METHOD:

1. Wash and drain any fruit; put fruit and herbs into nylon straining bag. Crush and strain out juice into primary fermentor. Keeping pulp in bag, tie top and place in primary.

2. In primary, dissolve honey in 1/2 gallon of warm water with acid and tannin. Add remaining water and all other ingredients EXCEPT yeast. Cover primary.

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

4. Stir daily, check S.G., and with pulp squeeze to aid extraction.

5. When ferment reaches S.G. 1.040 (5 days) squeeze out juice lightly from pulp and siphon wine off sediment into glass secondary. Attach airlock.

6. When ferment is complete (S.G. has dropped to 1.000 -- about 3-4 weeks), siphon off sediment into clean secondary. Reattach lock.

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