wyatti" and "Lelandei" are hardiest.